Pizza with Mushrooms Three Ways and Goats Cheese
This is a shamelessly ingredient-repetitionist pizza with a lot of topping components and combos - but less complicated than it looks. It's all about the toppings and flavours on whatever pizza dough or pizza base floats your boat or is easiest to get hold of. It's all in getting the toppings prepped and lined up.
Notes:
For one 14 or 16 inch pizza. Or two to three small pizzas
Oven 230-250C/450-500F
Recipe uses about 2 lbs/900g fresh mushrooms of choice plus more for slicing, and about 1lb/500g goats cheese/chevre
Salami and pepperoni are easily left off for a lacto veggie pizza
Pumpkin seed oil and roasted walnut oil are used and have wonderful flavours but other oils are fine
Ingredients and toppings (grouped)
Pizza Dough:
About 300-350g/10-12oz pizza dough of your choice for a thinnish pizza, 450g/16oz pizza dough for a medium to thick pizza
Or use a pre baked pizza base according to maker's instructions.
Toppings (in order):
Goats cheese/chevre and herbs
Dried mushroom pesto with duxelles
Mozzarella cheese, Asiago cheese or grated Italian cheese of choice
Arugula/rocket pesto
Roasted quartered mushrooms, onions, and garlic
Fresh goats cheese/chevre
Salami or pepperoni if wanted
Sliced mushrooms
To serve
Arugula/rocket leaves
Toasted walnut pieces and pistachios
Pumpkin seed or roasted walnut oil
Balsamic Pomegranate Molasses
Prepare the Toppings (not in order):
A.
Dried Mushroom Pesto
Ingredients:
15g/1/2oz dried mushrooms, any type, processed to a coarse powder, about 6 tbs
1 tsp finely ground mushroom powder, any type - I used porcini
1/4 mushroom bouillon cube - I used Kallo, or pinch of salt and a teaspoon of
mushroom sauce
2 -3 tablespoons boiling water
A good squeeze or two of lemon juice to taste
1 or 2 cloves garlic finely minced
3 tsp pumpkin oil or walnut oil or extra virgin olive oil.
Instructions:
Mix the dried ground mushrooms, mushroom powder, bouillon cube or salt with the boiling water.
Steep 30 minutes to 1 hour.
Add and mix in the remaining ingredients.
Set aside until needed
B.
Duxelles - minced mushrooms with shallots and herbs
Ingredients:
1 lb/500g mushrooms, finely chopped
2 shallots, finely chopped
1 clove garlic, minced
2 tbs/30g butter or olive oil
Couple pinches thyme or herbes de Provence or to taste
Salt and black pepper to season
4 tablespoons dry white wine or dry vermouth
Instructions:
Heat a large heavy pan over medium heat.
Add the butter and shallots, and fry gently for 1-2 minutes until the shallots are translucent. Do not brown.
Add the mushrooms, thyme, lightly season with salt and pepper, and cook for 5-7 minutes until the mushrooms have released their liquid and the mixture is dry.
Add the wine and cook for about 2-3 minutes or until the liquid has been completely absorbed.
Set aside until needed.
C.
Goat Cheese/Chevre and Herbs
Ingredients:
8oz/225g chevre/soft goat cheese at room temperature
1-2 teaspoons finely chopped fresh herbs or 1/2-1 teaspoon dried
1 tablespoon milk, half-and-half, or cream if needed
Pinch of salt if needed
Freshly ground black pepper to taste
1 tsp persillade ours or wild garlic and ramp herb mix* optional
Instructions:
Mix the cheese with a little milk or cream if needed to get a soft spreading consistency.
Add the remaining ingredients and mix well. Set aside in fridge until needed
D.
Arugula/Rocket Pesto
Ingredients:
100g/3.5oz arugula/rocket leaves plus extra leaves to garnish/serve
Pinch salt to taste
1 clove garlic, minced
30g/1oz walnuts
2-3 tablespoons walnut or olive oil
A good squeeze of lemon juice to taste
Instructions:
Rinse and dry the arugula/rocket, keeping a few leaves aside for serving.
Process with the remaining ingredients to a paste
Set aside until needed.
E.
Mozzarella cheese, and Asiago cheese, provolone, or Italian cheese of choice, coarsely grated .
About 250-300g / 8 -12 oz / 2 - 3 cups more or less as wanted
Set aside until needed.
F.
Roasted Mushrooms, Onions, and Garlic
Ingredients:
2 shallots thinly sliced
3 big cloves garlic sliced
500g /1 lb mushrooms, quartered or in sixths if large
2 tbs olive oil
salt and pepper to season
small handful of chopped parsley
Instructions:
Toss the shallots, garlic and mushrooms with the olive oil and season lightly with salt and pepper.
Spread on a foil lined baking sheet and roast at 400F/220C until browning at the edges.
Remove from oven, and add in the chopped parsley or arugula
Set aside until needed.
G.
Sliced Salami or Pepperoni, Sliced Mushrooms to Top
As wanted
H.
To serve
Toasted walnut pieces, pistachios, to scatter, as wanted
Arugula leaves, to scatter, as wanted
Balsamic Pomegranate Molasses and pumpkin seed or roasted walnut oil, to drizzle, as wanted
I.
Balsamic Pomegranate Molasses:
Ingredients:
1/2c/120g Balsamic reduction
4 tbs pomegranate molasses
Instructions:
Mix together and use as wanted
J.
Balsamic Reduction
Ingredients and instructions:
Put 1 cup/240g balsamic vinegar into a small heavy saucepan
and gently boil until reduced by half and thick enough to coat
the back of a spoon, about 5 - 7 minutes, stirring regularly to keep from catching.
Cool and use as wanted.
To Make, Assemble, and serve the Pizza
To Shape the Pizza dough:
Stretch or roll dough to size and thickness wanted, place on pizza peel or pan.
Allow to rest/rise for about 30 minutes.
Preheat oven to highest temperature.
Have toppings ready.
For prebaked pizza bases, follow makers instructions.
Add toppings (in order), with oven preheated, pizza dough shaped and ready to bake:
- Spread an even layer of goat cheese herb mixture over the pizza dough leaving about an inch/3cm or so at the edges.
- Dot the dried mushroom pesto over the cheese layer, then gently spread around with a spoon or spatula.
- Add the duxelles and spread around in a layer. Or mix the mushroom pesto and duxelles together and spread around in a layer.
- Dot the pizza with some of the arugula/rocket pesto as wanted.
- Sprinkle with the grated mozzarella, Asiago or cheese of choice, as wanted.
- Add the roasted mushroom mixture and spread around in a layer.
- Dot with plain goats cheese
- Bake for 10 -12 minutes until the crust begins to turn golden brown then remove from the oven and add the salami or pepperoni if using,
adding a few more sprinkles of mozzarella for effect. - Bake for around 5 minutes longer and remove from oven.
- Add the sliced mushrooms and bake for another 1-2 minutes
Slice and serve the pizza with drizzled balsamic pomegranate reduction
and pumpkin seed or roasted walnut oil and scattered toasted walnut pieces
and pistachios as wanted.
For Veggies: Without the salami or pepperoni
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