Wild Mushroom Pizza with Roof Top Herbs and Palliser Honey

Ingredients

Yield:

4x 10" pizzas

• Pizza Dough

  • 1 1/2 cups warm water (110°F to 115°F)
  • 1 1/2 tablespoons sugar
  • 3 teaspoons active dry yeast (about 1 1/2 envelopes)
  • 4 1/2 cups all purpose flour
  • 4 1/2 tablespoons olive oil
  • 2 1/4 teaspoons salt
  • Cornmeal (for dusting)
  • Nonstick vegetable oil spray

• Pizza Toppings

  • 7 tablespoons butter, divided
  • 2 tablespoons plus 1 teaspoon grapeseed oil
  • 3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
  • 2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, stemmed shiitake)
  • 6 garlic cloves, minced
  • 2 tablespoons minced shallot (about 1 medium)
  • 2 cups dry white wine
  • 1 tablespoon minced fresh rosemary
  • Micro Greens for garnish
  • Honey for garnish

Preparation

Difficulty:

Easy

Time:

Total Time:

1. Pizza Dough

   1. Brush large bowl with oil. Mix warm water and sugar in processor. Sprinkle yeast over; stir to dissolve.
   2. Let stand until mixture bubbles, about 10 minutes. Add flour, 4 1/2 tablespoons oil, and salt.
   3. Process 1 minute. Transfer dough to floured surface; knead until smooth, about 5 minutes. Transfer to prepared bowl, turning to coat with oil.
   4. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 hour.
   5. Sprinkle cornmeal over rimmed baking sheet. Divide dough into 6 equal portions; roll each into ball.
   6. Space dough balls evenly on baking sheet. Lightly spray large sheet of plastic wrap with nonstick spray; place over dough, sprayed side down.
   7. Refrigerate 1 hour before rolling and baking.

2. Pizza Topping

   1. 1. Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes.
   2. 2. Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
   3. 3. Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 1/2 cup cheese.
   4. Scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt.
   5. 4. Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute.
   6. 5. Garnish with Honey and micro-greens.