Pizza Magazine - August 2017

DOUGH

4 c. Antimo Caputo 00 Americana Pizza Flour

1½ c. plus 3-4 tbsp. hot water ( 105° to 115° F)

2 tsp. sea salt ½ tsp. dry active yeast Allow dough to ferment for 12 hours, then ball for three hours at room temperature

INGREDIENTS
Cilantro Pesto Chutney base

1 c. (about 4 oz.) shiitake mushroom caps, thinly sliced

1 c. (about 4 oz.) cremini mushrooms, sliced

1 c. (about 4 oz.) portobello mushrooms, sliced to ¼” thickness

4 oz. (about 2/3 c.) shredded Fontina cheese

4 oz. fresh mozzarella

2 tsp. fresh thyme, chopped ½ tsp. tru;e oil

1 oz. (about ¼ c.) fresh
Parmesan cheese, grated
¼ tsp. sea salt or flake salt
Arugula leaves, for garnish
16 medium shrimp, peeled
and deveined
Chopped garlic
Olive oil

Cilantro Pesto Chutney

1 c. fresh cilantro leaves with stems

1 tsp. mint powder ¼ c. parsley leaves

2 garlic cloves, coarsely chopped

2 tbsp. pine nuts ¼ c. Parmesan cheese, grated ½ c. olive oil Sea salt Freshly ground black pepper

DIRECTIONS

For the Cilantro Pesto Chutney base, combine all ingredients together in a blender until smooth. Spread the chutney over the crust, then build the pizza by adding all three types of mushrooms, Fontina cheese, fresh mozzarella, thyme, tru;e oil, Parmesan and salt. Bake the pizza in a wood-fired oven at 750°F for 3-4 minutes. While the pizza is baking, grill shrimp in a skillet with olive oil and chopped garlic until pink. Remove the baked pizza from the oven, top with grilled shrimp and garnish with arugula.