White Pizza with Sautéed Mushrooms, Goat Cheese & Spinach

Menu Part: 
Appetizer
Cuisine Type: 
Italian
Serves: 
26

A crispy thin crust is the base for this white pizza. Mushrooms and goat cheese add great flavor, and spinach leaves are added when the pizza comes out of the oven.

Ingredients

Pizza Dough:
6 1⁄2 lb. high gluten flour
3 oz. salt
7 cups warm water
9 oz. fresh yeast
1 1⁄2 cups extra virgin olive oil

Sautéed Mushrooms:
3 lb. white mushrooms
1 1⁄2 lb. shiitake mushrooms
1 1⁄2 lb. oyster mushrooms
1 bunch thyme
1 bunch oregano
1⁄2 bunch sage
1 cup olive oil
Salt & pepper, to taste

Assembly:
Flour
Prepared dough
2 cups extra virgin olive oil
Sautéed mushrooms
4 lb. goat cheese
Baby spinach, one case, cleaned, stemmed, and dried
 

Steps

1. Mix flour and salt. Dissolve yeast in water and let stand for 5 min. Using the dough hook on low speed, slowly add the yeast mixture until incorporated.

2. Add olive oil and continue to knead until formed. Increase speed and knead for 4 min. Return to low speed for a half min. more. Turn dough onto floured surface and cover with a damp towel. Let rise for 1 hr.

3. Divide dough into 6 1⁄2-oz. portions and form into balls. Place onto floured sheet pan and cover with damp towels. Put plastic bun covers over all and let rise overnight.

Sautéed Mushrooms:

1. Remove stems from mushrooms and save for dark stocks. Slice all mushrooms and mix together. Pick herbs off stems and chop finely.

2. Heat olive oil until hot and add half the mushrooms. Add half the herbs and salt and pepper, to taste. Cook until golden brown. Transfer to a large sheet pan and let cool. Repeat with remaining mushrooms and herbs.

Assembly:

1. Sprinkle some flour on a flat surface and roll out a dough ball to desired size. Place onto floured pizza board. Brush dough with oil. Place 1 1⁄2 cups mushrooms on pizza. Add 3 tbsp. goat cheese.

2. Place in preheated 450° F. convection  oven or wood burning pizza oven until starting to brown. Turn pizza 1⁄4 turn and continue to brown. Repeat 1⁄4 turns until pizza is crispy. When done, take from oven and lightly cover pizza with spinach. Cut into 8 pieces and serve.
 

 

More From FoodService Director

Ideas and Innovation
desserts plate

We’re knocking down a wall in our bar area, which will create a more inviting atmosphere and allow us to host a coffee and dessert bar in the space on off nights when the bar is closed.

Ideas and Innovation
soup sandwich

Aside from Black Friday shoppers, there may be no crowd of people more eager to get to their bounty than wedding guests headed for the passed appetizers. While they’re surely thrilled for the bride and groom, that feeling comes second to the thrill of landing that first shrimp skewer—especially after a long ceremony. Same goes for work-related cocktail parties. Caught up in an awkward conversation? Oh look, it’s the mini-grilled cheese guy!

This month, FoodService Director takes a deep dive into catering, from the latest and greatest in menus to starting a new program at your...

Ideas and Innovation
shrimp lemon

In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.

First, use kitchen shears to split the back of the shrimp. Then, before removing the vein, run the shrimp under cold water, which will loosen the vein. This cuts down on cleaning time, and prevents cooks from having to soak and rinse the shrimp afterward.

Industry News & Opinion
nacufs award

Ohio University Director of Culinary Services Rich Neumann was on Wednesday evening awarded NACUFS’ 49th annual Theodore W. Minah Distinguished Service Award, the association’s highest honor.

Neumann’s foodservice career began as an undergraduate at University of Wisconsin at Stevens Point. After his first day as a student cook, he says, his production manager wanted to fire him because he was striving for perfection, not—as she put it—“now and fast.” But he kept with it, eventually moving up to student manager. “If I had quit, I would not be here today,” he says.

During...

FSD Resources