Rustic Pizza Recipe

5 from 6 votes

If I want something with bold flavors that looks like it belongs in an artisanal restaurant, I make this rustic pizza with garlic and mushrooms. I layer my whole wheat crust with caramelized onion, sauteed mushrooms, and melty mozzarella. It is hard to believe that this stunning dish comes together in just 25 minutes.

Prep Time15

Cook Time10

Total Time25

Course: Appetizer, Main Course, mains

Cuisine: American, Italian

Diet: Vegetarian

Servings: servings

Calories: 350kcal

Author: Anjali Shah

Equipment

Ingredients

Dough Ingredients

2 cups whole wheat flour
2 tsp baking powder
¾ tsp salt
¾ cup water
1 tbsp olive oil

Toppings

1 tbsp olive oil
1 red onion thinly sliced
1½ cup button mushrooms sliced
3 cloves garlic crushed
½ cup parmesan cheese grated
½ cup mozzarella cheese shredded
fresh thyme

Instructions

Preheat the oven to 390 degrees F / 200 C.
Mix dry ingredients in a bowl, whisk until well combined.
Add the olive oil and water to the flour mixture, mix to form a dough.
Turn dough out onto a lightly floured work surface and knead for 2-3 minutes until dough is smooth.
Allow dough to rest for 10 minutes.
While the dough is resting, prepare the topping by heating the oil and sautéing the sliced onion until caramelized.
Add the sliced mushrooms and garlic, continue to cook until soft and fragrant.
Remove from heat and set aside. Drain any excess liquid before using.
Cut the dough in half to make two 8 inch round pizzas.
Roll each portion of dough to approx. ½ inch thickness in between 2 sheets of parchment paper. Remove the top sheet of paper.
In a small bowl mix both cheeses together.
Place dough onto pizza pans and divide the topping between each pizza base.
Sprinkle each pizza with fresh thyme and cheese.
Bake for 10-15 mins or until cooked through.
Cut each pizza into 8 pieces. Serve topped with a sprinkle of fresh thyme.

Video

https://youtu.be/6jXiYVDKDvQ

Rustic Mushroom And Garlic Pizza (https://youtu.be/6jXiYVDKDvQ)

Notes

My #1 Secret Tip for this rustic pizza with garlic and mushrooms recipe is to always cook the mushrooms before they go anywhere near the pizza. Button mushrooms hold a lot of moisture, and adding them to the pizza uncooked leads to a soggy base and slimy mushrooms. I saute the mushrooms until all the liquid has evaporated and the edges become golden.
Do not over-knead: I knead the dough just until it comes together into a smooth ball and stops sticking to the surface. Over-kneading leads to overdeveloped gluten strands, which results in a tough, chewy crust.
Let the dough rest: Always give the dough the full 10 minutes' rest before rolling out. This gives the gluten a chance to relax, making it easier to roll out without the dough springing back.
Use a preheated tray or stone: If I want an even crispier base, I preheat a pizza stone or baking sheet before placing my rolled-out dough on top. The instant contact with the hot surface causes the bottom to crisp up immediately.
Slice mushrooms thinly: I slice my mushrooms in a thin and uniform manner. This allows them to cook at the same rate.
Drain the mixture: After cooking the onions, mushrooms, and garlic, I tip the mixture into a fine mesh strainer for a minute, allowing any excess liquid to drain.

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