Prep

45 min
Total

60 min
Serving

6

Creamy Three Mushroom Pizza

Name: Creamy Three Mushroom Pizza
Prep time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 360 mL (1½ cups) warm water; 20 mL (4 tsp) sugar; 15 mL (1 tbsp) active dry yeast; 60 mL (4 tbsp) olive oil; 10 mL (2 tsp) sea salt; 875 mL (3½ cups) all-purpose flour; 30 mL (2 tbsp) olive oil; 1 clove garlic, minced; 125 mL (1/2 cup) button mushrooms, sliced; 125 mL (1/2 cup) shiitake mushrooms, sliced; 125 mL (1/2 cup) oyster mushrooms, sliced; Salt and pepper, to taste; 180 mL (3/4 cup) béchamel sauce (store-bought or homemade); 1 mL (1/4 tsp) fresh nutmeg, grated; 125 mL (1/2 cup) Woolwich Dairy Original Goat Cheese Crumbles; 125 mL (1/2 cup) Saputo Mozzarellissima Cheese, shredded; 30 mL (2 tbsp) Italian parsley, washed and dried

Ingredients

Dough (see note)

360 mL (1½ cups) warm water
20 mL (4 tsp) sugar
15 mL (1 tbsp) active dry yeast
60 mL (4 tbsp) olive oil
10 mL (2 tsp) sea salt
875 mL (3½ cups) all-purpose flour

Toppings

30 mL (2 tbsp) olive oil
1 clove garlic, minced
125 mL (1/2 cup) button mushrooms, sliced
125 mL (1/2 cup) shiitake mushrooms, sliced
125 mL (1/2 cup) oyster mushrooms, sliced
Salt and pepper, to taste
180 mL (3/4 cup) béchamel sauce (store-bought or homemade)
1 mL (1/4 tsp) fresh nutmeg, grated
125 mL (1/2 cup) Woolwich Dairy Original Goat Cheese Crumbles
125 mL (1/2 cup) Saputo Mozzarellissima Cheese, shredded
30 mL (2 tbsp) Italian parsley, washed and dried

Directions

For the dough

In a large mixing bowl, combine the water and sugar. Sprinkle yeast on the surface of the water and let rest for 5 minutes without stirring. Add olive oil and sea salt and stir with a fork. Add 500 mL (2 cups) of flour and stir with a fork until the flour is fully incorporated and the mixture becomes sticky. Add an additional 250 mL (1 cup) of flour and knead to incorporate. Transfer the dough to a work surface floured with the remaining 120 mL (1/2 cup) of flour. Knead for 5-7 minutes, or until the flour is incorporated and the dough is smooth and supple. Transfer the dough to a large oiled bowl and cover with plastic wrap. Let rest for 90 minutes at room temperature. Divide the dough into 4 balls.

For the pizza

Preheat oven to 230 °C (450 °F) with the rack in the top position.
In a frying pan, heat the olive oil and brown the garlic for 1 minute. Sauté the mushrooms until they become deep brown in colour. Season with salt and pepper. Set aside.
Roll out a ball of dough into a 40-cm circle. Spread the béchamel sauce over the dough and sprinkle with grated nutmeg. Top the pizza with the sautéed mushrooms, goat cheese and Mozzarellissima.
Bake for 20 minutes, or until the crust becomes crispy and the cheese is browned.
Garnish with fresh parsley and serve.

Note:

For a quick and easy way to prepare this recipe, use store-bought pizza dough.