Saturday, January 16, 2010

Gorgonzola, Mushroom and Carmelized Onion Pizza

I based the pizza sauce off of this recipe being that I had no canned tomatoes, I used some tomato sauce (16 ounces) instead and I threw in maybe a teaspoon of sugar and about 1/2 tsp. dried oregano.

I used my regular pizza dough that I always use when making a pizza

3 cups all purpose white flour OR 1 cup whole wheat flour and 2 cups AP white flour
1 Pkg. yeast either fast rise or regular
1 cup warm water (110 degrees or warm to touch)
1 tbsp. applesauce OR 1 tbsp. olive oil (I always use the oil, it works just as well with the applesauce though)
1 tsp. sugar OR 1 tbsp. corn syrup OR 1 tbsp. golden syrup
1 tsp. salt

Place water, salt, sweetener of choice and yeast in large bowl. It will proof in about 5 minutes.
Add oil.
Add 2 cups flour and mix.
Add the rest of the flour, mix and turn onto floured board, adding additional flour if necessary.
Knead 5-10 minutes.
Cover with bowl, let rise at least 30 minutes to one hour or until doubled in bulk. It will hold an indention of your thumb if doubled in bulk.
Punch dough down, and roll out in oiled pizza pan.
Cover for about 30 minutes with clean tea towel or you can skip this step however the crust will be very thin.

Cut up 2 medium onions into very thin slices. Saute in a pot over medium heat about 15-20 minutes in about 2 tbsp. oil until fragrant and slightly brown. Set aside.

Place tomato sauce (however much you like) on rolled out pizza that has risen covered, for 30 minutes. Top with 1 pkg. (or 2 cups) shredded mozzarella cheese (I used 2%), your caramelized onions, about 1/4-1/3 cup Gorgonzola cheese, and maybe 4 ounces sliced mushrooms. Bake at 425 degrees F for about 10-15 minutes until cheese is slightly brown and bubbly and bottom crust is golden brown. Enjoy. I think this is the best pizza I have ever had.

Pre-baked Pizza

 Baked Pizza, if you can wait 5-10 minutes it will cut better.