Capricciosa Pizza with One-Hour Dough and Marsala Mushrooms

Had to do another one today in honor of National Pizza Day!! Basically, I am giving you 3 recipes, so stick with me......

One-Hour Dough:
(makes 1 lb.)
1 envelope (about 2&1/4 t.) active dry yeast
3/4 cup warm water (105 to 115)
2 T. EVOO, plus more for the bowl
1 cup "OO" flour, plus more for dusting
1 cup all-purpose flour
1 t. sugar
1 t. kosher salt

In a small bowl, stir in yeast, warm water, and 2 T. EVOO; let stand until the yeast dissolves, about 5 mins. In a food processor fitted with the plastic dough blade, pulse the flours, sugar, and salt a few times. With the machine running, stream in the yeast mixture to form a sticky dough. Turn the dough out onto a "OO"-floured surface; knead just until smooth, a minute or so. Oil a large bowl, put the dough in the bowl, cover with a clean kitchen towel, and let rise 1 hour. Put more "OO" flour to the clean work surface. Using a bench scraper, cut the dough into 4 pieces. Knead each piece a few turns , then rollout to 10-12" rounds. You can roll pieces in to balls, and keep refrigerated or frozen in a zip lock bag.

Capricciosa Pizza:
(serves 1-2)
1 ball One-Hour Dough
Flour, for dusting
Semolina flour
1/3 cup pizza sauce (I like garlic alfredo*)
1/4 bl. fresh mozzarella, thinly sliced (Trader Joe's has this already sliced*)
4 thin slices prosciutto cotto
1/3 cup Marsala Mushrooms (recipe to follow)
1/3 cups sliced artichoke hearts
A small handful of olives, oil-cured or variety, pitted and roughly chopped

At least one hour before you're ready to bake the pizza, place a pizza stone in your oven and preheat the oven as high as it will go. On a floured surface, roll the dough into a 10-12" round, and transfer to a semolina-dusted pizza peel. Using the back of a spoon, slather the pizza sauce on the dough in a thin layer, leaving a 1" order. Top with the mozzarella and basil. If you're combine the toppings, sprinkle them over the dough, If arranging in quadrants, drizzle one-quarter of the pie with oil. Top the next quadrant with the ham. Top the third quadrant with the mushrooms. In the fourth quadrant, arrange the artichokes and olives. Bake 5-6 mins., then broil 1-2 mins. to char the edges.

Marsala Mushrooms:
(serves 6)
1/4 cup EVOO
1&1/2 lbs. cremini mushrooms or a mix of your fav. fresh mushrooms, stemmed and sliced
Kosher* salt and freshly* ground pepper
3 T. fresh thyme leaves, chopped
4 cloves garlic, smashed
1 cup marsala wine
3 T. Kerrygold* butter
A fat handful of flat-leaf parsley tops, chopped

Heat a large cast-iron skillet over med.-high. Add the oil, four turns of the pan. When the oil ripples, add the mushrooms. Cook, stirring often, until the mushrooms brown, about 10 mins. Season with S&P. Add the thyme and garlic; toss 1-2 mins. Add the marsala; cook stirring often, until the liquid reduces by about 2/3, about 4 mins. Add the butter to the pan and swirl until blended. Discard the garlic and stir in the parsley.

"If you don't get it off your chest, you'll never be able to breathe."

Love,

MM