Gourmet Boscaiola Pizza

I am using a whole wheat base here for the pizza. You can buy a ready made one from your grocery store but if you are not hot about the preservatives, you can create your own base using the recipe below. This pizza requires a bit more effort and time but I assure you it is all worth every effort you put in. The recipe below yields a 12 inch round pizza.

WHOLE WHEAT PIZZA DOUGH

Ingredients ( Pizza Dough)

1/2 tsp white sugar

3/4 cup warm water ( 110 deg F or 45 deg C)

1/2 tbsp active dry yeast

1/2 tbsp olive oil

1/2 tsp salt

1 cup whole wheat flour

3/4 cup all purpose flour

Some extra all purpose flour for dusting rolling board

Method ( Pizza Dough)

Place the warm water in a bowl and dissolve the sugar in it.

Then sprinkle the yeast on the top but do not stir. Leave it to get foamy for about 10 mins.

After 10 mins, add in the salt and olive oil and stir.

Add in both the flour and mix for a few minutes. You would have got a ball of dough by now.

Remove this dough and place it on a floured rolling board. Knead to form a smooth dough. Add in a little olive oil or extra flour to help.

Place the dough in a well oiled bowl, cover with a loose towel and let it rise for around 2 hours near a warm place.

In the meantime, prepare the toppings.

BOSCAIOLA PIZZA TOPPINGS

Ingredients ( Toppings)

2 tbsp Olive Oil

4 cloves Garlic, minced

5 cups Spinach, washed

4/5 button mushrooms, washed, dried and then sliced

Salt to season

75 g Fontina Cheese, sliced thinly ( Provolone will do too)

Powdered Parmesan Cheese for garnish

Method ( Toppings)

Take a sauce pan and heat 1 tbsp of olive oil in it. Fry 2 minced garlic cloves till slightly brown, put in the spinach , add a pinch of salt and cook till it wilts. Set aside.

Take the same saucepan and heat the other tbsp of olive oil in it. Fry the other 2 minced garlic cloves again till slightly brown and then put the sliced mushrooms, a pinch of salt and fry till the mushroom slices are cooked and water has all evaporated. Set aside.

Slice the Fontina cheese and set aside.

FINAL STEPS

After 2 hours, preheat the oven to 425 deg F or 220 deg C.

Roll out the dough on a floured board till it stretches very thin. Then, arrange the cooked spinach and mushrooms till it covers the entire base.

Arrange the sliced Fontina Cheese systemically. Sprinkle a little powdered Parmesan Cheese on the top and bake on a well oiled pizza tray for 15-20 mins till the cheese melts and the dough browns at the edges.

Enjoy warm with red chilli flakes or on its own.

Boscaiola Pizza made with Gourmet Fontina Cheese