Vegetarian Pizza With Wild Mushrooms And Pesto Food

PESTO VEGETABLE PIZZA

Steps:

• Preheat oven to 450°. Place crust on an ungreased 12-in. pizza pan. Rub cut side of garlic cloves over crust; discard garlic. Spread pesto over crust. Top with spinach, mushrooms, yellow pepper, tomatoes and basil. Sprinkle with cheeses and oregano. , Bake until pizza is heated through and cheese is melted, 10-15 minutes.

WILD MUSHROOM SKILLET PIZZA

Steps:

• Preheat oven to 500 degrees with rack in lowest position. Melt butter in a large skillet over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream and stir to combine. Transfer to a plate, and let cool.
• Working with one piece of dough at a time, gently stretch into a 9-inch circle and place in an 8-inch cast-iron skillet. Brush dough all over with olive oil, and sprinkle with 1-ounce cheese, and one-quarter of the mushrooms. Top with another ounce of cheese. Drizzle with oil, and season with salt and pepper.
• Place skillet in the oven and bake until crust is golden brown, 15 to 16 minutes. Sprinkle with tarragon and cut into wedges. Serve immediately. Repeat process with remaining ingredients.

VEGETARIAN PIZZA WITH WILD MUSHROOMS AND PESTO

Steps:

• Place a pizza stone on the bottom rack of an oven, and preheat to 500 degrees.
• Heat oil in a large sauté pan over medium heat. Add onion and eggplant. Sauté until onions soften slightly, about 1 minute. Add peppers, zucchini, and artichoke hearts. Cook, stirring, until vegetables soften, about 5 minutes. Add mushrooms; season generously with salt and pepper. Remove from heat, and transfer to a plate to cool.
• Lightly dust work surface with flour. Working with one ball of dough at a time, dip the ball into flour, and shake off the excess. Start to stretch and pull the dough out with your fingertips. Press down on the center, spreading the dough into an 8-inch circle with the outer border a little thicker than the inner circle, forming a crust. You may want to use a rolling pin. Be careful not to tear the dough. Transfer to a pizza peel, sprinkled lightly with semolina.
• Spread the pesto sauce evenly over the surface of the dough. Generously sprinkle with mozzarella and fontina. Scatter the sautéed vegetables over the cheese, and top with the tomato slices. Finish topping the pizza with the goat cheese and sun-dried tomatoes.
• Using a lightly floured pizza peel, carefully slide the pizza onto the hot pizza stone. Bake until the pizza crust is browned, 10 to 12 minutes. Transfer to a flat surface. Sprinkle with basil leaves. Using a pizza wheel or a large sharp knife, slice and serve.

WOLFGANG PUCK'S PIZZA DOUGH

Steps:

• In a small bowl, dissolve yeast and honey in 1/4 cup warm water; set aside. In the bowl of an electric mixer fitted with a dough hook, combine flour and salt. Add oil, yeast mixture, and remaining 3/4 cup warm water; mix on low speed until dough pulls away from the sides of the bowl and clusters around the dough hook, about 5 minutes.
• Turn dough out onto a clean work surface, and knead by hand until dough is smooth and firm, 2 to 3 minutes. Transfer dough to a large bowl, and cover with a clean, damp kitchen towel. Place bowl in a warm spot, and let rise for 30 minutes.
• Divide dough into four balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball; repeat 4 or 5 times. On a clean, unfloured surface, roll the ball under the palm of your hand until dough is smooth and firm, about 1 minute. Repeat with remaining balls; cover with a damp towel, and let rest for 15 to 20 minutes. Prepare as needed and arrange desired toppings.