shitake, radicchio and taleggio pizza
Spring is now in the forefront of my mind, a time that will bring actually ripe fruits and vegetables instead of the hot house and imported varieties from other countries. But with spring comes color, flower buds that eventually turn vibrant yellow, or tiny green sprouts of grass that shoot up into a thick carpet. And the sun, it melts the gray filled days of a dead and unappealing winter away.
This pizza, in my mind is dedicated to spring (and to help my chocolate chip hang over). Though nothing particularly spring-like about it as it’s a pretty non-seasonal dish, it is full of color, something my front yard is lacking, full of flavor or I should say bigger and better flavor than the boring collards and squashes that fill the market and it’s a reason to get out of the house, which is also starting to get a cage-y feel, despite my inner-need to hibernate until April. Plus I need to find a pony stat.
One Year Ago: Cauliflower Goat Cheese Gratin
Shitake, Radicchio, and Taleggio Pizza
Adapted from Cathy Whims
Makes 2 8-inch-ish sized pizzas
Pizza Dough:
2 1/4 teaspoons active dry yeast
1 tablespoon honey
6 tablespoons slightly warm water
3 tablespoons white wine
1 tablespoon olive oil
1/2 teaspoon kosher salt
1 1/2 cups of all-purpose flour
Toppings:
5 tablespoons extra-virgin olive oil, divided
1/4 pound shitake mushrooms, cleaned and sliced
1 tablespoons finely chopped fresh thyme leaves, divided
2 garlic cloves, finely sliced
Juice from half a medium lemon
Salt and freshly ground black pepper
1 small head radicchio, outer leaves discarded and thinly sliced into ribbons
1 large leek, cleaned, trimmed and thinly sliced
1/2 pound Taleggio, rind removed and discarded and cheese sliced thinly
In the bowl of an electric mixer, whisk together yeast, honey and water until yeast has dissolved. Add wine, oil and salt and give a quick stir. Add flour and using the dough hook turn the mixer on slow and mix until dough forms a ball. Dough should not be wet or sticky. If dough is too sticky add a tablespoon of flour at a time until ball forms. Likewise, if dough is too dry, add a tablespoon of water until dough forms a ball. Once a ball has been formed, turn the dough out onto a very lightly floured surface and knead for a minute or two. Coat the mixing bowl with oil and place dough inside bowl, turning the dough until it is coated with oil as well. Cover bowl with plastic wrap and let the dough rise for an hour or two.
Preheat oven to 500 degrees with an oven rack in the middle of the oven.
Once dough has risen, turn dough out onto a lightly floured surface and knead until no longer sticky or wet. Divide dough into 4 equal portions. Place two balls in an air tight container and set aside for another use*. Roll the remaining two balls into 8-inch wide disks.
In a large skillet over medium heat, add 3 tablespoons of oil and cook mushrooms, half of the garlic and half of the thyme until the mushrooms have given off their liquid and have started to brown, about 7 – 10 minutes. Season mushrooms with salt and pepper and add the lemon juice. Remove mushrooms from pan and set aside.
Heat the remaining 2 tablespoons of oil in the hot skillet. Add the last half of garlic and cook until the garlic starts to turn golden brown, about 30 seconds. Add the radicchio, leeks, and remaining thyme. Season with salt and pepper. Cook until the leeks are soft and the radicchio has begun to wilt, about 5 – 8 minutes. Remove pan from heat and set aside.
Place one of the rounds on a floured pizza peel or pan. Place half of the Taleggio on the round. Scatter half of the mushrooms and half of the radicchio-leek mixture evenly over the pizza, slide onto the preheated stone and bake until crisp and golden, about 8 to 10 minutes. Repeat with the second half of pizza dough. Serve hot.
* If you prefer a thicker pizza crust then divide dough in half and roll each half out into an 8-inch-wide disk. If you prefer thin and crispy crust, divide dough into quarters and use two quarters, saving the other two for later use.
Conversions & Equivalents
Volume | Baking | Metric | Pan Size | Temperature | Oven | Other
1/2 teaspoon
=
30 drops
1 teaspoon
=
1/3 tablespoon OR 60 drops
3 teaspoon
=
1 tablespoon or 1/2 fluid ounce
1/2 tablespoon
=
1 1/2 teaspoons
1 tablespoon
=
3 teaspoons or 1/2 fluid ounce
2 tablespoons
=
1/8 cup or 1 fluid ounce
3 tablespoons
=
1 1/2 fluid ounces
4 tablespoons
=
1 1/4 cup or 2 fluid ounces
5 1/3 tablespoons
=
1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons
=
1/2 cup or 4 fluid ounces
10 2/3 tablespoons
=
2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons
=
3/4 cup or 6 fluid ounces
16 tablespoons
=
1 cup or 8 fluid ounces or 1/2 pint
1/8 cup
=
2 tablespoons or 1 fluid ounce
1/4 cup
=
4 tablespoons or 2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
3/8 cup
=
1/4 cup + 2 tablespoons
1/2 cup
=
8 tablespoons or 4 fluid ounces
2/3 cup
=
10 tablespoons + 2 teaspoons
5/8 cup
=
1/2 cup + 2 teaspoons
3/4 cup
=
12 tablespoons or 6 fluid ounces
7/8 cup
=
3/4 cup + 2 tablespoons
1 cup
=
16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups or 128 fluid ounces
FLOUR
1 cup all-purpose flour
=
5 ounces or 142 grams
1 cup cake flour
=
4 ounces or 113 grams
1 cup whole wheat flour
=
5 1/2 ounces or 156 grams
SUGAR
1 cup granulated white sugar
=
7 ounces or 198 grams
1 cup packed brown sugar
=
7 ounces or 198 grams
1 cup confectioners sugar
=
4 ounces or 113 grams
COCOA POWDER
1 cup cocoa powder
=
3 ounces or 85 grams
BUTTER
4 tablespoons
=
1/2 stick or 1/4 cup or 2 ounces
8 tablespoons
=
1 stick or 1/2 cup or 4 ounces
16 tablespoons
=
2 sticks or 1 cup or 8 ounces
32 tablespoons
=
4 sticks or 2 cups or 1 pound
1/4 teaspoon
=
1.23 milliliters
1/2 teaspoon
=
2.46 milliliters
3/4 teaspoon
=
3.7 milliliters
1 teaspoon
=
4.93 milliliters
1 1/4 teaspoon
=
6.16 milliliters
1 1/2 teaspoon
=
7.39 milliliters
1 3/4 teaspoon
=
8.63 milliliters
2 teaspoon
=
9.86 milliliters
1 tablespoon
=
14.79 milliliters
2 tablespoons
=
29.57 milliliters
1/4 cup
=
59.15 milliliters
1/2 cup
=
118.3 milliliters
1 cup
=
236.59 milliliters
2 cups or 1 pint
=
473.18 milliliters
3 cups
=
709.77 milliliters
4 cups or 1 quart
=
946.36 milliliters
1/4 teaspoon
=
1.23 milliliters
4 quarts or 1 gallon
=
3.785 liters
PAN SIZE
VOLUME
CAN SUBSTITUTE WITH
1 8-inch round cake pan
4 cups
1 8x4-inch loaf pan
1 9-inch round cake pan
1 9-inch pie plate
2 8-inch round cake pans
8 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
1 11x7-inch baking dish
1 10-inch springform pan
1 9-inch round cake pan
6 cups
1 8-inch round cake pan
1 8x4-inch loaf pan
1 11x7-inch baking dish
2 9-inch round cake pans
12 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 8-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dish
1 10-inch springform pan
1 10-inch round cake pan
11 cups
2 8-inch round cake pan
1 9-inch tube pan
1 10-inch springform pan
2 10-inch round cake pans
22 cups
5 8-inch round cake pans
3 or 4 9-inch round cake pans
2 10-inch spring form pan
9-inch tube pan
12 cups
2 8-inch round cake pans
2 9-inch round cake pans
1 10-inch bundt pan
10-inch tube pans
16 cups
3 9-inch round cake pans
2 10-inch pie plates
4 8-inch pie plates
2 9x5-inch loaf pans
2 8-inch square baking dishes
2 9-inch square baking dishes
10-inch bundt pan
12 cups
1 9x13-inch baking dish
2 9-inch round cake pans
1 9-inch tube pan
2 11x7-inch baking dishes
1 10-inch springform pan
11x7x2-inch baking dish
6 cups
1 8-inch square baking dish
1 9-inch square baking dish
1 9-inch round cake pan
9x13x2-inch baking dish
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
3 8-inch round cake pans
1 10x15-inch jellyroll pan
10x15x1-inch jellyroll pan
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
2 8-inch round cake pan
1 9x13-inch baking dish
9x5-inch loaf pan
8 cups
1 10-inch pie plate pan
1 8-inch square baking dish
1 9-inch square baking dish
8x4-inch loaf pan
6 cups
1 8-inch round cake pan
1 11x7-inch baking dish
9-inch springform pan
10 cups
1 10-inch round cake pan
1 10-inch spring form pan
2 8-inch round cake pans
2 9-inch round cake pans
10-inch springform pan
12 cups
2 8x4-inch loaf pan
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dishes
2 8-inch round cake pans
8-inch square baking dish
8 cups
1 9x5-inch loaf pan
2 8-inch pie plates
9-inch square baking dish
8 cups
1 11x7-inch baking dish
1 9x5-inch loaf pan
2 8-inch pie plate
Water Freezes
32°F
0°C
40°F
4.4°C
50°F
10°C
60°F
15.6°C
70°F
21.1°C
80°F
26.7°C
90°F
32.2°C
100°F
37.8°C
110°F
43.3°C
120°F
48.9°C
130°F
54.4°C
140°F
60°C
150°F
65.6°C
160°F
71.1°C
170°F
76.7°C
180°F
82.2°C
190°F
87.8°C
200°F
93.3°C
Water Boils
212°F
100°C
250°F
121°C
300°F
149°C
350°F
177°C
400°F
205°C
450°F
233°C
500°F
260°C
275°F
=
140°C or Gas Mark 1
300°F
=
150°C or Gas Mark 2
325°F
=
165°C or Gas Mark 3
350°F
=
180°C or Gas Mark 4
375°F
=
190°C or Gas Mark 5
400°F
=
200°C or Gas Mark 6
425°F
=
220°C or Gas Mark 7
450°F
=
230°C or Gas Mark 9
475°F
=
240°C or Gas Mark 10
And for conversions that are not listed I found a great conversion calculator here!
Comment Guidelines
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The Good Kind of Comments:
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The Bad Kind of Comments:
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This looks so yummy. Great pictures. Come visit this month. We have some really wonderful healthy recipes.