Garlic & Fennel Mushroom Pizza - Plan to Eat

Name: Garlic & Fennel Mushroom Pizza - Plan to Eat
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change 1round homemade 72 Hour Pizza Dough or store bought2tablespoonsolive oil divided1shallot thinly sliced1bulbfennel thinly sliced1⁄2cupcrimini mushrooms slicedsalt to taste2clovesgarlic minced1tablespoonchicken stock or white wine1⁄2teaspoondried oregano 1cupmozzarella cheese shredded1teaspoonsemolina flour red pepper flakes to taste1large handfulfresh spinach Save; 1round homemade 72 Hour Pizza Dough or store bought2tablespoonsolive oil divided1shallot thinly sliced1bulbfennel thinly sliced1⁄2cupcrimini mushrooms slicedsalt to taste2clovesgarlic minced1tablespoonchicken stock or white wine1⁄2teaspoondried oregano 1cupmozzarella cheese shredded1teaspoonsemolina flour red pepper flakes to taste1large handfulfresh spinach

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Prep Time: 10

Cook Time: 5

Total: 15

Garlic & Fennel Mushroom Pizza - Plan to Eat

Ingredients

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Ingredients Original Ingredients = Serves 4 Scaled Ingredients = Serves 4 Display units in Metric Serves Change 1round homemade 72 Hour Pizza Dough or store bought2tablespoonsolive oil divided1shallot thinly sliced1bulbfennel thinly sliced1⁄2cupcrimini mushrooms slicedsalt to taste2clovesgarlic minced1tablespoonchicken stock or white wine1⁄2teaspoondried oregano 1cupmozzarella cheese shredded1teaspoonsemolina flour red pepper flakes to taste1large handfulfresh spinach Save1round homemade 72 Hour Pizza Dough or store bought2tablespoonsolive oil divided1shallot thinly sliced1bulbfennel thinly sliced1⁄2cupcrimini mushrooms slicedsalt to taste2clovesgarlic minced1tablespoonchicken stock or white wine1⁄2teaspoondried oregano 1cupmozzarella cheese shredded1teaspoonsemolina flour red pepper flakes to taste1large handfulfresh spinach

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Instructions

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Remove pizza dough from the fridge and allow to rest at room temperature for an hour. Meanwhile, place your Baking Steel or pizza stone on the top rack of your oven and preheat oven to 500° (or as hot as it will go) for an hour.Heat a large pan over medium/high heat. Add one tablespoon of olive oil, shallot and fennel. Add a pinch of salt and cook for 7-10 minutes until fennel is soft.Add mushrooms and cook for another 3 minutes. Add garlic and cook for 30-60 seconds. Add the stock and scrape up any bits from the pan with a wooden spoon. Cook for another minute or two until liquid is gone. Remove from heat and set aside.Once the dough at room temperature, turn your oven up to broil. Cover a pizza peel with a light dusting of semolina flour. Stretch out your pizza dough into a 12" round and place on top of the semolina sprinkled peel.Brush the dough with 1 tablespoon oil and sprinkle evenly with oregano.Sprinkle cheese over dough and add the fennel mushroom mixture.To launch your pizza into the oven, open the door & touch the peel down at the back of the Baking Steel. Give your peel a slight jimmy (be gentle). Shuffle the peel out slowly as the pie settles onto your Baking Steel.Bake for about 90 seconds, then open the oven and rotate the pizza. Close oven and broil for 30 seconds or until you are happy with the coloring up top. Switch oven back to convection bake, sprinkle on the spinach and cook for about 1-2 more minutes.Carefully remove from the oven and brush the crust with olive oil. Top with red pepper flakes and enjoy!