Roasted Mushroom Pizza
Roasted Mushroom Pizza
Directions
- To prepare crust, combine dry ingredients in bowl. Mix in water and oil until almost all of moisture has been absorbed. Proof in refrigerator 24 hours.
- To prepare mushroom topping, combine mushrooms and shallots with butter.
- Season with Italian seasoning, garlic powder, salt and pepper to taste.
- Roast until liquid has been rendered and vegetables are soft.
- To prepare pizza, stretch dough to circle of desired thickness.
- Top with Mozzarella cheese, ½cup roasted mushrooms, cherry tomatoes and Ricotta cheese.
- Bake in preheated pizza oven for approximately 6 minutes. Remove from oven, top with arugula leaves and balsamic glaze.
Ingredients
- 110 g stone-ground whole wheat flour
- 12 1/2 g brown rice protein powder
- 2 1/2 g flax seeds, ground
- 4 g salt
- 2 1/2 g vital wheat gluten
- 2 g sugar
- 1/3 g yeast, instant
- 110 g water
- 1/2 tsp oil
- portabella mushrooms, thinly sliced
- button mushrooms, thinly sliced
- shallot(s), diced
- Real California butter
- Italian seasoning
- garlic, powder
- salt and pepper
- 55 g Real California Part-skim Mozzarella, grated
- 1/4 cup tomato(es), cherry, sliced
- 6 tsp Real California Ricotta cheese
- arugula
- balsamic glaze