Deep-Dish Mushroom and Onion Pizza
Deep-Dish Mushroom & Onion Pizza: Before you sigh and walk away from this gorgeous pizza, know that it’s lightened up. Which means you can have a guilt-free slice.From Cooking Light Magazine, September 2014
Ingredients
- 1¼ teaspoons dry yeast
- ½ teaspoon sugar
- ¾ cup warm water (110°)
- 3 tablespoons olive oil
- 9 ounces all-purpose flour, divided (about 2 cups)
- ¼ cup semolina flour
- ⅜ teaspoon salt
- Cooking spray
- 1 tablespoon olive oil
- 1½ cups thinly vertically sliced onion
- 1 tablespoon minced garlic
- ½ teaspoon dried oregano
- ¼ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper
- 1 (8-ounce) package sliced mushrooms
- ¾ cup lower-sodium marinara sauce
- 1 bay leaf
- 1 tablespoon olive oil
- 1 ounce Parmesan cheese, grated (about ¼ cup)
- 5 ounces part-skim mozzarella cheese, shredded (about 1¼ cups)
Instructions
- Dissolve yeast and sugar in ¾ cup warm water in the bowl of a stand mixer; let stand 5 minutes. Add 3 tablespoons oil. Weigh or lightly spoon 7.9 ounces (about 1¾ cups) all-purpose flour into dry measuring cups; level with a knife.
- Add 7.9 ounces flour, semolina, and ⅜ teaspoon salt to yeast mixture; mix at medium-low speed with a dough hook until smooth (about 4 minutes).
- Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes), gradually adding remaining ¼ cup all-purpose flour.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1½ hours or until doubled in size.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add onion; cook 3 minutes or just until tender. Stir in garlic; cook 30 seconds, stirring constantly. Add oregano, ⅛ teaspoon salt, pepper, and mushrooms. Cook 6 minutes or until mushrooms release their moisture.
- Combine remaining ⅛ teaspoon salt, marinara, and bay leaf in a saucepan. Bring to a boil; reduce heat, and simmer 5 minutes. Discard bay leaf.
- Preheat oven to 425°. Place oven rack in bottom third of oven.
- Coat bottom and sides of a 10-inch springform pan with 1 tablespoon oil. Punch dough down; turn dough out onto a lightly floured surface. Gently press dough into a 13-inch circle.
- Carefully lift dough and place in prepared pan. Press dough into bottom and halfway up sides of pan. Sprinkle Parmesan evenly over dough. Top with mushroom mixture.
- Spread marinara mixture over mushroom mixture. Sprinkle with mozzarella. Bake at 425° for 28 minutes or until crust and cheese are browned. Let stand 5 minutes. Cut into 6 wedges.
