Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Portabella Mushroom and Red Pepper Pizza

Portabella Mushroom and Red Pepper Pizza

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 25 minutes

Ingredients: Add ingredients to List

Portabella Mushroom and Red Pepper Pizza
1 each Dry active yeast, package
1/4 cup Warm water
3 cups all-purpose flour
2 teaspoon Kosher salt
2 tablespoon Olive oil
1 cup Water
3 piece(s) portabella mushroom cap
1 each Fresh garlic cloves, minced
1/2 teaspoon Dried thyme
1/4 teaspoon Salt
1/4 teaspoon Black pepper, freshly ground
3/4 cup Pizza sauce
1 cup Fresh Parmesan cheese, grated
1 Medium red bell pepper, cut into thin strips

directions:

1. In a small bowl, stir yeast into the 1/2 cup warm water (110-115 degrees F). Water should feel warm, but not too hot, against your wrist. Let stand for 5 minutes until foamy.
2. In a large bowl, combine flour and salt. Add yeast mixture, 1 1/2 tablespoons of the olive oil, and cool water. Mix with a wooden spoon until dough comes together. Flour your hands and knead ball on a lightly floured surface for about 5 minutes, until smooth and satiny. (If dough is rough and sticky, add a bit of flour; if dough is crumbly and not coming together, add additional water, 1 tablespoon at at time).
3. Alternately, mix dough in a standing mixer equipped with a dough hook, and knead with the mixer for 4 minutes. Dough may also be made with the dough cycle of a bread machine; follow manufacturer's instructions.
4. Let dough rest for a minute on work surface while you wipe bowl clean. Use remaining 1/2 tablespoon oil to grease bowl. Place dough in greased bowl, cover, and let rise until doubled in size, about 1 hour.
5. Place a little flour on your hands. Punch down dough and divide it in two. Roll each piece into a ball, and then stretch the top of the ball down around the sides to the bottom to make a tight outer skin. Pinch the bottom together. Stretch another layer down and around and pinch together. Cover dough balls with a damp towel and let rest 15 to 20 minutes. At this point, dough can be rolled out for a pizza or placed in a plastic bag and stored in the refrigerator for up to three days.
6. Preheat oven to 500 degrees F and place pizza stone, if using in oven; let heat for 30 minutes. Sprinkle pizza peel with cornmeal. Alternately, grease a cookie sheet or baking pan with olive oil.
7. Rinse mushrooms and pat dry. Cut each mushroom in half and cut each half into 1/4 inch slices. In large skillet, heat oil and saute mushrooms over medium high heat. After about 6 minutes, or when mushrooms are beginning to brown, add garlic and saute another few minutes. Stir in thyme, salt, and pepper. Set aside.
8. Stretch pizza dough into a 12 inch round. Place on prepared peel or baking pan. Spread pizza sauce on dough with the back of a spoon, leaving a 1/2 inch border. Top with shredded cheese. Scatter sauteed mushrooms and red pepper on top of cheese.
9. Slide pizza onto the stone or place pan in oven and bake 10 to 12 minutes, until edges of crust are golden and cheese has melted. Slice and serve immediately.
Source: Hannaford fresh Magazine, May - June 2007

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 each Dry active yeast, package  
1/4 cup Warm water  
3 cups all-purpose flour  
2 teaspoon Kosher salt  
2 tablespoon Olive oil  
1 cup Water  
3 piece(s) portabella mushroom cap  
1 each Fresh garlic cloves, minced  
1/2 teaspoon Dried thyme  
1/4 teaspoon Salt  
1/4 teaspoon Black pepper, freshly ground  
3/4 cup Pizza sauce  
1 cup Fresh Parmesan cheese, grated  
1 Medium red bell pepper, cut into thin strips  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 560 kcal (28%)
Calories from Fat 198 kcal (0%)
Total Fat 22 g (33%)
Saturated Fat 13 g (65%)
Cholesterol 24 mg (8%)
Sodium 1799 mg (74%)
Total Carbohydrates 86 g (28%)
Dietary Fiber 9 g (36%)
Protein 28 g (46%)
Vitamins
Vitamin A 542 IU (10%)
Vitamin C 10 mg (16%)
Minerals
Calcium 334 mg (6%)
Iron 15 mg (25%)
loading