walla walla sweet onion & chanterelle pizza

How To Make walla walla sweet onion & chanterelle pizza

• 1

  Dough-in your food processor add yeast, sugar and warm water.
• 2

  Let stand for 10 minutes.
• 3

  Add 2 tablespoons extra virgin olive oil, salt and 2 cups flour.
• 4

  Pulse 5 or 6 times until well incorporated.
• 5

  Add 1/2 cup of the remaining flour-pulse 5 or 6 times. Set remaining flour aside for rolling.
• 6

  Turn dough out onto counter-knead about 10 times to form into a ball.
• 7

  Place 1 tablespoon extra virgin olive oil into a large mixing bowl, add the dough ball, give it a good toss to cover dough with oil.
• 8

  Cover bowl with a clean tea towel and set in a warm spot until doubled in size. This is going to take around 30 minutes.
• 9

  While the dough is rising preheat oven to 450 degrees. You want it HOT.
• 10

  In a large skilled over medium heat sauté onions for about 5 minutes, stirring often.
• 11

  Add sliced mushrooms, sauté for another 5 minutes, stirring often.
• 12

  Stir in thyme, remove from heat and set aside. Do not cover your onion/mushroom mixture-they will sweat to much if you do.
• 13

  In a medium bowl squeeze out your roasted garlic and mash well with 1/4 cup extra virgin olive oil. You want a paste that is still a little fluid so add EVOO until it's spreadable.
• 14

  Flour your counter well.
• 15

  At this point it's up to you. We like a thin crust so I roll my dough out onto the counter, punch it down, divide, and take 1/2 putting it into a oil lined freezer bag to use for another night. If you like a medium crust use the whole recipe.
• 16

  Roll dough into a large circle, making sure to run a spatula under it from time to time so it doesn't stick to the counter.
• 17

  Once you have your dough rolled out sprinkle pizza pan with cornmeal.
• 18

  To transfer dough to your pan I find it easiest to simply roll the dough over the rolling pin, then unroll over the pan.
• 19

  Tuck under any dough that's hanging over the rim of your pan.
• 20

  Evenly spread your roasted garlic and olive oil blend over top of your dough.
• 21

  Evenly spread your onion-mushroom mixture over the garlic spread.
• 22

  Layer on the cheese, starting with the smoked provolone, then the mozzarella.
• 23

  Bake for 15 minutes in your preheated oven. We like to broil ours for an additional 3 to 4 minutes so the top is nicely browned-up to you.
• 24

  Remove from oven-let stand for 5 minutes, cut and serve.
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