It has been a beautiful Sunday.
After too many weekends spent at work, I find myself returning to the routine of the Sundays that I love. Late mornings, the newspaper, coffee, catching up with my mother, time with my cookbooks and most importantly, food.
Today was an especially beautiful Sunday thanks to the sunny skies and the incredible dinner we enjoyed at Oyster Boy for a belated celebration of my mother’s birthday.
But what made it most beautiful was the pizza. I was supposed to make this pizza for an article for Paper Palate covering the March issue of Bon AppÃ©tit magazine. I’m behind with my Paper Palate writing (my apologies to Andrew), but I’ll catch up. In the meantime, if you can still find the March issue of Bon AppÃ©tit than do pick it up as it’s a good one.
Of particular interest is the basic pizza dough recipe from Giada De Laurentiis. We have a family pizza dough recipe that is our standard, however, I’m always game to try a new one. Giada’s recipe is very easy and quick to make. I mixed it all by hand but you can use a food processor as the original recipe indicates. Also, there’s only one hour of rising time required before you shape your pizza and bake it. That means you could come home from work, start your pizza and serve it with dinner an hour and a half later. Not bad.
I tried the three-cheese pizza recipe also included in the issue and judging by how quickly it went, it’s a good one.
Enjoy what’s left of Sunday and have a wonderful week!
Three-Cheese and Mushroom Pizza
Adapted from the March 2007 issue of Bon AppÃ©tit magazine.
Note: Here’s the original pizza dough recipe and the recipe for the Three-Cheese Pizza with Pancetta and Mushroom Pizza. I omitted the pancetta and made my own marinara sauce.
- 1 batch of pizza dough
- 3 tbsp. olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 tsp red pepper flakes
- 1-1/2 cups tomato puree
- salt and pepper to taste
- 1 cup fontina cheese, grated
- 1 cup mozzarella, grated
- 1/2 cup parmigiano reggiano, grated
- 1/2 cup mushrooms, thinly sliced
- handful of basil leaves, torn
- In a saucepan, heat the olive oil and add the onions, garlic and red pepper flakes.
- Saute over medium heat until the onions and garlic soften, about 5 minutes.
- Add the tomato puree and bring to a boil. Season with salt and pepper.
- Simmer the sauce until it has thickened slightly, about 5 minutes.
- Remove the sauce from the heat and let cool for about 10 minutes.
- While the sauce is cooling, preheat your oven to 475 degrees F.
- Divide the pizza dough into two and shape each half into a rectangle that’s roughly about 13 x 8 inches. The dough will be very thin. Transfer the dough to two baking sheets lined with parchment paper.
- Divide the sauce between the two pizzas spreading it evenly but leaving a border of about an inch all the way around.
- Sprinkle the fontina, mozzarella and parmigiano reggiano evenly over the two pizzas.
- Sprinkle the mushrooms evenly over the cheese.
- Divide the torn basil and sprinkle evenly over the two pizzas.
- Bake the pizzas for about 20 minutes, or until they are golden brown and the cheese has melted and is very bubbly.
- Remove from the oven and let the pizzas cool for a minute or two before slicing and serving.