Wild Mushroom, Asparagus and Goat Cheese Pizza
Wild Mushroom, Asparagus and Goat Cheese Pizza
4
3 hours
10 minutes
Soups and Breads
Ingredients
- 10.5-ounce goat cheese log (allowed to come to room temp)
¼ cup Fustini's Herbs de Provence olive oil
2 teaspoons Fustini's Tuscan Spice blend
- 1 lb. asparagus, cut into bite-size pieces
- 1 large leek, white parts sliced thinly **
- 1 lb. wild mushrooms***
- 16 oz. shredded mozzarella and provolone cheese
- cornmeal
Fustini's Balsamic Glaze, garnish
- 2 ½ cups warm water
- 2 teaspoons sugar
- 2 teaspoons salt
- 2 tablespoons yeast
5 ½ cups AP unbleached flour + 1 cup
Directions
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In the morning: add warm water to a large mixing bowl along with the salt and sugar. Stir to dissolve salt and sugar. Sprinkle the yeast on the top of the water and let it rest until the yeast becomes frothy. Add 5 ½ cups of flour. Stir with a wooden spoon until well incorporated (dough will still be shaggy). Cover with plastic wrap. After ½ hour, sprinkle the top of the dough with flour. With floured hands, pull one side of the dough up, and fold it over. Continue doing this until you have folded all four sides. Cover and repeat this process every half hour until you have stretched the dough a total of 3 times. Cover and let dough rest for at least 2 more hours.
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Heat oven to 450 degrees. In a small mixing bowl, combine goat cheese, olive oil and spices until well combined and spreadable (you may need more oil). Chop mushrooms and sauté in 2 tablespoons olive oil until most moisture is cooked out.
Divide dough into 3 equal parts. Roll each piece out on a floured surface into desired thickness and shape. Transfer dough onto a sheet pan or pizza stone liberally coated with cornmeal. Spread a third of the goat cheese mixture onto the dough, stopping about a half-inch from the edge. Top with a third of each of the asparagus, mushrooms, and leeks. Top lightly with mozzarella and provolone cheese. Bake in a 450-degree oven for approximately 10 minutes or until the cheese is browned and bubbly. Serve drizzled with balsamic glaze if desired.
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