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Pickled Mushroom and Gruyère Pizza
Makes two 9-inch pizzas

If you don’t have a standing mixer with a dough hook you can knead the dough by hand.

For the dough
2 cups flour
1 teaspoon yeast
1 teaspoon sugar
1 teaspoon salt
3/4 cup warm water
1 tablespoon olive oil
Olive oil for brushing crust

For the topping
1 cup grated Gruyère cheese
1 cup pickled mushrooms, drained and chopped
2 tablespoons chopped flat-leafed parsley

To make the dough: place all the dry ingredients in the bowl of a standing mixer and combine with a fork. Add the remaining ingredients except the olive oil for brushing the crust and attach the dough hook. Mix the dough at a medium low speed for 20 minutes. Remove the dough, pat into a ball and bush with olive oil. Place in a bowl and cover with plastic. Refrigerate overnight or up to 24 hours.

Adjust the oven rack to the lowest setting. Heat the oven to 500F.

Remove the dough and allow to come to room temperature. It will rise some and feel quite elastic. Split the dough into two balls and roll the dough out with a rolling pin. Place the dough on a pizza stone on cookie tray. Brush the surface of the pizza with olive oil.

Place the pizza in the oven and cook for about 5 minutes minutes, until the dough look chalky.

Remove and sprinkle half the Gruyère, mushrooms, and parsley over the pizza.

Return the pizza to the oven and cook about 5 minutes more, until the edges of the pizza are brown and the cheese is thoroughly melted.

Repeat for the other half of the dough and toppings.

Serve immediately.