How To Make Deep Pan Mushroom, Artichoke And Goat Cheese Pizza
Deep Pan Mushroom, Artichoke and Goat Cheese Pizza recipe. This Chicago-style pizza is a perfect vegetarian alternative to traditional meat pizzas and its taste is so unique that even the most dedicated meat eaters won't have reason to complain. We hope you love our Deep Pan Mushroom, Artichoke and Goat Cheese Pizza recipe.
Step 2: Make the dough
Start the dough by adding the flour into the bowl of the mixer. Follow with the water, yeast, corn meal, salt, sugar and the olive oil. Knead on a slow speed for about 6-8 minutes. When the dough all comes together and starts to cling to the hook, it is ready to remove.
Now place it onto a clean working surface and sprinkle with a little flour. To finish the dough, knead it using the heel of your hand, for 3-5 minutes, until it becomes shiny and elastic.
Then place into a bowl and cover with a tea towel. Allow to rise until it doubles in volume, which will take roughly one hour.
Step 3: Make the toppings
Next place the frying pan on a medium high heat. Pour in some oil, and then add the artichokes. Sear them briefly on one side for 1 minute. Then remove with your tongs and set aside on tray.
Pour in a little more oil to the pan. Add the mushrooms, season with salt and pepper and give them a toss. Add a little more oil, then place the cherry tomatoes. Add the rest of the oil and then the garlic, thyme, toss and remove from the heat.
Transfer it all onto a tray and allow it all to cool to room temperature.
Step 4: Preheat the oven
Set your oven to 250ºC (500ºF/ highest gas mark).
Step 5: Continue the dough
After the dough has risen, uncover it and sprinkle your hands with a little flour. Dust your work surface also with flour. Then using your knuckles, punch the air out of the dough for a few times. Remove it from the bowl and place it into the flour. Knead it into a ball and let it rest for 3-4 minutes.
Step 6: Finish the dough
When it has rested, sprinkle a little flour over your hands and the dough. Begin to shape the dough into a disk shape with your hands. Then flour the rolling pin and roll it out to roughly to the size of the pizza pan and stretch it by hand. Carefully expand it outwards shaping it around the edges. Then place it in the pizza tray and continue to work it into the size and mould of the tray, right to the edges. Cover it with a towel - this keeps it moist and stops a crust forming - and let it rise again for roughly 20 minutes.
Step 7: Build and bake
After the dough has risen, spread the grated mozzarella on the pizza, leaving enough space around the edge. Top with the artichoke, the mushrooms and the cherry tomatoes. Finish them with a few knobs of goat cheese on top. Now place the pizza in the oven and let it cook for about 12-15 minutes.
Step 8: Remove and serve
Remove the pizza when it is nice and golden brown. Serve immediately while the cheese and toppings are still bubbling hot. Pizza goes well with cold beer, red wine, and, of course, a lot of good conversation. Enjoy!
