Summer mixed mushroom vegan pizza with fresh thyme, garlic and shallots
- Homemade pizza crust (flour, yeast, water, oil)
- Fresh or dried mushrooms (porchini, crimini, chantrelle)
- Fresh thyme
- Vegan Kite Hill ricotta cheese
- Fresh shallots
- Fresh garlic
- Sea salt
Crust: 2 1/2 cups flour, 1 tsp instant yeast, 3/4 cup water, 1/4 tsp salt, 1 tsp olive oil. Combine ingredients in mixing bowl, knead until smooth, soft and not sticky. Coat with additional olive oil, cover and let rise 2-3 hours until dough has doubled in size. Preheat oven to 425 degrees. Once dough is risen, transfer to pan and stretch by hand until dough reaches thinness/thickness you prefer. Top with a coat of olive oil.
Slice mushrooms, shallots, garlic and separate thyme from stems. Top crust generously with sliced vegetables and herbs. Add generous amount of Kite Hill ricotta cheese, sprinkle salt to taste. Bake until crust is golden brown depending on oven.
Serve with arugula or other green salad and olive oil for dipping the pizza.