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

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

FSD Resources