Here is a very simple pizza recipe.
Makes 1 12″ Pizza
1 packet active dry yeast
3 cups flour
3 tbsp. Extra-Virgin Olive Oil
6 oz. assorted wild mushrooms, sliced
1 tbsp. fresh thyme leaves
Freshly ground black pepper
3 medium shallots, peeled and sliced
2 tbsp. red wine vinegar
3 plum tomatoes, seed and coarsely chopped
2 cups freshly grated fontina
1/4 cup freshly grated parmesan
- Dissolve yeast in 1/4 cup warm water in a large bowl. Set aside for 10 minutes. Combine flour and 1 tsp. salt in a medium bowl. Add flour mixture to yeast, a little at a time, moistening with up to 3/4 cup water as you mix. Alternately, you could pulse the mixture in a food processor just until it forms a ball. Dough should be soft but not wet.
- Turn out dough onto a lightly floured surface. Knead until smooth, 10 minutes. Form into a ball and place in a lightly greased bowl. Cover with a damp towel; set aside in a warm place to rise until doubled in bulk, 2 – 3 hours.
- Set a pizza stone in the middle of your oven and preheat oven to 500 degrees. Heat 2 tbsp. oil in a large nonstick skillet over medium-high heat. Saute mushrooms, seasoning with thyme leaves, salt and pepper. Cook until browned, about 5 minutes. Set aside.
- Heat remaining oil in a skillet over medium heat. Add shallots and cook until wilted, 5 minutes. Add vinegar slowly, cook for 2 minutes. Stir in tomatoes, cook for 2 more minutes, and season with salt and pepper.
- To assemble the pizza, stretch the dough into a 12″ round, pinch the edges to form a ridge, and sit dough on a pizza peel dusted with flour. Cover with half the fontina, all the mushrooms, and all the tomato mixture. Top with the remaining fontina and parmesan. Slide the pizza into the oven, onto the stone. Bake until crust is golden, about 15 minutes. Garnish with more thyme sprigs.
NB: A bit of truffle oil strewn across this pizza can only bring happiness!