Our favorite pizzeria is a local chain called Pizz’a Chicago. The pizzas are named after Chicago landmarks and notable personalities, and are made with a wide range of ingredients. I’m sure there’s an Obama-inspired pizza in the making. I had so much fun recreating the Inaugural luncheon that maybe I should try my hand at it as well!
Our favorite pizza there is the Joliet Jake. It’s a vegetarian pizza with shitake, portobello, button and cremini mushrooms with dried apricots. Instead of apricots, I substituted dried, cubed mango, papaya and pineapple that I had leftover from my holiday fruitcake baking. When I make this pizza at home, I typically substitute dried mango in for the apricots. It’s a common snack food in my house, and I think it tastes better than apricots.
My father-in-law is allergic to mushrooms, so there was more for everyone else! Just kidding. I always make a separate olive and cheese pizza just for him. I’ll put that recipe up soon.
1. Info for Mango Mushroom Pizza
- Cook Time: 30 min
- Total Time: 50 min
- Servings: 6
- Calories: 268 kcal
2. Ingredients for Mango Mushroom Pizza
- 1/2 cup water, warm
- 2 pack dry active yeast, (14g)
- 1 1/2 cups bread flour
- 1 cup all purpose flour
- 1 1/2 tsp sea salt
- 2 tsp raw sugar
- 4 Tbs olive oil, extra for drizzling
- 1 cup ice cold water
- 1 tsp garlic powder
- 1 portobello mushroom, sliced
- 2 button mushroom, sliced
- 2 shitake mushroom, sliced
- 2 cremini mushroom, sliced
- 3 Tbs dried mango, papaya, pineapple
- 2 Tbs corn meal
- 4 Tbs simple tomato sauce
- 2 Tbs tomato paste
- 1/2 cup mozarella, shredded (or less, depending on how healthy you want to be)
- 1 chunk parmesan, shaved
- 2 Tbs fresh sweet basil, roughly chopped
3. Directions:
- Preheat the oven to 400°F
- Warm up the 1/2 cup of water. Using a thermometer, the temperature should be between 105°F to 120°F.
- In a little bowl, place the yeast, add sugar then pour the warm water. Stir a little so the yeast get dissolve and let it rest for 10-20 minutes.
- Lightly oil the bowl of your food processor with a silicone brush. Then mix all the flours, yeast, salt, garlic powder and cold water to form a dough. Transfer the dough to an lightly oiled big bowl, add the olive oil and knead the dough until it becomes smooth. Cover with a towel, place the bowl in a warm spot then let the yeast do its magic. You’ll get a nice airy dough doubled in volume in about 2 hours.
- Punch the air bubbles of the dough. Form 2 approximate disks using a rolling pin. I do not dust the dough with additional flour. It’ll get heavy. I start rolling the dough between two sheets of wax paper, make it thin then place my shaped pizza on a pan.
- Meanwhile, place the pizza stone in the oven. Mix the tomato sauce and tomato paste in a little bowl. Spread it evenly on the dough. Sprinkle the cheese. Add the mushrooms and sprinkle witht he dried fruit. Sprinkle a little cheese again. Transfer the pizza from the pan to the hot pizza stone. I use a pizza peel dusted with corn meal.
- Bake for 10-11 minutes.
- Garnish with shaved parmesan and basil. Drizzle a little oil (you can also used a chili-infused oil)
- Bon appetito! (Sorry, I don’t speak Italian)
