Ingredients
Dough:
- 1 1/2 cups warm water, between 100 and 115 degrees F, as measured with a candy thermometer (any hotter will kill the yeast - an organic leavener, too cool and the yeast won't be activated)
- 1 tablespoon salt
- 1 tablespoon sugar
- 4 cups all-purpose flour, plus some extra for the dough board
- 1/4 cup cornmeal, for pizza stones
Base topping:
- 2 tablespoons butter
- 3 shallots, sliced
- 3 large sprigs fresh thyme, leaves stripped from the stems and minced
- 3 ounces dried porcini mushrooms, soaked in hot water to re-hydrate and remove grit (24 ounces if using fresh)
- Salt and pepper
- 1/2 cup heavy cream
Topping:
- 2 tablespoons extra-virgin olive oil
- 3 ounces fresh porcini mushrooms, cleaned and trimmed
- 3 ounces fresh cremini mushrooms, cleaned and trimmed
- 3 ounces fresh shiitake mushrooms, cleaned and trimmed
- 2 cloves garlic, lightly crushed with the side of a knife blade, then minced
- 3 large sprigs fresh thyme leaves, stripped from the stems
- 1/2 pound fresh mozzarella cheese, sliced
Description
Food Network Invites You To Try This Multi-Mushroom Flatbread Pizza Recipe From Robert Irvine.
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