Mushroom and Goat Cheese Thin Crust Pizza

Pizza Dough:
1 1/2 tsp. Active Dry Yeast
1 tsp. Sugar
3/4 C. water (around 105°F)
1 C. Cake Flour
1 C. Unbleached AP Flour (plus 1 Tbs. for kneading)
1 tsp. Salt
3 Tbs. Extra Virgin Olive Oil

Toppings:
1/4 lb. Bacon, chopped
2 medium Shallots, finely diced
2 Garlic cloves, minced
3 sprigs fresh Thyme, picked and chopped
8 oz. Mushrooms (Shitake, Crimini, and Oyster recommended)
4 oz. Goat Cheese
8 oz. shredded Fontina Cheese
6 fresh Basil leaves, torn by hand
Olive Oil to drizzle (Truffle Oil recommended)
To make dough, combine yeast, sugar and water in measuring cup and let sit 5 minutes. In stand mixer work bowl, sift flours and salt together. After 5 minutes, add 1 Tbs. of Olive Oil to yeast mixture. Using dough hook, with mixer on low speed, pour in yeast mixture until blended. Add 1 Tbs. more of Olive Oil and with mixer on medium high speed, wait until uniform dough ball forms, about 5 minutes. Shake 1 Tbs. flour on work surface and knead dough 10-15 times by hand. With remaining 1 Tbs. of Olive Oil, coat the inside of a medium bowl and place dough ball inside. Cover with plastic wrap and place in warm spot of kitchen. Let rise 1 1/2 hours. Punch dough down and proceed to roll into two 10" pizza crust.

Preheat oven to 500°F.

To make toppings, start by rendering bacon on high, then lowering heat once sizzle begins. Once cooked through, about 15 minutes, remove from pan while reserving fat. Turn pan back up to high and add mushrooms. Let cook for 15 minutes. Add shallots, garlic and thyme and remove from heat.

To assemble pizza, begin by drizzling 1 tsp. Olive Oil onto crust and season with salt and pepper. Next spread the goat cheese over dough, gently and evenly. Then top the goat cheese with the mushroom mixture. Add the basil and finish with the Fontina and a drizzle of Olive Oil.

Bake on pizza stone for 10 minutes or until cheese it bubbly and golden. Makes two 10" pizzas. Serves 2-4.

©2009 Amanda Dalmath Eatsweetreats