In a large bowl or bowl of a stand mixer combine the water, yeast, and honey. Add the flour, salt, and 2 TBSP of the oil, mix until well combined and dough pulls away from sides of bowl.
Knead the dough 10 minutes by hand or about 5 minutes using a stand mixer with a dough hook.
Form the dough into a ball and place in a large bowl with the remaining 1 tsp of olive oil. Flip the dough ball around to cover in the oil then loosely cover the dough and put in a warm place to rise for about 1 hour.
TOPPINGS & ASSEMBLY:
Preheat oven to 450°F. Lightly oil a large 16-inch pizza pan or baking sheet.
Heat the oil in a large nonstick pan over medium heat. When the oil is hot add the mushrooms and cook, stirring occasionally, until browned and any moisture from the mushrooms has evaporated, about 12 minutes. Stir in the garlic, sage, salt, and red pepper flakes and cook while stirring until fragrant, about 20 seconds. Take the pan off the heat and set aside.
Punch down the dough and stretch or roll it out onto your pizza pan. Spread the mushroom mixture evenly onto the pizza dough all the way to edges. Lay on fresh mozzarella slices next then dollops of riccots cheese and finally sprinkle the Parmesan all over everything. Bake in the preheated oven for 15 to 18 minutes or until crust is golden brown.
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