Friday, July 15, 2011

Chicago Style Vege Pizza

The slow-cooked onions are beautifully caramelised and delicately sweet. The mixed mushrooms have a buttery garlic flavour and a delightfully chewy texture. Although vegetarian, this deep-pan Chicago style pizza topped with these deliciously prepared vegetables is a substantial dish. It will definitely fill everyone’s stomach at dinner and surely become the most popular appetiser among your guests at a party.

Ingredients for 4 people
9 oz all-purpose flour
1 teaspoon salt
1.5 tablespoons olive oil
4.6 fl oz water
1.5 teaspoons bread machine yeast

1 tablespoon olive oil
2 large red onions, sliced thinly
1 teaspoon soft brown sugar
salt and black pepper to taste
1 tablespoon butter
1 clove garlic, finely chopped
10 oz mixed mushrooms (3 - 4 types), sliced if large
2 - 3 tablespoons finely chopped parsley
1/2 lb Mozzarella cheese, sliced
10 - 12 cherry tomatoes, cut in half
grated Parmesan cheese to sprinkle

Put the dough ingredients into the pan following the directions for your bread maker. Select the dough cycle.

Whilst making the dough, prepare the toppings. In a frying pan, heat the olive oil and cook the onion for 10 minutes on a medium-low heat. Add the soft brown sugar and cook further 10 - 15 minutes or until the onion is caramelised and reduces its volume by half. Season with salt and black pepper. Remove from the heat and leave to cool completely.

Wash the frying pan thoroughly and dry carefully. Then heat the butter in the frying pan and cook the garlic for few seconds until it becomes fragrant. Add the mushrooms and cook for 5 - 6 minutes until the liquid on the base of pan has almost completely evaporated. Season with salt and black pepper. Remove from the heat and again leave to cool completely.

When the dough cycle finishes, turn the dough out to a lightly floured surface. Push down the dough gently, and then divide into 2 balls. Cover with a damp cloth and let them rest for 15 minutes.

Lightly grease two 8” sandwich tins. Push down the dough ball gently again, then, using your palms and a rolling pin, roll it out to a round shape until it is large enough to cover the base and side of the sandwich tin. Fit the dough into the tin and trim the edge with your fingers. Repeat for the next dough ball. Let them rest for 15 minutes.

Place the Mozzarella cheese in the base of tins, then spread the onion and mushrooms. Top with the cherry tomatoes and sprinkle with the Parmesan cheese. Bake for 15 minutes in a preheated oven at 400F, then reduce the temperature to 350F and bake for further 30 minutes or until the crust becomes golden brown.

If you would like to read this recipe in Japanese, please click HERE.

Bon appetit! 

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