"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Saturday, October 16, 2010

Mushroom and Chevre Provencal Pizza

Courtesy of and Sodexo

Yield: 1 pizza
1 ea 7″ presheeted pizza dough
2 TB Pizza sauce
.5 oz Mozzarella, shredded
1.5 oz Roasted Mushroom medley
.75 oz Caramelized Onions
1 oz Goat cheese, crumbled
1 tsp Rosemary, fresh
1/4 tsp Black pepper
Roasted Mushroom Medley
10 1/2 oz Button mushroom, quartered
9 oz Portobello, caps
2 1/4 oz Shiitake, whole
1 TB Pan coating
3/4 tsp Black pepper
Caramelized Onions
1 lb 8 oz Onions, sliced
1 TB Olive oil
1 tsp Salt
For Roasted Mushroom Medley
1. Dice portobello into 1/2″ dice, and slice shiitake mushrooms
2. Place mushrooms in single layer on sheet pan
3. Spray lightly with pan spray and season with pepper
4. Roast at 450°F for 4 to 6 minutes until lightly golden
For Caramelized Onions
1. Heat oil in sauté pan on medium heat, sauté onions, stirring occasionally, until onions begin to turn golden brown and are well softened
2. Season with salt
For Pizza
1. Spray dough with pan spray, cover, place in warm place or proof box, let rise until double in size
2. Dust work surface and rim of pizza with cornmeal. Stretch dough to 8 inch diameter
3. Place on coated pizza screen, spread each dough with 2 TB pizza sauce
4. Evenly distribute 1/2 oz mozzarella, 1 1/2 oz roasted mushroom medley, 3/4 oz caramelized onions, 1 oz goat cheese, 1 tsp rosemary, and 1/4 tsp black pepper
5. Bake at 490°F for 5 minutes until crust is a light golden color, or  it has a  minimum internal temperature of 165°F or above

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