For the base
1 tbsp butter or oil for sautéing
1/2lb mushroom medley
1 medium red onion
2 cloves garlic
Choice of greens, (basil, kale, spinach)
1 cup heavy cream (35%)
Salt and pepper to taste
200g mozzarella (or your choice of cheese)
For the crust
1 cup warm water
1 tsp active dry yeast
1 tsp sugar
2.5 cups flour (I blend Poschaven unbleached white with whole wheat flour)
1 tsp salt
1 tbsp olive oil
1/2 tsp umami in a bag
Start with making your crust. Mix sugar and yeast into warm water to prime for about 10 minutes. In a mixing bowl or food processor (with dough hook attachment) combine salt and flour. Add in water-yeast mixture and mix until it comes together to form a ball. Flour a clean surface and turn the dough, kneading for about 8 minutes. Place in an oiled bowl and allow to rise for 1 hour. Hand stretch dough out on a cookie sheet covered with parchment paper.
For the base
Finely slice mushrooms and onions. Add butter, mushrooms and onions to the pan until they release their water, cook for about 10 minutes until they start to brown. Add garlic and cook for another minute. Add heavy cream and simmer on low, stirring constantly until the sauce begins to thicken. Add your greens until wilted into the sauce. Pour thickend sauce over the pizza crust. Top with your choice of cheese (thornloe cheese is now available at @click fork). Baste the crust with oil and umami seasoning.
Bake at 325°C for 15-20 minutes until the crust is golden brown.