Smoked Mozzarella Mushroom Pizza Recipes

MUSHROOM AND SMOKED MOZZARELLA PIZZA (WHITE OR RED)

Steps:

• Clean the mushrooms and remove any tough stems (especially on shiitakes). Slice and steam in a small skillet, covered, until done to your liking. Drain off the liquid and set aside.
• Preheat the oven to 425°F.
• Place the crust on a pan, spread the sauce or ricotta cheese evenly over it, and sprinkle with the mushrooms, mozzarella, and scallions.
• Bake until the cheese is bubbly, 8 to 10 minutes. Remove from the oven, let stand for 2 to 3 minutes, and cut into 6 or 8 wedges to serve.
• (with marinara)
• Calories: 269
• Total Fat: 7g
• Protein: 13g
• Carbohydrate: 37g
• Cholesterol: 19mg
• Sodium: 594mg
• (with ricotta)
• Calories: 331
• Total Fat: 11g
• Protein: 20g
• Carbohydrate: 36g
• Cholesterol: 41mg
• Sodium: 432mg

PIZZA WITH SMOKED MOZZARELLA

Steps:

• Dissolve yeast and sugar in water in a large bowl and set aside to proof for five minutes. When the yeast mixture becomes frothy add the salt, two tablespoons of the olive oil, the pepper and one cup of the flour. Beat until smooth.
• Add remaining flour, one-half cup at a time, and mix until the dough leaves the sides of the bowl. There should be some flour left.
• Dust a work surface with some of the remaining flour and knead the dough until it is smooth and elastic, adding additional flour if necessary.
• Place the dough in a lighly oiled bowl, turn it once in the bowl, cover loosely and set aside to rise until doubled, about one hour.
• While the dough is rising, slice the tomatoes about one-quarter-inch thick, place them on a broiler pan, brush with one tablespoon of the remaining oil and broil until lightly browned around the edges. Set aside.
• When the dough has doubled, preheat oven to 475 degrees. Lightly oil four eight- or nine-inch baking pans or two pizza pans and dust with corn meal. Divide the dough into two or four equal portions, depending on the number of pans you are using. Roll and stretch the dough to fit the pans, leaving a slightly thicker border.
• Arrange the grilled tomatoes in a single layer on each circle of dough. Place in the oven and bake 10 minutes. Sprinkle with the mozzarella cheese, then the Parmesan cheese, and bake until the cheese is melted and bubbling and the dough has browned, 10 to 15 minutes longer.
• Sprinkle with a little remaining olive oil, garnish with basil leaves and serve at once.