Mixed Mushroom and Fontina Pizza Recipe

Mixed Mushroom and Fontina Pizza

Recipe by Jeanne Lemlin

Difficulty: Easy | Serves: Three 11-inch pizzas

Nutritional Information Per Serving: Serving Size 1 of 18 servings | Calories 291 | Total Fat 17 g | Saturated Fat 8 g | Carbohydrates 22 g | Dietary Fiber 2 g | Sugar 3 g | Protein 13 g | Cholesterol 42 mg | Sodium 331 mg

This recipe yields three 11-inch pizzas. Should you wish to substitute a different topping for one or two portions of the dough, simply use 1/3 or 2/3 of the mushroom topping as described below and follow the same instructions. If you only want to prepare one or two pizzas, you can freeze any extra dough in a plastic bag for future use.

Semolina Dough Ingredients:

• 1 1/4 cups warm water, divided
• 1 teaspoon sugar
• 1 packet (2 1/4 teaspoons) active dry yeast
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 2 cups unbleached flour
• 1 cup semolina

Topping Ingredients:

• 2 tablespoons olive oil
• 3 medium onions, halved and thinly sliced
• 1 1/2 pounds assorted mushrooms (including varieties such as shiitake, portobellos, button, and oyster), sliced very thin
• 2 sprigs thyme, leaves only, stems removed
• 1/2 teaspoon salt
• Generous amount of freshly ground black pepper
• Oil or cornmeal for preparing the pizzas
• 1/2 cup sour cream
• 4 1/2 cups grated Fontina cheese

Instructions:

1. To prepare the dough, pour 1/4 cup of warm water into a small bowl. Mix in the sugar until fully dissolved, then add the yeast to the water surface. Allow the yeast to sit without stirring for 1 minute, then mix it thoroughly into the water. Let it "proof" for about 10 minutes; it should start to bubble due to the sugar present. If no bubbles appear, the yeast may be old and no longer active.
2. Transfer the yeast mixture to a large mixing bowl. Combine with the remaining cup of warm water, olive oil, and salt. Add the flour and semolina, stirring with a wooden spoon until a dough ball develops. Transfer the dough to a work surface that has been lightly dusted with flour and knead for 10 minutes, adding more flour to the surface as needed to prevent sticking.
3. Coat a large ceramic or glass bowl lightly with oil. Add the dough and turn it so the oiled surface faces upward. Cover with plastic wrap and set in a warm location to allow it to rise until it has doubled in size, approximately 1 1/2 hours.
4. While the dough rises, prepare the topping. In a large skillet, heat the oil over medium-high heat and add the sliced onions. Cook with frequent stirring until the onions become golden brown throughout, roughly 20 minutes. Add the mushroom slices and continue cooking until they turn brown and release their liquid, about 5 minutes. Take the pan off the heat and mix in the thyme leaves, salt, and pepper to season the mushroom mixture.
5. Heat your oven to 450 degrees. If using a pizza stone, allow it to preheat for no less than 45 minutes before placing pizza on it.
6. Deflate the risen dough and turn it out onto your work surface. Separate it into 3 equal pieces. Dust the work surface lightly with flour and use a rolling pin to flatten one piece into an 11-inch round. If you have a pizza stone, sprinkle cornmeal on your pizza peel and transfer the dough round to it; otherwise, apply a light coating of oil to a baking sheet and place the dough on it.
7. Distribute 1/3 of the sour cream across the surface of the dough. Top with 1/3 of the grated Fontina cheese, then distribute 1/3 of the prepared mushroom mixture evenly over the pizza. Bake for 8 to 10 minutes until the bottom of the crust turns golden brown. Repeat the process with the two remaining portions of dough and toppings.