Dough, Re, Mi

za-zing!

Who says you can’t have pizza during the week? Not me.

There’s always the pizzeria chain restaurant. But that takes actual effort, with the driving and whatnot. Then there’s the local pizza place. Or a frozen one. (Or this abomination.) But you know what? It’s just as easy to make your own. With your own assortment of toppings. Really.

Caramelized shallots. Sautéed mushrooms. Goat cheese with herbs. A few eggs perhaps. Why not?

Make the pizza dough, too? You bet.

Have you ever smelled fresh dough? It’s so yeasty and delicious. That’s a smell they should turn into a candle.

To celebrate this homemade pizza of mine, I invited some friends over for a mini weeknight pizza party. Because really, what’s the point of making an entire pizza if you’re not going to share?

Oh — this post is extra special because it features photos taken by my friend Scott. Stuff always looks better when you have a legit photographer taking the photos. (You can see more of Scott’s awesome work here.)

Shallot, Mushroom, Goat Cheese & Egg Pizza
For the pizza dough:
– 1 package of active dry yeast
– 1 teaspoon of sugar
– 1 cup of warm water
– 1 tablespoon of salt
– 2 tablespoons of olive oil
– 3 cups + more of flour

For the garlic-infused olive oil:
– 2 cloves of garlic
– ½ cup of olive oil

For the pizza:
– 1 ball of homemade pizza dough
– 2 eggs
– 2 large shallots, sliced
– 8 oz of sliced white mushrooms
– 6 oz of goat cheese with herbs
– 1 to 2 tablespoons of white wine
– Garlic olive oil
– Butter
– Salt and pepper

For this pizza, I made the dough the night before. You can actually let it rise in the fridge, which is pretty cool. I basically followed the directions on the package of active dry yeast with some slight variations.

Put the yeast into a large bowl with 1 cup of warm water. Add the sugar and let it stand for 5 to 10 minutes. The yeast should come alive and start bubbling.

Then add the sugar and olive oil to the yeast. Stir in the flour a little at a time using a heavy wooden spoon. If it gets too hard to stir with a spoon, use your hands. When fully mixed, knead the dough with your hands. Or, if you’re like me, give it a few punches. The dough should spring right back.

play dough

If you’re going to use the dough the next day, form it into a ball and place it in a clean bowl that has been lined with wax paper and some flour. Cover with plastic wrap and place in the fridge. It should double in size overnight. (Let stand at room temperature for 15 minutes before rolling it out.) If you’re going to use the dough right away, let it rise in a warm place until it doubles in size, about an hour.

At any time before making the pizza you can infuse the oil. In a small saucepan, bring the oil and garlic to a boil, and then turn the heat to low and cook for 5 minutes. The garlic will lightly brown. Set aside.

When you’re ready to make the pizza, heat your oven to 425°.

caramelized shallots

Heat some garlic oil over low heat and add the shallots. Season with a little salt and let them cook for about 15 minutes. Just when you think they’re done, add the white wine. Continue cooking another minute or so until the wine is full absorbed.

At the same time, sauté the mushrooms in garlic oil and butter in another pan. Season with pepper and cook until brown. Set both cooked veggies aside.

roll it out

Roll the ball of dough onto a floured surface. Since I was using a rectangular baking pan, I used my hands to stretch it into that shape.

Lightly grease the pan with some oil and carefully place the dough on it. Use a fork to prick some holes in the dough; this will help it from puffing up while it cooks. Brush some of the garlic oil over the dough.

Crumble the goat cheese and sprinkle it over the dough. Then top with the shallots and mushrooms. I added some extra goat cheese to fill in the holes.

oil the crust

Bake for about 10 to 12 minutes, or until the crust has just started to brown. Slide the baking pan out of the oven and add the two eggs to the pizza. Let it bake for another 5 minutes, or until the egg whites have set and the yolk turns soft yellow. Remove from the oven, cut into pieces and eat.

pizza time

The pizza was great. The shallots had a rich wine flavor, but weren’t over-powering. The goat cheese was so creamy and herby. And the egg. It added a nice touch, especially when you got a bite of runny yolk. As my friend Wendy said, “It all works.” It really does.

Not bad for a weeknight.

have a slice

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4 Comments on “Dough, Re, Mi”

  1. Egg does add such a nice touch to this! I love the caramelized shallots too. Great looking pizza.

  2. Caroline says:

    I say you can have pizza every day of the week! There shouldn’t be a limit. Love how you made a square pizza, instead of circular. And of course, the eggs are a wonderful touch. Great job to Scott on taking the photos! Hope you have a great weekend.

    • egg me on says:

      I probably should get a decent round pan or a pizza stone, but for the time being my trusty rectangle pan works pretty well. Thanks Caroline — you have a great weekend too!


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