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

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources