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
aquaponics produce

We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center. The large tanks are stocked with tilapia that live in the water and fertilize lettuce growing in the recirculating water under grow lights. We then harvest the lettuce and use it in our operations. The unit is set up in the dining room where customers can see the science in action, learn about the process and enjoy the fresh lettuce that was just picked.

Ideas and Innovation
fridge system

We installed a remote refrigeration system as part of our cafeteria renovation. The main part of the system is located on the roof and controls all our refrigerated equipment, including the walk-in freezer and coolers, beverage refrigerator, etc. The system allows us to identify problems faster, and the elimination of individual condenser units cuts down on A/C bills as well as noise.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources