Description
Sun-dried Tomato Mushroom Pizza is basically everything and anything you’d want in a pizza. Loaded with sun-dried tomatoes, baby portobello mushrooms, fresh mozzarella and topped off with arugula salad and balsamic glaze.
Ingredients
Scale
PIZZA CRUST (2 x 14” pizzas)
2 cups white whole wheat flour
2 1/4 tsp active dry yeast
2 tbsp extra virgin olive oil
1 cup very warm but not hot water
1 1/2 tbsp raw sugar
1 tsp pink himalayan salt
TOPPINGS
3 tbsp oil from sun-dried tomatoes, divided
1/2 cup sun-dried tomatoes, chopped
1 cup baby portobello mushrooms, sliced
fresh mozzarella
handful of arugula
pinch of chili flakes
BALSAMIC GLAZE
1/3 cup balsamic vinegar
1 tsp coconut sugar
Instructions
- For the dough, in a regular mixing bowl or the bowl of stand mixer fitted with a hook attachment, combine the yeast, 1/2 cup warm water and sugar. Stir it around and let sit for 5 minutes or until the yeast is foamy and dissolved.
- Turn on the mixer on low and add oil, pink salt and whole wheat flour. Slowly add the rest of warm water. You may add a little more or less water. If the dough doesn’t stick together, add more water. If it’s too wet add a little more flour. I was fine adding a cup of water to 2 cups of flour. Once dough starts to form, increase speed to medium. Mix for 3-5 minutes, until dough is well combined.
- Remove the dough from the mixer and place on a floured surface. Knead a few times to form a ball. Place in a lightly greased bowl, cover and let it sit in a warm place for minimum of 45 minutes to 1 hour. I like to lightly heat up an oven, turn it off and place the bowl inside.
- In the meantime, heat up a pan, add sliced baby portobello mushrooms along with 1/2 tsp of pink salt. Sauté for 5-6 minutes until softened and browned.
- Once the pizza dough has risen, transfer it to a lightly floured surface, cut in half and roll half of the dough (cover up well another half and refrigerate up to 2 weeks). Place on a pizza pan, brush with 2 tbsp of sun-dried tomato oil, top with chopped sun-dried tomatoes, mushrooms and fresh mozzarella. Bake for 13-15 minutes until crust is golden brown.
- Meanwhile, mix balsamic vinegar with sugar in a small saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 13-15 minutes.
- Toss arugula with remaining tablespoon of sun-dried tomato olive oil, pinch of chili flakes and top off the pizza once ready. Drizzle with balsamic glaze.
- Prep Time: 1 Hour
- Cook Time: 20 minutes