White Garlic Mushroom Pizza with Roasted Pine Nuts
Creamy, nutty, and rich, this vegetarian pizza recipe will leave you asking for more.
Ingredients
Pizza Crust
- ¾ cup warm water
- 1 tsp honey
- 1 packet dry yeast
- 2 cups flour plus more for handling
- ½ tsp salt
- 1 tsp olive oil
- 1 tbsp cornmeal
Toppings
- 1 yellow onion sliced
- 3 cloves garlic minced
- 1 tsp Italian herbs
- 1 tsp oregano
- 1 tsp black pepper
- 1 cup ricotta
- 1 cup mozzarella
- ½ cup Parmesan cheese shredded
- 8 oz cremini mushrooms sliced
- 1/4 cup pine nuts toasted
Instructions
- In a large bowl, mix honey with warm water and then stir in yeast to activate yeast. After 5 minutes, slowly add flour, salt, and paprika, mixing as you go. Using your hands, knead dough, adding flour if needed until it becomes an elastic ball. In another bowl (or the same one washed), place dough ball, adding olive oil to coat. Cover bowl with a kitchen towel and let rest for at least 45 minutes.
- During that time, you can prepare your onions and mushrooms. In a skillet over medium heat, sauté the onions and garlic (the trick is to cook the onion first for a couple minutes before throwing in the garlic to avoid burning the garlic). Sauté for about 10 minutes or until onions caramelize. In another small pan, sauté sliced mushrooms.
- Preheat oven to 425 degrees. Remove dough and place on a lightly floured surface. Using a roller dusted with flour, roll dough into a circle until it is slightly larger than your 12-inch pizza pan. Lightly grease pizza pan and sprinkle with cornmeal. Place pizza dough on pan and fold the edges inward to make a crust. Lightly brush crust with olive oil or melted butter.
- Place in oven without toppings for 5 minutes and remove. Place toppings on pizza starting with onions, then the ricotta and mozzarella, followed by the mushrooms and finally topped with the pine nuts, Parmesan, Italian herbs, and oregano. Place back in oven for 20 minutes or until dough has set. Add some freshly cracked pepper and serve warm.
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