Portobello Mushroom Pizza with Prosciutto and Arugula
Ingredients
1 ounce baby arugula
1/3 cup lukewarm water
1/2 teaspoon caster sugar
1/2 teaspoon dry yeast
3/4 cup plain (unbleached) flour, plus more for dusting
1/2 teaspoon salt
2 teaspoon olive oil
250g portobello mushrooms (2), stems and gills removed
6 teaspoons extra-virgin olive oil
3 garlic cloves, minced
1 cup shredded mozzarella cheese
1/3 cup finely grated Parmesan cheese
2 thin slices prosciutto
20g baby rocket
Directions
PREP TIME
HRS
COOKING TIME
MINS
Serves
Make-Ahead:
Make-Ahead:
The portobello mushrooms can be roasted, cooled, and sliced up to 8 hours ahead, covered and refrigerated.
In a small bowl or a 2-cup measuring cup, whisk the water, sugar, and yeast to blend. Set aside for about 5 minutes, or until the yeast is fully dissolved.
In a food processor, blend the flour and salt. With the machine running, pour in the yeast mixture and oil and process until the dough forms a ball. Continue blending for about 30 seconds, or until the dough is smooth and elastic. Transfer the dough to a work surface. Gently form the dough into a ball. Do not add too much flour. The dough will be tacky butshould release cleanly from your hands.
Place the dough on a floured rimmed baking sheet and dust the top with flour. Cover with plastic wrap. Let stand in a warm, draft-free place for about 45 minutes, or until the dough doubles in volume.
Meanwhile, position 1 rack in lower third of oven and 1 rack in upper third of oven. Set the Curtis Stone Everyday Pizza Stone on lower rack in oven. Preheat oven to 550°F.
Place the mushrooms on a baking sheet, and then coat them with 1 tablespoon of oil and season with salt and pepper. Bake on the top rack, turning the mushrooms over halfway through baking, for about 10 minutes, or until tender. Cool, and then cut the mushrooms into 1/2-inch-wide slices. In a small bowl, mix 1 tablespoon of oil and garlic.
Using oven mitts, remove the pizza stone from the oven and set it on a chrome pizza rack. Stretch the dough out to about an 11-inch round and lay the dough over the stone. Drizzle the garlic-oil mixture over the dough. Sprinkle half of each cheese over the dough, and then top with the mushroom slices, and sprinkle the remaining cheeses over.
Using oven mitts, return the pizza stone to the oven and bake the pizza for about 7 minutes, or until the crust is crisp and golden brown. Using oven mitts, remove the pizza stone from the oven and return it to a chrome pizza rack. Tear the prosciutto into large strips and arrange them over the pizza, and then sprinkle the arugula over the pizza. Using a pizza cutter, cut the pizza into wedges and serve.
In a small bowl or a 2-cup measuring cup, whisk the water, sugar, and yeast to blend. Set aside for about 5 minutes, or until the yeast is fully dissolved.
In a food processor, blend the flour and salt. With the machine running, pour in the yeast mixture and oil and process until the dough forms a ball. Continue blending for about 30 seconds, or until the dough is smooth and elastic. Transfer the dough to a work surface. Gently form the dough into a ball. Do not add too much flour. The dough will be tacky but should release cleanly from your hands.
Place the dough on a floured rimmed baking sheet and dust the top with flour. Cover with plastic wrap. Let stand in a warm, draft-free place for about 45 minutes, or until the dough doubles in volume.
Meanwhile, position 1 rack in lower third of oven and 1 rack in upper third of oven. Set the Curtis Stone Everyday Pizza Stone on lower rack in oven. Preheat oven to 280°C.
Place the mushrooms on a baking tray, and then coat them with 3 teaspoons of oil and season with salt and pepper. Bake on the top rack, turning the mushrooms over halfway through baking, for about 10 minutes, or until tender. Cool, and then cut the mushrooms into 1 cm wide slices. In a small bowl, mix 3 teaspoons of oil and garlic.
Using oven mitts, remove the pizza stone from the oven and set it on a chrome pizza rack. Stretch the dough out to about a 30 cm round and lay the dough over the stone. Drizzle the garlic-oil mixture over the dough. Sprinkle half of each cheese over the dough, and then top with the mushroom slices, and sprinkle the remaining cheeses over.
Using oven mitts, return the pizza stone to the oven and bake the pizza for about 7 minutes, or until the crust is crisp and golden brown. Using oven mitts, remove the pizza stone from the oven and return it to a chrome pizza rack. Tear the prosciutto into large strips and arrange them over the pizza, and then sprinkle the rocket over the pizza. Using a pizza cutter, cut the pizza into wedges and serve.
