Recipe by Daniel Stern, R2L
Pizza Dough Ingredients:
2 1/2 Cups All Purpose Flour
1/2 tsp Salt
2 TBSP XV Olive Oil
1 TBSP Honey
1 Packet Yeast
1/4 Cup Warm Water
1 1/2 cups cold water
Directions:
Bloom the yeast in the warm water with the honey and olive oil. Place the four in the bowl of a mixer with the bread hook attachment and add the salt. Start the mixer on medium speed. When yeast forms a head, drizzle yeast mixture into bowl. Add slowly the cold water until dough comes together in a ball (you may need to adjust amount; dough should be firm, smooth and only slightly tacky). Mix dough to knead for about 10-15 minutes. Allow to rest, covered, for at least 90 minutes and up to overnight. Roll out thinly and grill.
*Or purchase pre-made dough from your favorite pizzeria to cut down prep time.
Mushroom Puree Ingredients:
1/2 leek washed and sliced
5 cloves garlic peeled and sliced
1/2 Idaho potato or 1 Medium Yukon potato peeled and diced
1 Cup Wild Mushrooms (or your favorite mushrooms) cleaned and sliced
1/4 cup Butter
1/4 cup Red Wine
1/2 cup cream or water
2 T parmesan
2 T Fontina
Salt and Pepper To Taste
Directions:
Put the butter in a sauté pan over medium heat. Add the leeks and garlic and season well. When starting to get soft, add the potatoes and mushrooms. Sauté until potatoes are tender and deglaze with red wine, reduce by about 3/4 and then add water or cream. Simmer for about 10 minutes (until mixture starts to thicken) puree in blender with the cheeses. Allow to cool.
Pizza Ingredients:
Grilled Crusts
Mushroom Puree (as desired)
Parmesan, grated
Fontina, Grated
Baby Arugula
Lemon Juice
Olive Oil and or Truffle Oil
Directions:
Preheat Oven to 425 Degrees. Spread mushroom puree on crusts and top with cheese. While cheese is baking season arugula with olive oil, lemon juice, truffle oil and parmesan, etc. When Pizza is crisp and cheese is bubbling, slice, top with salad and serve.
