Shiitake and Chanterelle Pizzas with Goat Cheese

Ingredients for Shiitake and Chanterelle Pizzas with Goat Cheese

• 325g unbleached plain flour or strong flour

• 60g white wholemeal flour or strong flour

• 3 tablespoons vital wheat gluten flour or strong flour

• 1 1/2 teaspoons coarse kosher salt

• 1 teaspoon sugar

• 240ml plus 2 tablespoons warm water (41°C to 46°C)

• 1 1/2 teaspoons active dry yeast

• 50ml extra-virgin olive oil, divided

• Additional unbleached plain flour (for kneading and shaping)

• 45ml extra-virgin olive oil plus additional for brushing

• 170g fresh shiitake mushrooms, stemmed, thinly sliced

• 170g fresh chanterelle mushrooms, thinly sliced

• 240ml (packed) coarsely grated whole-milk mozzarella cheese

• 80g freshly grated Parmesan cheese

• 170g chilled soft fresh goat cheese, coarsely crumbled

• 2 tablespoons sliced fresh chives

How to make Shiitake and Chanterelle Pizzas with Goat Cheese

Combine all flours, coarse salt, and sugar in processor. Stir 240ml plus 2 tablespoons warm water and yeast in 2-cup measuring cup. Let stand until yeast dissolves, about 5 minutes. Stir in 45ml 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 tablespoons 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.

Heat 45ml 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 80g mozzarella and 50g 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 232°C 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.