Ingredients:
For the Pizza Dough:
1/2 cup warm water (about 110 degrees)
1 envelope (2 and 1/4 teaspoons) instant yeast
a pinch of sugar
1 and 1/4 cups water, at room temperature
2 Tablespoons olive oil
4 cups bread flour
1 and 1/2 teaspoons salt
For the Toppings:
1 Tablespoon unsalted butter
1 lb. portobello mushrooms, sliced
1/4 of a red onion, thinly sliced
1 cup pesto (homemade or store-bought)
8 ounces provolone cheese, shredded
1/2 cup grated Parmesan cheese
Directions:
TO Make the Pizza Dough:
Measure the warm water into a 2-cup liquid measuring cup.
Sprinkle in the yeast.
Add the pinch of Sugar.
Let stand until the yeast activates, about 5-10 minutes.
Add the room temperature water and oil.
Stir to combine.
Process the flour and salt in a large food processor, pulsing to combine.
Continue pulsing while pouring the liquid ingredients (holding back a few Tablespoons) through the feed tube.
If the dough does not readily form a ball, add the remaining liquid and continue to pulse until a ball forms.
Process until the dough is smooth and elastic.
Turn the dough out onto a lightly floured work surface.
Knead by hand for a few seconds, to form a smooth, round ball.
Place the dough into a deep, lightly oiled bowl.
Cover with plastic wrap.
Let rise until doubled in size, about 1 to 2 hours.
Press the dough to deflate.
To Assemble the Pizza:
Place a pizza stone on a rack in the lower third of the oven.
Heat oven to 500 F for at least 30 minutes.
While the oven is preheating, prepare the mushrooms and onions.
In a skillet, melt the butter over medium heat and add the sliced mushrooms and onions.
Cook, stirring occasionally, until the mushrooms have released all of their liquid and both the mushrooms and onions are soft and browned, about 10 to 15 minutes.
Set aside.
Turn the dough out onto a lightly floured work surface.
Divide the dough into two pieces.
Form each piece of dough into a smooth, round ball and cover it with a damp cloth.
Let the dough rest for at least 10 minutes but no more than 30 minutes.
NOTE:
You will only need one ball of dough for this recipe.
At this point you can wrap one ball of dough in plastic wrap, place in a ziploc bag and freeze.
Just be sure to place it to the refrigerator the morning you plan to use it.
7. Flatten the dough ball into a disk using the palms of your hands. Starting at the center of the disk and working outward, use your fingertips to press the dough until it is about ½-inch thick. Holding the center in place, stretch the dough outward. Rotate the dough a quarter turn and stretch again. Repeat until the dough reaches a diameter of 12 inches. Use your palm to press down and flatten the thick edge of the dough.Transfer your prepared pizza dough to a pizza peel, parchment-lined baking sheet or pizza pan (whichever you are using).
8. Spread the pesto over the pizza dough, just as you would pizza sauce, leaving a ½-inch border uncovered. Spread the mushroom and onion mixture evenly over the pesto, and then top with the provolone and Parmesan cheeses. Slide the dough onto the heated stone, or place your baking sheet or pizza pan into the oven.
9. Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes.