Pizza – a good canvas for.. whatever. Anything goes on a pizza, as long as you figure out what flavours go well with each other. Pizza base is a crucial factor for a good pizza. Although I have tried various pizza dough recipes, I always, always come back to Slash Food’s recipe. This dough makes for a mean pizza margherita. But it does equally well with other toppings too. Be it a vegan pizza , or a pizzette served on the side with soup/salad, this recipe has withstood all my tests. This is, by far, my favourite pizza dough ever.
I spotted some gorgeous mushrooms in store last week. I bagged some (gosh, the organic ones are very pricey) with wild-mushroom lasagna on mind. After a sumptuous hunter’s omelet, I ditched lasagna and decided on pizza. I am so glad I did. It was The Best pizza we have ever had. The flavors were harmonious and the pizza was just divine.
After so many failures, I have discovered a good way of getting restaurant style sautéed mushrooms. As a rule, I always sauté mushrooms in a dab of butter. I let the skillet get screaming hot, melt a little butter, swirl the pan to coat the fat evenly, lay out mushrooms in a single layer and do not disturb for 2-3 minutes. When it has caramelized on one side, toss and brown the other side. Add salt just before removing from the skillet. I’ve had consistent results with this method and this is the only way I cook mushrooms.
Coming to the pizza, there is not much of recipe, but here’s what I did. Sauté mushrooms (any kind would do) as said above. Roll out the dough thinly, top with sautéed mushrooms, sliced red onions, thinly sliced garlic, thyme, pepper jack cheese and red pepper flakes. Slide into a 500F oven, and bake for 10-12 minutes. If your oven can go to higher temps, bake for lesser time. When browned around the edges, pull the pizza out, top with shredded parmesan and serve hot.
This recipe makes two pizza dough. For the second one, I used leftover eggplant stacks. I scraped off the tomato sauce, brushed the dough, laid the eggplant slices, and topped with feta cheese. I was surprised how delicious and versatile these eggplants were. A keeper, definitely!Edited to add: This is my entry to Click-Cheese.