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Recipes

Shiitake and Chanterelle Pizzas with Goat Cheese

By Jeanne Thiel KelleyPhotography by Pornchai Mittongtare
Image may contain Food Pizza Bread and Pita

Recipe information

  • Yield

    Makes two 10-inch pizzas Servings

Ingredients

Dough

2

1/2 cups unbleached all purpose flour or bread flour

1

/2 cup white whole wheat flour or bread flour

3

tablespoons vital wheat gluten flour or bread flour

1

1/2 teaspoons coarse kosher salt

1

teaspoon sugar

1

cup plus 2 tablespoons warm water (105°F to 115°F)

1

1/2 teaspoons active dry yeast

3

1/2 tablespoons extra-virgin olive oil, divided

Additional unbleached all purpose flour (for kneading and shaping)

Topping

3

tablespoons extra-virgin olive oil plus additional for brushing

6

ounces fresh shiitake mushrooms, stemmed, thinly sliced

6

ounces fresh chanterelle mushrooms, thinly sliced

1

cup (packed) coarsely grated whole-milk mozzarella cheese

2

/3 cup freshly grated Parmesan cheese

6

ounces chilled soft fresh goat cheese, coarsely crumbled

2

tablespoons sliced fresh chives

Need to make a substitution?

Preparation

  1. For dough

    Step 1

    Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.

    Step 2

    Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD: Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.

  2. For topping

    Step 3

    Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. DO AHEAD: Can be made 1 day ahead. Cool, cover, and chill.

    Step 4

    Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD: Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.

    Step 5

    Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.

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