Main Dish
Mushroom and Smoked Mozzarella Pizza
Kendall-Jackson Wine Estate & Gardens
5007 Fulton Road
Fulton, CA 95439
kj.com
- RECIPE YEAR: 2013
- RECIPE BY: Kendall-Jackson Culinary Team
- YIELD: Serves 4
- PAIRS WELL WITH: Kendall-Jackson Grand Reserve Cabernet Sauvignon
The combination of mushrooms and smoked mozzarella is wonderful paired with our rich and earthy Cabernet Sauvignon. We like to use Cabernet in our house-made pizza sauce, to further bridge the flavors of the dish to the wine, but you can use your own favorite sauce for this dish.
Ingredients:
- 2 cups lukewarm water (not hot), plus 2 tablespoons
- 1 package Fleischmann's active dry yeast
- 1/8 teaspoon sugar
- 1 tablespoon olive oil, plus more for the bowl and pan
- 1/4 cup semolina flour, plus 1 tablespoon
- 1/4 cup wheat flour
- 4 cups unbleached bread flour
- 1 1/2 teaspoons kosher salt
- 2 cups pizza sauce
- 2 pounds smoked mozzarella cheese, cut into 1/4-inch-thick rounds
- 1 pound mushrooms, sliced
Directions:
To prepare the dough, in the bowl of an electric mixer fitted with the dough hook, combine 1 cup plus 1 tablespoon of the lukewarm water, the yeast, sugar and 1 tablespoon olive oil. Mix for a few seconds and then let the dough stand for 5 minutes. Place the semolina, wheat and bread flours in the bowl, on top of the water, and mix them, adding in the remaining 1 cup plus 1 tablespoon lukewarm water and the salt. Knead the dough on the first speed until a rough dough begins to form, about 3 minutes. Transfer the dough to a floured work surface and knead it for 1 to 2 minutes with your hands, being careful not to add too much flour; the dough will be sticky and wet, and this is good. Lightly oil the inside of a large bowl and place the dough inside. Cover the bowl loosely with plastic wrap and let the dough rise in a draft-free spot at room temperature until doubled in size, about 1 hour. Transfer the dough to a lightly floured work surface and divide it into 4 equal pieces. Form each piece into a ball, being careful not to deflate the dough. Cover the dough loosely with plastic wrap and let rest on the work surface for 20 minutes. Preheat the oven to 500°F. Generously drizzle the center of a baking sheet with 1 tablespoon olive oil. Place a dough ball on the oil and begin to work the dough into a flat circle from the inside out. When the pizza dough is about half the final size, flip it over and work the dough until it forms a 10- to 12-inch round. Top the dough with 1/2 cup of the pizza sauce, spreading it in a thin layer and leaving a 1/2-inch border. Top the sauce with one-fourth each of the cheese and mushrooms. Repeat the process with the remaining dough and toppings. Bake each pizza until the dough is browned and the cheese is melted, about 12 minutes, rotating the pan halfway through baking.
