April 28th, 2008 @ 2:20 pm
Portobella Pizza
So we had a fun cooking weekend, that started out on Saturday with a trip to the Pittsford Wegmans. We were looking for garlic greens and young garlic like they used on Iron Chef America: Battle Garlic.
We went to Borders on the way, to look for a MXPX cd, as well as some other book for Kevin. We ended up getting coffee and browsing the discount bins for a while. There were a ton of cookbooks, like “5 ingredient grilling” and “4 ingredient cooking” and “slow cooking,” etc. I ended up buying a Thai cookbook, an Asian cookbook and a Stir-Fry cookbook. They were 2.99 each, and had lots of good tips as well as pictures. I wanted an Indian cookbook, but the only ones I could find were the retail ones, and I don’t really wanna spend 20-30$ on a cookbook when I could get it online. 3 bucks? sure; 20? not so much.
Anyway, we went to Wegmans and looked for garlic greens but we came up empty handed. We did get a portobello mushroom for a pizza as well as some random other stuff like textured soy protein textured like breakfast sausage.
Saturday night we made a pizza, modifying the recipe once more
- 2 cups white whole wheat flour
- some yeast, probably 1 tbs tsp
- some salt, 1 tsp
- 1 3/4 cup warm water
oops messed that up
Mix the dry, then add the wet. Mix with the mixing blade, then switch to the dough hook. Let it knead for like 15 minutes.
Form into a ball, cover and let rise 20 minutes
Preheat oven and stone to 400 degrees for 30 minutes
While you are at it, slice the portobello, salt pepper and oil the slices and put them on the stone on some foil.
Make the pizza on a cutting board, making sure there is enough flour so that the dough slides around
Sauce lightly, cheese, we normally do 1/2 lb of fresh shredded part skim block mozzarella. Top with the portobello slices and cover with some more of the cheese so they don’t over dry out.
slide onto the hot stone and bake for 8-10 minutes @ 450. We overdid it a bit and the crust was well done, but at least you could hold the slice up by itself.
Don’t leave the pizza on the stone when you take it out of the oven or it will continue to cook. The stone stayed hot for quite a bit.
