Pizza or flatbread? I don’t know the difference. This is an herb crust pizza with shiitake mushrooms I guess…or a flatbread with shiitake mushrooms. All I know is that it is really good. Homemade pizza is not the simplest thing to make, but the effort is worth it for great tasting pizza…or great tasting flatbread!?
I’ve made a simple pizza crust for some time now, but never thought about making an herb, garlic crust. This crust recipe is inspired by Jeanmarie Brownson of the Chicago Tribune, featured recently in the Minneapolis Star Tribune. Make your crust dough and add some fresh garlic, dried oregano and dried basil. The recipe makes an easy-to-form dough and can be rolled into a really thin crust that bakes perfectly into a crunchy, yet chewy pie.
The hot oven helps to get the desired crispness and pre-baking the crust for several minutes helps to keep the crust from being soggy.
The recipe makes enough for two large pizzas, but I divided the dough to make two small pizzas, with enough dough left to make another large one. One I rolled out really thin, and the other, I kept thicker and more hand formed. The rest of the dough is in the freezer for another day.
I made a red sauce for the pizzas that was really simple but has great flavor. The key is to get some good spices in there and then let it simmer for 30 to 40 minutes while stirring every few minutes. I do this as the dough is rising.
One of the pies I made had pepperoni with the mushrooms and mozzarella. The other smaller one was just sauce, cheese and mushrooms. Both were excellent and the crust was perfect. Happy pizza/flatbread making.
- 2 cups all purpose flour
- 1/2 tsp regular table salt
- 1 garlic clove , minced then pasted
- 1 tsp dried oregano
- 1 tsp dried basil
- 2/3 cup water at 105° to 110°
- 1/2 tsp sugar
- 2 1/4 tsp (1 package) yeast
- 1 14.5 oz . can tomato sauce
- 1 tbsp dried oregano
- 2 tsp dried basil
- 2 tsp dried thyme
- 2 tsp powdered garlic
- 1/8 tsp red pepper flakes
- 1 tsp sugar
- 1 tsp fennel seeds , ground in spice grinder or mortal and pestle
Pizza (2 small...1/2 of the dough recipe)
- 8 oz . sliced Shiitake mushrooms
- 8 oz . grated mozzarella cheese
- pizza sauce , (1/2 of the sauce mixture for 2 small pizzas)
- Place flour, salt, garlic, oregano and basil in the bowl of a stand mixer
- Add sugar and yeast to the heated water, stir and proof for 5 minutes
- Start the mixer on low with a dough hook and add the water/ yeast mixture.
- Mix until the dough forms around the hook, adding water,1 tsp at a time until the dry ingredients are all incorporated
- Continue to knead for 20 minutes on no more than #2 speed.
- Remove the dough hook then cover the bowl with a kitchen towel and let rise for 1 hour
- Preheat oven to 475°
- Take the dough from the bowl, divide in half and then cover with a towel or plastic wrap for 30 minutes
- Roll the dough on a flour coated surface to form the pizza, (two large). Or, divide the dough as desired to make smaller pizzas
- Place the formed dough onto a baking sheet and bake for 4 to 5 minutes
- Remove from the oven and add sauce, (meat if desired), most of the cheese, mushrooms and then the remaining cheese
- Bake for 15 or 16 minutes, until the cheese and dough has browned
- Slice and serve
- Mix all ingredients in a medium sauce pan and bring to a boil
- Reduce heat to a simmer and cook for 30 to 40 minutes while stirring every few minutes, to thicken