Normally, when I make any bread-y item, I make the dough from scratch. But sometimes, when Chris and I are buying groceries, we look at the pizza dough in the refrigerated case and decide to snag some for a meal. Today, I was at the grocery store and decided I would take shortcut for lunch and get some pre-made dough. You can use your own favorite dough recipe here, or get some from a pizza place or the store. If you go the pre-made route, this whole thing takes about 30 minutes, so is definitely something I’ll be cooking on a weeknight once the semester starts back up! You can adjust the amount of toppings depending on your tastes, or substitute other wild mushrooms in the sauce. I serve this alongside a simple green salad with a glass of wine!
Fig and Shitake Pizza
6 figs, thinly sliced
8 oz fresh mozzarella, thinly sliced
16 oz pizza dough (I used 5 grain)
For the sauce:
1/2 c whole milk
1 tbsp unsalted butter
8 0z shitake mushrooms, sliced
1 sprig fresh rosemary, leaves removed and chopped
1 tsp extra virgin olive oil
fresh cracked pepper
1 1/2 tbsp AP flour
-Preheat the oven to 350. Put an upside down baking sheet in the oven to heat up (you can also use a baking stone or tile, which is ideal).
-Roll or toss the dough into a circle or rectangle, about 1/8 inch thick (you can adjust this depending on how thin you like your crust).
-Spread a thin layer of cornmeal on the warmed baking sheet.
-Coat a baking peel (or another upside down baking sheet) with a thin layer of cornmeal.
-Set the dough on the peel, open your oven, and slide it onto the warmed baking sheet.
-As the dough begins to cook, prepare your sauce. Melt the butter and oil together in a skillet.
-Add the mushrooms and rosemary and cook for 3-5 minutes or until the mushrooms just begin to soften. Add the salt and pepper.
-Cook for another minute, then sprinkle in the flour.
-Stir to coat and to ensure that all the flour has combined with the fat. Allow to cook for about 2 minutes to remove the raw flour flavor.
-Add the milk slowly, stirring vigorously to avoid lumps. Cook the sauce until it’s the thickness you want.
-Pull your crust out of the oven and top with the slices of mozzarella.
-Pour the sauce over in an even layer.
-Finally, arrange the figs on top and return to the oven.
-Bake for about 20 minutes or until the crust is golden and the figs are soft and slightly wrinkled.