Copycat Mellow Mushroom Food

COPYCAT MELLOW MUSHROOM PIZZA DOUGH

Steps:

• Stir together the warm water and molasses until the molasses dissolve (I like to do this in a liquid measuring cup). Add the yeast and let it sit for about 2 minutes.
• If you have a stand mixer, go ahead and add the flour and salt to the mixer bowl and start it on low using the dough hook attachment. If you are working without a stand mixer, quickly whisk together the flour and salt. Pour the wet mixture into the dry mixture. Add the olive oil.
• Again, if you are using a stand mixer, let it continue on low for about 5 minutes. If you are working without a mixer, stir together all the ingredients and then knead in the bowl with your hands for 5-7 minutes.
• With floured hands, form the dough into a ball and place it in a lightly greased bowl. Cover with a kitchen towel and let it rise in a warm place for 2 hours (it should at least double in size). ***See Note***
• To make the pizza, preheat the oven to 525F. NOT BROIL. If you are using a pizza stone, be sure to preheat it with the oven. Scatter a little flour or cornmeal on your pizza peel (if using) or onto your baking sheet. Stretch half the dough to your desired shape. Brush the crust with olive oil and sprinkle it with grated Parmesan cheese. Top as desired.
• Bake the pizza for 6- 7 mins.

MELLOW MUSHROOM "MAGICAL MYSTERY TOUR" PIZZA (COPYCAT)

Steps:

• Prepare the Focaccia recipe as instructed (Recipe #27968).
• Slice the mushrooms.
• Crumble the Feta.
• Shred the Mozzarella Cheese.
• Slice the Jalapeno.
• Have the Spinach ready and cleaned.
• After the dough is prepared, roll it out and place in on a pizza pan.
• Spread the pesto (I use about half a small jar per pizza).
• Top the pizza with mushrooms first then with the Spinach, Mozarelle, Jalapenos and then Feta.
• Place in the oven at about 400'F for about 20-30 Minutes. and Enjoy.
• **(optional--chop 2 cloves of garlic and mix with melted butter then brush on the crust of the pizza when it comes out of the oven and then sprinkle the crust with parmasan cheese).