V & B Mushroom, Pineapple, Prosciutto Pizza

V & B Yummy Mushroom, Pineapple, Prosciutto Pizza

Ingredients

Tomato Sauce for pizza

-          28 oz can diced organic tomatoes (or San Marzano whole canned)

-          1 small carrot – fine dice

-          1 small onion – fine dice

-          4 cloves garlic – finely chopped

-          2 medium fresh tomatoes – diced

-          Fresh Thyme – stripped from about three sprigs

-          Oregano – Dried about 2 tsp or to taste

-          1 tsp red chili flakes (or to taste)

-          1 to 2 tbsp Tomato paste

-          Salt and pepper to taste

Direction

-          Saute carrot and onion in olive oil and butter until tender

-          Add garlic toward end

-          Add thyme, oregano, salt, pepper

-          Add canned and fresh tomatoes and bring to slow boil

-          Add tomato paste  

-          Add red chili flakes

-          Simmer for 20 to 30 minutes – stirring regularly and tasting to see if it is balanced

-          Let sit and cool while making pizza dough

-          After cooled blend in thermomix or with other device  

Dough

-          – 30 g extra virgin olive oil, and a little to grease

-          -220 g of water

-          -1 tsp powdered sugar or 1 tsp. 1/2 teaspoon malt powder (optional)

-          - 2 teaspoons instant yeast

-          -400 g pizza/wheat flour

-          -1 teaspoon of salt

Direction    

o   make dough according to thermo mix instructions; or make by hand

o   After dough made put it in a lightly oiled bowl (covered with cling wrap) for I hour in a warmish spot to rise to twice its size

Pizza topping

Ingredients and mushroom prep

-          Fresh Shitake mushrooms (as young and tender as possible) – 2 packages  

Mushroom Prep – de-stem mushrooms, chop in larger strips – 1/4 to 1/3 inch; saute gently in butter; add salt and generous amount of pepper; add 3 – 4 cloves minced garlic; add 1/3 cup red wine; cook until tender (3 to 5 minutes), Drain mushrooms on paper towel to get rid of excess moisture.

-          8 oz Mozzarella – roughly ground in thermomix or by grater

-          2 oz parmesan - finely ground in thermomix or by grater

-          100 to 200 grams thinly sliced prosciutto

-          1.5 cups pineapple or enough to cover pizza as you desire

-          Fresh basil – chopped or whole if small

Heat pizza stone in oven to 450 – 475 degrees

Assembly of pizza

-          Spread dough into a 16 or 17 by 11 inch pizza pan

-          Layer enough tomato sauce to cover dough as you desire – save remainder for other use

-          Layer mozzarella

-          Layer mushrooms

-          Layer pineapple

-          Layer prosciutto

-          Sprinkle on parmesan

-          Sprinkle on basil

Cook pizza

-          Put pan in oven on top of pizza stone; cook for 20 minutes

-          Let sit for five minutes

-          Cut into 12 pieces and serve

-          Eat and enjoy