just three toppings and a generous pour of olive oil make this thin-crust pizza a focus of dense mushroom flavor. on the periphery is the compliment of sweet onions, and a hint of thyme.
i praise its simplicity. it deserves slow chewing in order to contemplate the woody, wholesome funghi made buttery with olive oil, lively with onions, and green with thyme. my jim asked for a few shakes of parmesan to top his slice . . . i like it just as it is, right from the oven served with a crisp toss of salad and a glass of white wine.
jim lahey's recipe for pizza funghi
pizza dough ingredients (makes two 13"x18" crusts)
• 3 3/4 cups bread flour
• 2 1/2 teaspoons active dry yeast
• 3/4 teaspoon salt
• 3/4 teaspoon sugar
• 1 1/3 cups water at room temperature
• olive oil
how to prepare the dough
1. in a mixing bowl, stir together all of the dry ingredients. add the water and mix with a wooden spoon until well blended.
2. cover the bowl w/plastic wrap and let it rise until doubled, about 2 hours or so.
3. dust the counter with a little flour and divide the dough in half. cover one piece of dough with the plastic wrap and let it rest about 20-30 min. freeze or refrigerate the other piece of dough for later, or use it to make a different kind of pizza.
4. rub olive oil on a 13"x18" baking sheets. rub your hands with olive oil and spread the dough (floured side up) onto the baking sheet. press and push until the dough is spread out to the edges of the pan. it will be quite thin. close any holes by pinching the dough together with your fingers.
TOPPING:
• 1 1/4 lb. cremini mushrooms, wiped clean with a cloth and thinly sliced
• 1 1/3 cups diced yellow onion
• 2 teaspoons fresh thyme leaves, minced
• 1 tsp. salt
• 2 1/2 tbls. extra virgin olive oil
directions
1. preheat the oven to 500 degrees, and put a rack in the center.2. toss the mushrooms, onions, and thyme together in a mixing bowl.
3. spread the toppings evenly over the prepared dough all the way out to the edges.
4. sprinkle the pizza with sea salt and drizzle it with olive oil.
5. bake for 20-25 min. until the crust edges are crisp and browned, and pulling up from the pan.
No comments:
Post a Comment