Moomah the Magazine
Black Garlic and Porcini Pizza

Black Garlic and Porcini Pizza

Recipe by Jason Wyrick, executive chef of The Vegan Taste and author of Vegan Tacos, for Living The Farm Sanctuary Life.

Says Jason: "I created this recipe because I had two things I absolutely had to use: black garlic, which I had never worked with before, and a pizza oven I had just built in my backyard after returning from Italy. Once you have wood-fired pizza, it's hard to go back. Black garlic has a pungent sweetness to it with this overtone of acidity. It was complex and intriguing, so I had to find another ingredient that could be its equal. Porcini was it!

"I love this recipe in particular because it relies on just a few toppings used in moderation to make an incredible pizza. All of this goes on a traditional Napoli-style crust with a San Marzano tomato sauce that could be eaten on its own! Pizza ovens typically reach temperatures of up to 900°F, but that's not feasible with traditional home ovens, so make sure to crank your oven as high as it will go and use a pizza stone to mimic the effect of the firebrick of a wood-fire pizza oven. I promise, you'll end up with some of the best pizza you've ever had."

INGREDIENTS:

Crust
7 tablespoons warm water
1/2 teaspoon sugar
1/4 teaspoon active dry yeast
1 tablespoon olive oil + more for brushing the crust
1 cup Type 00 flour or unbleached all-purpose flour
1/2 teaspoon salt Cornmeal

Sauce
1 cup crushed San Marzano tomatoes
2 cloves garlic, minced
1 teaspoon fresh oregano leaves
1/8 teaspoon ground black pepper
1/4 teaspoon salt
1 tablespoon olive oil

Toppings

2 bulbs black garlic or roasted garlic
8 slices Teese Vegan Mozzarella
1/2 cup dried porcini, rehydrated in hot water

METHOD:

To make the crust: In a medium bowl, combine the warm water, sugar, and yeast. Once the yeast creates a foam in the water, add the 1 tablespoon of olive oil to the water, then the flour and salt. Mix until thoroughly combined. Lightly flour a flat working surface. Divide the dough evenly into two balls. Knead the dough until it no longer sticks to your hands. Brush the dough with a bit of oil, place in a bowl, cover, and let sit in a warm area of your kitchen for 2 hours. Uncover the dough, punch it down, and re-form into a ball. Cover and let it rise 1 hour.

To make the sauce: In a small pot over medium-low heat, simmer the tomatoes, garlic, oregano, pepper, salt, and oil for 10 minutes.

To assemble the pizza and toppings: Remove the individual cloves of black garlic from the garlic bulb. Place a pizza stone in your oven. Preheat the oven as high as it can go. Typically, this is 550°F.

Lightly flour a flat working surface. Gently roll out the dough into a very thin disk, about 1/8" thick. Brush the dough with olive oil. Sprinkle a pizza peel with cornmeal and carefully transfer your dough to the peel. Spread the sauce on top. Place the mozzarella on the pizza. Spread the garlic cloves and rehydrated porcini on the pizza.

Transfer to the pizza stone and bake for 3 to 4 minutes.

MAKES: 2 PIZZAS

TIME: 3 HOURS 30 MINUTES

Reprinted from Living the Farm Sanctuary Life by Gene Baur with Gene Stone. © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. By Permission of Rodale Books. Available wherever books are sold.

Posted in: Recipes: In The Kitchen   

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