Mushroom Pizza

This will satisfy your mushroom cravings.

Mushroom Pizza

1.5 cups white flour (plus additional as necessary for working the dough, plus 3 tbsp)
1.5 cups whole wheat flour
1.5 tsp active dry yeast
3/4 cup very warm water
1/2 tsp salt
1 tsp olive oil
8 oz portobello mushrooms, sliced
1/2 large onion, diced
2 tbsp butter
1 cup skim milk
1/3 cup grated Parmesan cheese
3/4 cup Swiss cheese, cut into small cubes
Spinach leaves

Mix the yeast and the warm water in a glass. Mix the flours (1.5 cups of each), salt, and olive oil in a medium bowl. Add the water and mix until blended. Set aside in a warm place.

Heat the butter in a large pan over medium heat. Add the onions and cook about 5 minutes, until partly translucent. Add the mushrooms; cook, stirring occasionally, until the mushrooms have released their liquids and smell very good (about 5-7 more minutes).

Preheat the oven to 450. Add the 3 tbsp flour to the mushrooms and onions. Stir very well and cook, stirring, about two minutes. Add the milk and stir thoroughly. Cook over medium heat, stirring frequently, until quite thickened -- about 5-7 minutes. Turn off the heat, and stir in the Parmesan cheese. (This would also make an excellent pasta sauce.)

Flour your hands and stretch (and/or pat) the dough out to fill a small cookie sheet covered in parchment paper (approximately eight by thirteen?) -- dough should be fairly thin, but this won't be a thin-crust pizza. Cover the dough with the mushroom sauce. Scatter the Swiss cheese over the top.

Put into the oven; turn the oven to 400. Bake 10-15 minutes, until the crust is golden and the cheese is bubbly. Scatter spinach leaves over the top. (NB: in the photo, I had scattered the spinach prior to baking -- don't do that.)

Serves 4+.