This post is dedicated to the hundreds of you who emailed asking how I made this gorgeous thing!
I found the recipe for an easy, Whole Wheat Pizza Dough on Cookie and Kate’s blog (www.CookieAndKate.com) and tailored it to fit my comfort zone. I didn’t proof the yeast in the oven and I allowed my dough to rise about 1 and 1/2 hours – which they don’t recommend on their site. I also left out the parmesean cheese. But this is the beauty of cooking, you do what you like and there’s plenty of room for tweaking!
- 1 cup steaming hot water (not boiling, just hot enough to steam the sides of the bowl)
- 2 and 1/4 teaspoons yeast granules
- 1 Tablespoon sugar
Place these in a bowl – first the water, then sprinkle the yeast over the surface, then the sugar – and leave aside for about 5 minutes until the surface is foamy. Don’t move the bowl around or leave it near an open window or cool air – Yeast needs a warm, moist environment to proof!
Meanwhile, in a separate bowl mix:
- 2 and 3/4 cup Whole Wheat Flour
- 1 teaspoon salt
As soon as your yeast is done proofing, mix into it
- 1 Tablespoon Olive Oil
Now immediately pour the water/yeast bowl into the flour/salt bowl and MIX MIX MIX
Once your dough comes together (mix by hand, in a food processor or kitchen aid – they all work) place the dough on a floured surface (counter top?) and knead a few times.
Now place the dough into a bowl and cover with a damp towel – leave it to rise 1 and 1/2 hours or until it doubles in size. (I tried without the rising, I really felt like rising gave a lighter dough)
Make the mushroom topping while you wait…
- 1 tablespoon Olive Oil
- 1 large Red Onion, thinly sliced
- 1 package Cremini Mushrooms (8oz), sliced
- 2 tablespoons Balsamic Vinegar
- Salt and Black Pepper, to taste
- 1/4 teaspoon dried Thyme
- 3 tablespoons grated Parmesean cheese
The following may sound like a lengthy process but I promise you, time is of the essence when it comes to properly caramelizing onions. You’ll be rewarded for your hard work and effort with BIG flavor!
- Saute’ the onion in the olive oil with a dash of salt…..as soon as they become translucent lower your heat to medium and allow the onions to caramelize – this should take 12-15 minutes. Make sure to mix periodically.
- Add your mushrooms to the caramelized onion and mix – allow the mushrooms to saute’ until they’ve been completely dehydrated. The mushrooms will release a lot of liquid, allow it time to evaporate as you mix periodically.
- Once your mushrooms have dried out, deglaze the pan with balsamic vinegar and mix, scraping any bits that have stuck to the pan off with a wooden spoon or spatula.
- Add the thyme and some more salt and pepper for final seasoning.
NOW PUT IT ALL TOGETHER!
- Preheat your oven to 500 degrees
- Roll out your pizza dough into the desired shape
- Evenly spread your Caramelized Onion and Mushroom topping over the dough and top with the Parmesean Cheese.
- Place the pizza in the oven for about 10-12 minutes, or until the crust is slightly golden.
Now comment below if you made it and let me know how absolutely awesome this earthy goodness is 🙂