Mushroom Pizza from Scratch

I only make pizza a few times a year. Taking into account the time it takes and the cost of the ingredients, it is cheaper to just order one. For me, there are only two things that justify homemade pizza. First, I simply like the process (kneading and rolling the dough is a great workout in itself). Second, making pizza at home, I have control over what kind of cheese (in my case reduced fat) and amount to use, which helps to keep my pizza a bit on the healthier side.
Sometimes I substitute the mushroom topping with thinly sliced vegetables (tomatoes, bell peppers, zucchinis, etc), so I get a veggie pizza as well.

Basic Pizza Bases

3 cups white bread flour, plus extra for dusting
1 packet (¼ ounce) active dry yeast
1 teaspoon sugar
1 teaspoon salt
1 cup warm water
2 tablespoons olive oil, plus extra for brushing

Combine the flour with the yeast, sugar, and salt in a large bowl. Pour in the warm water and add olive oil.
Draw the mixture into dough and knead well. Add more flour if necessary. Return the dough to a clean bowl and cover with a plastic wrap. Let rest for 15 minutes or longer.
Turn out the dough onto a lightly floured counter and knead again. Divide in half. Roll out each piece into a round, about 10 inches in diameter. Place on a baking sheet and prick with a fork. Let rest for 10 minutes.
Part-bake in a preheated oven, 425 º F for 5 minutes. Brush with olive oil before adding topping.

Tomato Pizza Topping

1-2 tablespoon olive oil
1 onion, finely chopped
1 garlic clove, crushed
14.5 ounces (one can) canned chopped tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
1 bay leaf
salt and freshly ground black pepper

Heat the oil in a saucepan and gently cook the onion and garlic until soft.
Add the can of chopped tomatoes, oregano, thyme, and bay leaf and stir well. Bring the mixture to a boil, then simmer, uncovered, over moderate heat for 15-20 minutes, stirring frequently until some of the liquid has evaporated to leave a rich tomato pulp. Remove the bay leaf and season with salt and pepper to taste.

Mushroom Pizza

2 precooked Basic Pizza Bases
1 quantity Tomato Pizza Topping
1 tablespoon olive oil
5 cups white mushrooms, thinly sliced
4 ounces mozzarella, sliced or grated

Cover the precooked pizza bases with the tomato topping.
Heat the olive oil in a skillet and cook the mushrooms until soft.
Arrange the mushrooms on top of the tomato sauce, then cover with cheese. Bake in a preheated oven, 400º F, for 15-20 minutes.

All the recipes are from Sarah Brown’s book Vegetarian Bible.





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