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Sage and Shiitake Pizza




Source of Recipe


"Mushrooms" by Alastair Hendy


List of Ingredients




1/4 ounce active dry yeast
3 2/3 cups all-purpose flour, plus additional for dusting
1 tsp honey
1 tsp kosher salt
3 tbsp olive oil, plus extra for brushing
3/4 lb small whole fresh shiitake mushrooms
Handful of small fresh sage leaves
2 garlic cloves, finely crushed or chopped

1 1/2 lb mozzarella cheese (or soy alternative), thinly sliced
Salt and freshly ground black pepper, to taste


Recipe



To make the pizza base: Mix the yeast with 2 cups of flour, then stir in the honey and 1 cup warm water. Stir well to make a sloppy paste. Cover with a dry dish cloth and set aside in a warm spot for 15 minutes.

Stir in the salt and remaining flour and, with your hands or a standing mixer, work into a smooth dough. Knead dough until silky and soft, about 5 minutes. Transfer to a clean bowl, cover and set in a warm spot for 1 hour, or until doubled.

Preheat oven to 500°F, or highest temperature setting. Transfer the dough to a floured work surface, punch down and divide in four pieces. Roll each piece into a ball.

Using your hands and a floured rolling pin, flatten each ball into a round about 8 inches around. They should be quite thin. Arrange the dough on baking trays and brush the dough with oil (avoiding the edges).

Place the mushrooms in a bowl, add the 3 tablespoons olive oil, sage leaves, garlic, salt and pepper (to taste), and toss well. Arrange the mozzarella over the pizzas, then add the sage leaves and mushrooms (stem side up).

Sprinkle the pizzas with salt and pepper, then bake for 8 to 10 minutes, or until lightly brown around the edges.

Makes four 8-inch pizzas.