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Spinach, Mushroom and Blue Cheese Pizza
From "Pizza, Pasta, and More!" by Wolfgang Puck
Dough:
• 1 package active dry or fresh yeast
• 1 teaspoon honey
• 1 cup warm
water (105 to 115 F)
• 3 cups all-purpose flour
• 1 teaspoon (preferably
kosher) salt
• 1 tablespoon extra-virgin olive oil, plus more for
brushing
Toppings:
• 2 tablespoons homemade or store-bought pesto
• 1 cup baby spinach
leaves, stemmed, washed and dried
• ½ cup grated mozzarella cheese
(2 ounces)
• ½ cup grated Fontina cheese (2 ounces)
• 1 large (preferably
Roma) tomato, ends trimmed and cut into 7 slices
• ½ cup button mushrooms,
stemmed, cleaned and thinly sliced
• 1½ ounces blue cheese, crumbled
• Pinch of minced fresh oregano leaves
• Pinch of minced fresh thyme
leaves
• 1 tablespoon freshly grated Parmesan cheese |
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To
prepare dough: In a small bowl, dissolve the yeast and honey
in ¼ cup of the warm water. In a mixer fitted with a dough hook,
combine the flour and salt. Add the oil, your mixture and the remaining
¾ cup of water and mix on low speed until the dough comes cleanly
away from the sides of the bowl and clusters around the dough hook,
about 5 minutes. (The pizza dough also can be made in a food processor.
Dissolve the yeast as above. Combine the flour and salt in the bowl
of a food processor fitted with the steel blade. Pulse once or twice,
add the remaining ingredients and process until the dough begins
to form a ball.) Turn the dough out onto a clean work surface and
knead by hand 2 or 3 minutes longer. The dough should be smooth
and firm. Cover the dough with a clean, damp towel and let it rise
in a warm spot for about 30 minutes. (When ready, the dough will
stretch as it is lightly pulled.) Divide the dough into 4 balls,
about 6 ounces each. Work each ball by pulling down the sides and
tucking under the bottom of the ball. Repeat 4 or 5 times. Then
on a smooth, unfloured surface, roll the ball under the palm of
your hand until the top of the dough is smooth and firm, about 1
minute. Cover the dough with a damp towel and let it rest for 15
to 20 minutes. At this point, the balls can be wrapped in plastic
and refrigerated for up to 2 days. (You will need 1 of the balls
for this recipe; the others can be used for additional pizzas.)
Place a pizza stone on the middle rack of the oven and preheat the
oven to 500 F.
To
add toppings: Dip 1 ball of dough into flour, shake off the
excess flour, place the dough on a clean, lightly floured surface
and start to stretch the dough. Press down on the center, spreading
the dough into an 8-inch circle, with the outer border a little
thicker than the inner circle. (Use a small rolling pin, if needed.)
Brush the inner circle with the pesto. Arrange the spinach leaves
on the dough, then the mozzarella, Fontina, tomato, mushrooms, blue
cheese, herbs and Parmesan. Bake until the dough is nicely browned,
10 to 12 minutes. Transfer onto a firm surface and cut with a pizza
cutter or a large knife. Serve immediately. Yields 1 (8-inch) pizza.
(Updated: 10/11/07 AK) |
