Preheat your oven to 425 degrees–if you have a convection feature, by all means use it for this. Spray your cookie sheet or pizza pan with cooking spray to coat, then dust with some fine cornmeal. I use a large cookie sheet because I like a very thin crust, and I don’t have strong feelings about round pizzas.
Use your hands to press out the pizza dough into the size and thickness that you prefer, then spread on the onions and mushrooms. Sprinkle the whole thing with a half cup of good-quality grating cheese (I used Grana Padano). Note that I do not put any salt in my crust because you get a good balance from the cheese and the salt in the mushrooms.
Put the pizza in the preheated oven and bake for 12-15 minutes, or until the edges are golden and the toppings are getting a little brown. Remove, slice, and share if you are nice. It is an awfully fine pizza.
Here is the crust recipe:
Pizza Crust with Mushroom Essence
1 package Fleishman’s Pizza Crust Yeast
1 cup of the strained mushroom soaking water
2 teaspoons sugar
2 tablespoons olive oil
1/2 cup fine corn meal
2 cup all-purpose flour
In a medium mixing bowl, stir together the yeast, soaking water, sugar, and olive oil. Mix in the corn meal and flour until you have a soft, somewhat sticky dough. With the pizza yeast this does not need to pre-rise before use. If you use regular yeast you should let the dough rise for 20 minutes before pressing it out and baking.
Thanks for reading,