Stuffed Mushroom Topped Pizza

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Stuffed Mushroom Topped Pizza

 

1 recipe JHF Pizza Dough (see below)

3 ounces fresh mozzarella

1/2 cup fresh bread crumbs

1/4 cup grated Parmesan cheese

4-6 garlic cloves, finely chopped

1/4 cup chopped fresh parsley

2 tablespoons butter, melted

12 medium-large cremini mushrooms, wiped clean, stem removed

olive oil

sea salt and pepper

Prepare JHF Pizza Dough to the stage where you have formed it into 8 balls and then let them rest under a cloth or in a proofing box.

Place your baking stone in the oven and preheat to 425º.   Lightly squeeze the excess moisture out of the mozzarella and then slice or chop into cubes.  Mix the bread crumbs with the parmesan, garlic and parsley Stir in butter.  Lightly fill the mushrooms with the bread crumb mixture.

On a lightly floured surface, gently flatten your pizza dough balls and then gently stretch into 8 rounds.  Transfer dough to a lightly flour and cornmeal dusted pizza peels or the back of sheet pans.  Arrange the mozzarella over the dough, leaving a 1″ rim around the edge.  Arrange the stuffed mushrooms all over, sprinkling any remaining bread crumb mixture over pizza.  Drizzle with olive oil and season with salt and pepper.

Slide the pizza onto the hot baking stone.  Bake for 10-15 minutes, or until crust is golden and cheese is melted, turning once or twice during the cooking time.  Drizzle with more olive oil if desired.

 

 

JUNIPER HILLS FARM Pizza Dough

Makes 6-8 pizzas

4 cups flour (bread flour or all purpose)

1 teaspoon salt

1 1/2 cups warm water (about 90-100° degrees is good)

1 teaspoon olive oil

1 tablespoon honey

2 teaspoons yeast (active dry) hydrated in 1/4 cup warm water (allow this to sit for 2 or 3 minutes)

Measure flour and salt into mixing bowl.  In a glass measuring cup, mix 1 1/2 cup warm water, olive oil, honey and hydrated yeast. Let sit for a couple of minutes. Add to flour and stir (I like a rubber spatula) until dough takes on a shaggy appearance.

Turn dough out onto work surface and knead until smooth and elastic-about 7-8 minutes, sprinkling in a little flour as needed.

Place in a large lightly oiled container.  Cover with plastic or cloth and leave in a warm location-about 1-1 1/2 hours or until doubled in size.

Turn the dough out onto a floured surface, divide into 6-8 portions and roll gently into balls. I like to “mushroom” them, turning the bottom of the ball into the center, forming a nice, rounded top. It doesn’t matter what the bottom of the ball looks like.  Place the balls into proofing boxes with a lid or a sheet pan lightly sprayed with oil and cover with plastic wrap.  Allow dough ball to rest for about 20 minutes.

When ready to make pizzas, flatten ball with fingers to an even thickness, then stretch edges with fingers at 12 and 3 o’clock, gently stretching to desired thickness.  Top and bake at 450-500°