Pizza Friday! And this is a good one. The cover of the September Cooking Light had me drooling from the minute I saw it. The Deep Dish Mushroom & Onion Pizza looked so amazingly cheesy and delicious, and it went on my weekly menu immediately. Unsurprisingly, we all loved it. How could you not?
This is a great base recipe as well. I can think of innumerable variations, but off the top of my head, the addition of spicy sausage is pretty high up there, as are bell peppers. Play around, mix up the toppings (filling?) to your liking, and enjoy! We have homemade pizza quite often, but this was a nice change from the usual style. I hope you all have a wonderful weekend!
Deep Dish Mushroom and Onion Pizzaadapted from Cooking Light, September 2014
serves 6 (at 1 slice each)
- 1 1/4 tsp instant yeast
- 1/2 tsp sugar
- 3/4 cup warm water (about 110 degrees F)
- 4 Tbs olive oil, divided
- 9 oz all-purpose flour, divided (about 2 cups)
- 1/4 cup semolina flour
- 3/4 tsp kosher salt, divided
- cooking spray
- 1 1/2 cups thinly sliced onion
- 2 cloves garlic, minced
- 1/2 tsp dried oregano
- pinch red pepper flakes
- 1/4 tsp ground black pepper
- 8 oz cremini mushrooms, sliced
- 3/4 cup tomato sauce
- 1 clove garlic, crushed
- 1 oz Parmesan cheese, grated (about 1/4 cup)
- 5 oz part-skim mozzarella cheese, shredded (1 1/4 cups)
Dissolve the yeast and sugar in 3/4 cup of the warm water in the bowl of a stand mixer. Let stand 5 minutes, then add 3 tablespoons of the oil. Weigh out 7.9 oz of the flour (about 1 3/4 cups), and add to the stand mixer, along with the semolina flour and 1/2 teaspoon of salt. Mix at medium-low speed with a dough hook until smooth, about 4 minutes.
Turn the dough out onto a lightly-floured surface and knead for about 5 minutes, until it's smooth and elastic. As you're kneading, gradually add the remaining 1/4 cup of flour.
Lightly grease a large bowl with olive oil, then place the dough in the bowl, cover with a dish towel, and move to a warm, dry place. Let rise until it's doubled in size, about 1 1/2 hours.
To make the toppings, heat a large skillet with 1 tablespoon of olive oil over medium-high heat. Add the onion and cook 3 minutes. Stir in the garlic, oregano, a pinch of salt, and pepper, and cook, stirring constantly, until the garlic is fragrant (about 30 seconds). Add the mushrooms. Cook about 5 to 6 minutes, or until the mushrooms release their moisture. Set the pan aside.
In a medium saucepan, combine the tomato sauce, a pinch of red pepper flakes, 1/8 teaspoon of salt, and the crushed clove of garlic. Bring to a vigorous simmer, reduce heat, and simmer for about 5 to 10 minutes. Discard the garlic clove.
Preheat the oven to 425 degrees and place the oven rack in the lower-third of the oven.
Coat the bottom and sides of a 10-inch springform pan with 1 tablespoon of oil.
Punch down the dough and turn out onto a lightly-floured surface. Gently press the dough into a 13-inch circle.
Working carefully, lift the dough and place in the prepared pan. Press the dough into the bottom and halfway up the sides of the pan.
Scatter the mushroom mixture over the bottom of the pan, then spread the marinara mixture over the mushrooms in an even layer. Top with the parmesan cheese and mozzarella.
Bake at 425 degrees for 25 to 30 minutes, or until the crust and cheese are browned. Let stand 5 to 10 minutes before slicing into wedges and serving.