White Pizza with Porcinis So Tasty

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White Pizza with Porcinis

"This recipe makes use of dried porcini mushrooms which have been rehydrated in heat water. If you can discover fresh porcinis, additionally known as cepes and the extremely good bolete, you must truely use them! It's an incredible flavor."

Ingredients :

• 2 half pounds bread flour
• 1 ounce salt
• half of ounce honey
• 2 1/2 cups heat water
• 1 (.25 ounce) bundle energetic dry yeast
• three tablespoons olive oil
• 1 clove garlic, minced
• eight oz rehydrated porcini mushrooms
• salt and pepper to taste
• 1/eight cup cornmeal
• 1 cup shredded fontina cheese
• 1/2 cup grated Parmesan cheese
• 2 tablespoons chopped sparkling parsley

Instructions :

Prep : 20M	Cook : 12M	Ready in : 1H

• Combine the flour, salt, honey and warm water in an electric mixer with a dough hook. Mix on low for 2 mins. Add the yeast and let blend for another 6 minutes on medium velocity. Add the oil and allow blend for another 2 mins. The dough have to be pretty difficult. Portion into 6-ounce balls. The rounder the balls, the rounder the pizza ultimately. Place the balls in a heat place included with a wet towel, and permit double in size.
• Preheat oven to 450 stages F (230 degrees C) and place a pizza stone within the oven to preheat with the oven. Be sure to place the pizza stone in whilst the oven is bloodless to assist it preheat.
• Heat the olive oil in a large skillet over medium warmth. Stir inside the garlic and saute for 30 seconds. Then add the mushrooms and saute for about 2 more minutes. Season with salt and pepper to flavor.
• On a gently floured surface, pat or roll out the pizza dough to about a 1/four inch thickness. Place on a timber plank dusted with cornmeal and brush the crust lightly with olive oil. Sprinkle the Fontina and Parmesan cheeses over the crust, observed via the sauteed mushrooms. Carefully switch the pizza to the pizza stone.
• Bake at 450 stages F (230 stages C) for about 10 to 15 minutes, or till crust is golden brown and cheese is melted and bubbly. Garnish with the parsley.

Notes :

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