Cracker-Crust Mushroom Pizza

Photo: Kiyoshi Togashi; Styling: Sarah Smart

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 10 Minutes

Nutritional Information

Calories 226
Fat 8.3 g
Satfat 2.6 g
Monofat 3.7 g
Polyfat 0.7 g
Protein 10.2 g
Carbohydrate 31 g
Fiber 1.4 g
Cholesterol 10 mg
Iron 1.7 mg
Sodium 577 mg
Calcium 246 mg

Ingredients

Crust:
5 tablespoons warm water (100° to 110°)
1 teaspoon olive oil
1/4 teaspoon active dry yeast
3.5 ounces bread flour (about 3/4 cup)
3 tablespoons semolina flour
2 teaspoons chopped fresh rosemary
1/2 teaspoon salt
Cooking spray
Topping:
1 tablespoon extra-virgin olive oil, divided
4 ounces sliced shiitake mushroom caps
1/4 teaspoon salt
2 teaspoons minced garlic
1/8 teaspoon crushed red pepper
1 tablespoon cornmeal
1/4 cup lower-sodium marinara sauce (such as McCutcheon's)
2 ounces shredded part-skim mozzarella cheese (about 1/2 cup)
2 tablespoons grated fresh Parmigiano-Reggiano cheese

Preparation

1. To prepare crust, combine 5 tablespoons water, 1 teaspoon oil, and yeast in a bowl. Let stand 2 minutes. Weigh or lightly spoon 3.5 ounces bread flour into dry measuring cups; level with a knife. Sprinkle bread flour over yeast mixture. Add semolina flour, rosemary, and salt. Stir until just combined. Turn dough onto counter; knead 1 minute. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and place in a warm place, free from drafts, 40 minutes.

2. Position an oven rack in lowest setting. Place a pizza stone on lowest rack. Preheat oven and pizza stone to 500°; leave stone in oven 30 minutes.

3. To prepare topping, heat a nonstick skillet over medium-high heat. Add 2 teaspoons oil; swirl. Add mushrooms; sprinkle with 1/4 teaspoon salt. Sauté for 2 minutes. Add garlic and pepper; sauté 3 minutes.

4. Turn dough out onto a lightly floured surface. Roll dough out to a thin 14-inch circle. Transfer dough to a baking sheet dusted with cornmeal. Brush the dough with 1 teaspoon oil. Slide dough onto the preheated pizza stone, using a spatula as a guide. Reduce oven temperature to 475°; bake 5 minutes. Remove from oven. Spread sauce over crust, leaving a 1/2-inch border; top with mozzarella cheese, mushroom mixture, and Parmigiano. Bake 4 minutes or until crust is browned. Slice pizza into 8 wedges.

Note:

David Bonom,

September 2012