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Photo: Kiyoshi Togashi; Styling: Sarah Smart Photo by: Photo: Kiyoshi Togashi; Styling: Sarah Smart

Cracker-Crust Mushroom Pizza

Cooking Light SEPTEMBER 2012

  • Yield: Serves 4 (serving size: 2 wedges)
  • Hands-on:40 Minutes
  • Total:1 Hour, 10 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 226
  • Fat: 8.3g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 3.7g
  • Polyunsaturated fat: 0.7g
  • Protein: 10.2g
  • Carbohydrate: 31g
  • Fiber: 1.4g
  • Cholesterol: 10mg
  • Iron: 1.7mg
  • Sodium: 577mg
  • Calcium: 246mg
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Cracker-Crust Mushroom Pizza recipe

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