Adapted from nytimes.com/cooking
This pizza was quite unlike anything I’ve had so far. It definitely makes top of my list. It is very nouvelle cuisine. It is a work of art (of course, until you cut it up into slices). The blend of the mushrooms, goat cheese and arugula is divine. The walnuts give it just a hint of a nice crunchy texture. Once you have the dough done, which you can make ahead of time, it takes less than an hour to make this pizza.
Yields 8 slices (1 12- to 14-inch pizza)
- 1 recipe whole wheat pizza dough (recipe below)
- 1 tablespoon + 1 teaspoon olive oil
- ½ pound baby bella mushrooms, trimmed, cleaned and sliced
- Freshly ground pepper, to taste
- 1 teaspoon fresh thyme leaves
- 4 ounces goat cheese
- 4 walnuts, shelled and chopped
- 1 heaped cup arugula leaves
- ¼ teaspoon balsamic vinegar
- Preheat the oven to 450F (232C). Roll out the dough onto a 12- to 14-inch pizza pan.
- Heat 1 tablespoon of the olive oil over medium high heat in a large, heavy skillet and add the mushrooms. Cook, stirring, until the mushrooms are tender and moist. Season with salt and pepper and remove from heat.
- Crumble the goat cheese into a bowl and add the walnuts. Lightly toss together.
- Top the dough with the mushrooms. Sprinkle with thyme and place in the preheated oven. Bake for about 10 minutes.
- Remove from the oven, sprinkle the goat cheese and walnuts over the crust and return to the oven for 5 to 10 more minutes or until the crust is nicely browned and the cheeses has softened. Remove from the heat.
- Toss the arugula with the remaining teaspoon of olive oil and the balsamic vinegar. Scatter over the pizza and serve.
Whole Wheat Pizza Dough
Adapted from eatingwell.com
- ¾ cup whole wheat flour
- ¾ cup all-purpose flour
- 1 package active dry yeast (about 2¼ teaspoons)
- ¾ teaspoons salt
- ¼ teaspoon sugar
- ½-2/3 cup hot water
- 2 teaspoons olive oil
- Combine the flours, yeast, salt and sugar in a large bowl.
- Combine the hot water and oil in a bowl. While continuing to mix, gradually pour enough of the hot liquid into the bowl with the flour mixture until a sticky ball is formed. The dough should be quite soft. If it seems dry, add 1 to 2 tablespoons of warm water. It it’s too sticky, add 1 to 2 tablespoons of flour.
- Continue to mix until the dough forms a ball and then knead for about 1 minute.
- Coat a sheet of plastic wrap with cooking spray or oil and place it, sprayed-side down, over the dough. Let the dough rest for about 30 to 40 minutes before rolling.
Comments: Lately, every time I’ve made pizzas I’ve been trying out different whole wheat doughs. The problem with the whole wheat doughs is that they are tougher and not as elastic. Surprisingly, the recipes that are 100% whole wheat use honey that may help solve that problem. It’s something to keep in mind for next time. You can always buy refrigerated pizza dough. I know Trader Joe’s at least has a whole wheat one; I’m not sure if it’s 100% though as I never buy pizza dough. When preparing the walnuts, make sure you actually use 4 walnuts; if you buy a bag of walnuts at the supermarket they usually come as walnut halves. To chop them finely, I used my mini food processor. I like, as you already know, baby bella mushrooms but you can use any kind of mushroom you desire. I used Trader Joe’s crumbled goat cheese, which tastes almost as good as the goat cheese back in Europe. If you buy a goat cheese that’s already crumbled you, of course, don’t have to crumble it except maybe if there are some bigger chunks.