Cream and Mushrooms are a timeless classic, particularly well-suited to crispy pizza. After seeing a white pizza with mushrooms from my local pizzeria, I’ve made my own version. .
I make this dish at home with a pizza crust from the grocery store, which is both delicious and easy to make for friends and family. There are some ingredients present in The pizza, but they are not entirely absent!.
Store-bought Dough is a simple and convenient remedy.
A pizza dough purchased from a store can be made in approximately 1-pound increments, but it will yield less crispy and more liquidy taste in the skillet. .
The pizza method is versatile, as we will be proofing and stretching it in the pan, making it suitable for a variety of doughs. The inspiration for This form of shaping came from the former. King Arthur’ s. I prefer using store-bought pizza dough from Whole Foods or Wegman’s instead of making my own Pan pizza. .
Breaking Down the Toppings.
With the dough in hand, what are the options for toppings?.
- Mushrooms:. The selection of mushrooms is yours to decide from. My go-to dishes are made up of cremini, oysters, and shiitake mushrooms. .
- Cheese:. A blend of mozzarella and liqueur. Gruy è re cheese. Produces a rich, pungent, and crunchy flavor. To get the mozzarella, I propose buying and grating a block of low-quality mozzarella. Refrain from purchasing liquid fresh mozzarella as it can spoil the wetness of the pizza. .
- White sauce:. After combining heavy cream with garlic, the white sauce is simmered on the stove until it becomes thickened.
- Balsamic glaze:. A combination of Balsamic vinegar and sugar is added to the cheese For contrasting taste, creating a sweet acidity that complements the recipe. For those who want to make their own balsamic glaze, there are many places where You can find it, such as supermarkets or specialty stores like sho Psalms. Explore this recipe. .
Pizza-Making Tips.
This pizza is delicious and filled with flavor, perfect For a winter evening.
- Discard the cheese using a food processor. The grater-equipped Food processor. For a quicker performance, consider using the arms of steel.
- Stretch the pizza with great care as it cooks. While proofing the pizza, aim to make sure it sticks out to the edge of the skillet. The dough can be stretched and retested Every 20 minutes. If it’s not holding up, wait for 20 more minutes and then try the next game with your hands.
- Utilize a cast iron skillet that is thoroughly cooked. To prevent the dough from sticking to the pan, make sure to oil the skillet before starting any cooking. If your skillet is not well-seasoned, you can add a little more oil. .
Mushroom Pizza With Balsamic Glaze – Gruy è re.
Ingredients.
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4. Tablespoons. Extra-virgin olive oil. , divided.
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2. (. 8. Ounce. ) balls. Pizza dough. , store-bought or . Homemade.
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12. Ounces. Assorted. Mushrooms. Squeezed and cut into small, chewy pieces.
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Freshly. Ground black pepper.
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1 /2. Cup. Loosely packed. Flat-leaf parsley. , finely chopped, divided.
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1. Cup. Heavy cream.
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1. Clove garlic. , peeled.
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8. Ounces. Low-moisture. Mozzarella cheese. , shredded.
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4. Ounces. Gruyère cheese, shredded.
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2. Tablespoons. Balsamic glaze. The drizzling process can be followed with additional steps if required.
Special Equipment.
- 2Cast iron skillets or round pizza pans are available that have a 10-inch diameter.
Method.
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Place a rack in the bottom third of the oven and heat up the temperature to 450 °F.
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Cover the bottom and sides of two cast-iron skillets, fill them with 1 tablespoon of oil each and rub it against the pans. When using a newer or less seasoned skillet, ensure that you add 1 1 /2 tablespoons of oil to the pan. Place the pizza dough into an 8-ounce portion and rub it in with oil, flipping it over to coat all sides.
Tip.
In the absence of two skillets, baking sheets or regular pizza pans can be used to bake the pizzas. Properly Grease the pans and keep the pizzas about 10 inches apart with a preheated pizza stone.
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Place your hands under the dough and stretch it towards the sides of the skillet. If the resistance is not strong, wait for 10 to 15 minutes before attempting this again.
Tip.
Stretching the dough for an hour may be sufficient without requiring additional time.
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Once the dough is fully stretched, let it rise in the skillet for 45 minutes to 1 hour until it is completely proofed. To check for flaking or proofing, gently press the dough with a finger To create an indentation. The proof is accurate If the dough slowly springs back and leaves a small indentation. If it comes back quickly, it’s not adequately tested and needs more time to mature. Grasp the dough by dabbing with your fingertips.
Tip.
The duration of Refrigerated dough is longer than that of room-temperature dough. Determine the complete proofing of the dough by observing visual indicators instead of precise timeframes.
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In the meantime, combine the mushrooms with 1 /8 teaspoon kosher salt, 1 3/4 teaspoon black pepper, and 2 tablespoons of olive oil. Transfer to a large baking dish lined with parchment and spread evenly (there will be some overlap, but they will shrink when baked). For 15 to 20 minutes, in batches with a stir during baking, wait until the mushrooms are wrinkled, golden-brown, and slightly crispy. Add 1/4 cup of parsley and allow to cool down.
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Prepare the white sauce::.
Place the cream over medium heat and simmer it In a small skillet until golden brown, then turn down any unwanted flavors. Lower the temperature to medium-low while still allowing the cream to bubble gently over the surface. Toss in the garlic clove, a pinch of salt, and 1 /8 teaspoon of black pepper. For 10 minutes, Simmer the cream until it is thick enough to cover the back of a spoon. Remove from the heat, place into a container that remains cool and let it cool down.
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Gather the first pizza::.
The first skillet should be used to spread 1 /2 of the cheese over the dough. Keep in mind that the cheese will become crispier and brown if it’s left in a 1-1/2 inch space between the dough and the sides of the pan. .
The cheese can be covered with 1 /2 mushrooms. Pour 1 /2 of the thickened cream sauce over it with a spoon.
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Start baking the first pizza::.
Bake for 15 to 20 minutes, with halfway through the cooking process, until the bottom of the pizza is crispy and deep golden brown, and the cheese is bubbly and browned on top. Remove from the oven and apply 1 tablespoon of balsamic glaze (or more if desired) to finish. Wait a few minutes before serving and Let cool down.
Tip.
The pizza should be taken out of the oven with care and then pushed up into the pan with a spatula to check for doneness at the bottom. The baking time of Pizzas baked on pizza pans or baking stones may differ.
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Prepare and bake the following pizza::.
While the first pizza is cooling, prepare, bake, and cool the second pizza with the remaining ingredients. .
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Use a spatula or knife to scrape off the bottoms and edges of each skillet from the pan, then transfer them to ice and place them on. Slice them into wedges using a knife or kitchen scissors. Serve warm.
For up to 3 days, Leftover pizza can be refrigerated by covering it with aluminum foil. Place leftover pizza on a sheet pan heated by aluminum foil at 350 °F for 8 to 10 minutes.
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| Nutrition Facts. (per serving). | |
|---|---|
| 472. | Calories. |
| 31g. | Fat. |
| 32g. | Carbs. |
| 16g. | Protein. |
| Nutrition Facts. | |
|---|---|
| Servings: 6 to 8. | |
| Amount per serving. | |
| Calories. | 472. |
| % Daily Value *. | |
| Total Fat. 31g. | 40 %. |
| Saturated Fat 14g. | 72 %. |
| Cholesterol. 72mg. | 24 %. |
| Sodium. 534mg. | 23 %. |
| Total Carbohydrate. 32g. | 12 %. |
| Dietary Fiber 2g. | 8 %. |
| Total Sugars 6g. | |
| Protein. 16g. | |
| Vitamin C 7mg. | 35 %. |
| Calcium 324mg. | 25 %. |
| Iron 3mg. | 15 %. |
| Potassium 285mg. | 6 %. |
| DV indicates The level of nutrient-based nutrition in a food serving that is part of Daily diet. For general nutrition advice, it is recommended to eat no more than 2,000 calories per day. | |