Garlic Confit and Mushroom Pizza
Some Cooking Essentials:
My Pizza Cookbook by Jim Lahey
Pizza Steel
Pizza Peel
Pizza Cutter
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Garlic Confit & Mushroom Pizza
Ingredients
- Whole milk ricotta
- 16 oz Fontina cheese, shredded
- 8 oz fresh mozzarella
- 16 oz Mushrooms, sliced I used cremini but whatever kind of mushrooms you're into is good
- 2 heads of garlic, peeled
- 1/2 cup or more of olive oil
- 2-3 sprigs of thyme
Instructions
- Sprinkle a clean surface with a generous amount of flour. This will prevent the dough from sticking. Take one pizza dough ball and place it on the floured surface.
- Using your fingers, gently press the dough from the center outward, gradually stretching it into a circle. Lift the dough occasionally to ensure it’s not sticking, adding more flour to the surface as needed.
- Continue stretching the dough until it reaches your desired thickness and size, typically about 10-12 inches in diameter.
- Mix a small amount of flour with cornmeal. This combination helps the pizza slide off the peel easily. Sprinkle this mixture evenly over the pizza peel. Carefully place the stretched pizza dough onto the prepared pizza peel. Give the peel a little shake to make sure the dough moves freely.
- Evenly spread the shredded Fontina cheese over the surface of the dough, leaving a small border for the crust. Distribute the sliced mushrooms over the cheese. Add the garlic confit, ensuring it’s spread out evenly. Place dollops of whole milk ricotta cheese across the pizza. Sprinkle a pinch of salt and freshly ground black pepper over the toppings.
- Preheat your grill with a pizza steel or pizza stone on the grates until it reaches a high temperature (about 500°F or higher).
- Carefully slide the pizza off the peel and onto the preheated pizza steel or stone.
- Close the grill lid and cook for about 5-7 minutes, or until the crust is golden and the cheese is bubbly and melted.
- Preheat your oven with a pizza steel or pizza stone inside to 500°F (or the highest setting).
- Carefully slide the pizza off the peel and onto the preheated pizza steel or stone.
- Bake for about 10-12 minutes, or until the crust is golden and the cheese is bubbly and melted.
- Preheat oven to 250°
- In a small 8-12 oz oven-proof container, add your garlic cloves and thyme. Cover in olive oil and bake with a lid for 1-1.5 hours until the garlic cloves are tender and golden. Let cool and then use immediately or store in an airtight container for up to two weeks in the refrigerator.
No Knead Pizza Dough Recipe by Jim Lahey
Ingredients:
Makes 2-3 pizzas depending on how much you stretch the dough out
3 cups all-purpose flour
1/4 teaspoon active dry yeast
2 teaspoons salt
1 ⅓ cups cool water
Instructions:
In a medium bowl, blend the flour, yeast, and salt. Add the water and, with a wooden spoon and/or your hands, mix thoroughly. Dough will be sticky. If it's too dry, add another tablespoon of water and continuing mixing. Do this until the dough is sticky to the touch.
Cover the bowl with plastic wrap or a kitchen towel and allow it to rise at room temperature (about 72°) in a draft-free spot for 18-24 hours or until it has more than doubled.
Flour a work surface and scrape out the dough. Divide it into 2-3 equal parts depending on how big you would like your pizza to be and shape them. For each pizza ball, start with the one side of the dough and pull it toward the center, then do the same with the opposite, then the top, then the bottom. Shape each portion into a round and turn seam side down. The mounds should not be sticky; if they are, dust with more flour & cover with plastic wrap and/or towels for another 2-3 hours.
Preheat Grill/oven with pizza stone/peel inside to 500°F for about 30 minutes prior to cooking pizza.
Cook pizzas until crust is bubbly and cheese is melted. 8-12 minutes *Time will vary*
