Saturday, December 30, 2006

Pizza with Goat Cheese and Mushroom Ragout

For two thin, large size pizzas: 3 cups flour, 1 portion dry yeast, 1 cup warm water, 1 tsp. salt, 1 tsp. sugar, 1/2 cup whole wheat flour for rolling, oil for greasing the pizza pan. Toppings: crumbled goat cheese and mushroom ragout, lightly sprinkled with mozzarella.

Mix together the yeast and warm water and let it sit for 10 minutes. Place the 3 cups of flour, salt and sugar in a mixing bowl (or food processor, if you are using), and knead until you have smooth dough. Cover the dough with cling wrap and leave it in a warm place for 20-30 minutes to proof. Divide the dough in 2 balls and roll it with a rolling pin over the whole wheat flour. Use oil to grease the pizza pan, if that is going to be your cooking method. This pizza is delicious grilled on the B-B-Q, too. Recipe for mushroom ragout: Sliced mushrooms ( cremini, portabello, button, shitake, etc.), porcini powder, 1 small onion, diced, 1 tsp. minced garlic, 2 tbsp. olive oil.

Sauté the onion and garlic in the olive oil and add the remaining ingredients. Cook until au sec and season to taste. Porcini powder is made by baking some dried porcini until they are crispy, then let them cool down and powder them in a food processor. You won't be able to grind the dried porcini unless they are toasted first.

Recipe courtesy of Chef George

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