Walla Walla Sweet Onion Chanterelle Pizza Recipes

WALLA WALLA SWEET ONION & CHANTERELLE PIZZA

Steps:

• Dough-in your food processor add yeast, sugar and warm water.
• Let stand for 10 minutes.
• Add 2 tablespoons extra virgin olive oil, salt and 2 cups flour.
• Pulse 5 or 6 times until well incorporated.
• Add 1/2 cup of the remaining flour-pulse 5 or 6 times. Set remaining flour aside for rolling.
• Turn dough out onto counter-knead about 10 times to form into a ball.
• Place 1 tablespoon extra virgin olive oil into a large mixing bowl, add the dough ball, give it a good toss to cover dough with oil.
• Cover bowl with a clean tea towel and set in a warm spot until doubled in size. This is going to take around 30 minutes.
• While the dough is rising preheat oven to 450 degrees. You want it HOT.
• In a large skilled over medium heat sauté onions for about 5 minutes, stirring often.
• Add sliced mushrooms, sauté for another 5 minutes, stirring often.
• Stir in thyme, remove from heat and set aside. Do not cover your onion/mushroom mixture-they will sweat to much if you do.
• In a medium bowl squeeze out your roasted garlic and mash well with 1/4 cup extra virgin olive oil. You want a paste that is still a little fluid so add EVOO until it's spreadable.
• Flour your counter well.
• At this point it's up to you. We like a thin crust so I roll my dough out onto the counter, punch it down, divide, and take 1/2 putting it into a oil lined freezer bag to use for another night. If you like a medium crust use the whole recipe.
• Roll dough into a large circle, making sure to run a spatula under it from time to time so it doesn't stick to the counter.
• Once you have your dough rolled out sprinkle pizza pan with cornmeal.
• To transfer dough to your pan I find it easiest to simply roll the dough over the rolling pin, then unroll over the pan.
• Tuck under any dough that's hanging over the rim of your pan.
• Evenly spread your roasted garlic and olive oil blend over top of your dough.
• Evenly spread your onion-mushroom mixture over the garlic spread.
• Layer on the cheese, starting with the smoked provolone, then the mozzarella.
• Bake for 15 minutes in your preheated oven. We like to broil ours for an additional 3 to 4 minutes so the top is nicely browned-up to you.
• Remove from oven-let stand for 5 minutes, cut and serve.

SHIITAKE AND CHANTERELLE PIZZAS WITH GOAT CHEESE

Steps:

• For dough:
• Combine all flours, coarse salt, and sugar in processor. Stir 1 cup plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 3 tablespoons oil. With machine running, pour yeast-oil mixture through feed tube. Blend until ball of slightly sticky dough forms, about 1 minute.
• Transfer dough to lightly floured surface; knead until smooth and elastic, adding more flour if very sticky, about 5 minutes. Rub with 1/2 tablespoon oil; place in resealable 1-gallon plastic bag. Seal bag. Let dough rise at room temperature until doubled, about 2 hours. Open bag; punch down dough in bag. Reseal. Chill overnight, punching down occasionally. Divide into thirds. DO AHEAD Wrap pieces separately; freeze up to 1 week. Thaw 2 pieces in refrigerator before continuing. Let 2 wrapped pieces stand at room temperature 1 hour before shaping.
• For topping:
• Heat 3 tablespoons oil in large skillet over medium-high heat. Add mushrooms; sprinkle with salt. Sauté until tender, about 5 minutes. do ahead Can be made 1 day ahead. Cool, cover, and chill.
• Sprinkle 2 large sheets of parchment with flour. Roll out 2 dough pieces, each on separate parchment sheet, to 10-inch rounds, letting dough rest a few minutes if springing back. Brush with oil; sprinkle each with 1/2 cup mozzarella and 1/3 cup Parmesan. Top with mushrooms, then dot with goat cheese. DO AHEAD Slide pizzas on parchment onto baking sheets; cover with plastic. Chill up to 4 hours. Let stand at room temperature 30 minutes.
• Position 1 rack in bottom third and1 rack in top third of oven; place heavy baking sheet on each and preheat oven to 450°F for at least 30 minutes. Slide 1 pizza on parchment onto each hot baking sheet. Bake 8 minutes; reverse sheets. Bake pizzas until crusts are brown at edges and on bottom, about 10 minutes. Sprinkle with chives.

OVEN-BAKED WALLA WALLA SWEETS (ONION)

Steps:

• Preheat oven to 350°F.
• Peel outer dry skin from onion and wash.
• Cut hole in top of onion large enough to put boullion cube and butter.
• Fill with cube with butter then boullion cube or crystals.
• Place onion on aluminum foil and wrap around onion with slight "vent" in top.
• Bake for 1 hour.