Red Pepper and Portabello Whole-Wheat Pizza

A Healthy, Gourmet Version of a Classic Favourite, Made at Home

© Carrie Prefontaine

Aug 18, 2009

Pizza has a long, colourful, and sometimes hotly debated history. Having evolved from the various seasoned flatbreads that were commonly consumed in the Meditteranean region, it is widely believed that pizza took on the characteristics by which modern fans would recognize it in the eighteenth and nineteenth centuries, when tomatoes were introduced to Italian cooking. Perhaps the most widely known version of the pizza, the modern Neapolitan or Margherita pizza, was invented in 1889 when the Queen of Italy, Queen Margherita, visited a well-known pizzeria. The chef wanted to impress her with a patriotic pizza, containing the colours of the Italian flag: white mozzarella, red tomatoes, and green basil. From this original creation have evolved the multitudinous varieties of contemporary pizza, including the thick-crust Chicago-style pizza, and the thinner-crust New York-style.

Homemade Gourmet Pizza

While most pizzas are consumed either in restaurants or as take out, delicious pizza can be made at home. This recipes can be adapted to either a thick or thin crust, depending on individual taste.

Ingredients:

• Whole Sweet Red Pepper
• 1 or 2 portabello mushrooms, sliced
• 1 cup each of shredded mozzarella, old cheddar, and fontina cheese
• Parmesan cheese to taste
• 2 tablespoons dried Italian seasoning (containing basil, oregano, and parsley)
• 1 can pizza sauce
• 1 tsp corn meal
• Olive Oil

For the dough:

• 1 cup white flour
• 1 cup whole wheat flour
• ½ tsp. sugar
• ½ tsp. salt
• 1 package (of 2 ¼ tsp) quick-rise yeast
• 1 tbsp. olive oil
• ¾ cup of warm water (about 80 degrees)

Directions:

1. First, make the dough. Combine flour, sugar, salt, and yeast in a large bowl.
2. Mix oil and water together in a measuring cup.
3. Make a well in the centre of the dry ingredients and add the liquid.
4. Using clean hands, gradually mix the ingredients together until a soft dough forms.
5. Turn the dough out onto a floured surface and knead for about 8 – 10 minutes.
6. Let the dough rest, covered, in a oiled bowl for about 10 – 15 minutes.
7. Punch dough down once, and let it stand, covered, for another 10-15 minutes.
8. While the dough is rising, roast the pepper, sauté the mushrooms, and grate the cheese.
9. Put the pepper whole into the oven at 450 degrees and roast until most of the skin is charred. You can also do this on the stove top over the element of a gas burner. Once the pepper is roasted, remove from the oven and place in a small glass bowl and cover with plastic wrap. Let the pepper sweat for about 10 minutes, then remove its skin and slice. Do not rinse the pepper!
10. Saute the mushrooms in olive oil.
11. Sprinkle a baking sheet or pizza stone with corn meal.
12. Once the dough has risen the second time, roll it out on the baking sheet or on a pizza stone. A deep dish pizza baking stone will yield a Chicago-style pizza, while a cookie sheet or flat stone with give a thinner, crisper New-York style crust.
13. Spread pizza sauce over crust.
14. Sprinkle Italian seasoning over sauce.
15. Cover with a light layer of cheese.
16. Spread mushroom and pepper slices over the cheese.
17. Top with remaining grated cheese and sprinkle with parmesan.
18. Cook in the oven at 400 degrees for about 10-15 minutes, or until crust is golden brown and the cheese is bubbly.
19. Let the pizza rest for a few minutes to let the cheese set before serving.

References and Further Reading

Demetri, Justin. Life In Italy: History of the Pizza.

Use Quality Ingredients to Make A Flavourful Pizza

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