Looking for a little Wednesday inspiration? How about a portobello mushroom and caramelized onion, thin-crust? The meatiness of the roasted mushrooms, the sweetness of the golden onions and the salty-ness of the provolone cheese makes for one delicious combination!
This pizza recipe uses portobellos that are cooked twice. The Baking Steel cooks pizza's so fast, that sometimes you need to give your toppings a head start. Portobellos are a great example. I like them a little tender, so cooking them twice is a good idea.
1 pizza dough, I used 150 grams of our 72 hour recipe
2 oz. tomato sauce
1 large portobella mushroom, sliced thin
1 small handful caramelized onions
6 slices provolone cheese
1 ounce of fresh mozzarella, small chunks
1. Preheat your oven at 500F with your Baking Steel on the top rack, if you have a second, place on the bottom rack.
2. The mushrooms, slice thin and coat with olive oil and salt. Place them on a sheet tray and cook for 5 minutes, turning once. Remove. Switch oven to broil.
3. Stretch or roll out your dough into a 12 inch round, the dough will be 1/4 inch thick. Place on lightly dusted pizza peel.
4. Generously top the pizza with tomato sauce, get close to the rim without dumping any on the peel. Next add your provolone, cover the entire top. Continue by adding portobella mushrooms and onions.
5. Switch oven back to bake or convection bake. We are using a Ken Forkish hack. Basically getting the Baking Steel extremely hot.
6. Launch and bake for 3-4 minutes, carefully remove and add small chunks of mozzarella. Place pizza on bottom Baking Steel and cook for 90 seconds.
7. Remove top with chopped parsley, slice and serve.