Don’t make a promise you can’t keep.
That was a rule my mother repeated to me time and time again when I was young.
If I promised her I wouldn’t snoop around for Christmas presents, it meant that I really wouldn’t go into her closet through the month of December (because they were always ”hidden” in there). Sorry mom, I knew.
If I told a friend in middle school I would keep her secret about which boy she had a crush on, it meant that even when I was asked about it again and again by all the “cool kids,” my lips were sealed.
If I promise my husband that I will not make a huge mess in the kitchen immediately after he cleans-up all the stains on the stove and wipes-off the flour behind the coffee pot, I will at least wait an hour to take out my measuring spoons for the next disaster. 
A few weeks ago I promised you this French Bread recipe. You’re in luck that I keep my promises. I’ve since made it again and actually converted and recorded all the measurements so you can make it at home.
We’ve now eaten this bread recipe on four separate occasions, and while the process is a bit time-consuming, the end-result is beyond worth it. I have never made a bread so flaky, soft, fluffy and well…just perfect. This is exactly what you want to be making the next weekend when you’re in-and-out of the house, or just curled-up on the sofa reading your favorite book.
This is one of those recipes that words just won’t do it justice. You simply need to get in the kitchen and taste for yourself.
White Pizza with Balsamic Caramelized Onions and Mushrooms
The dough recipes makes 4 baguettes or 2 pizza crusts (I used half recipe for pizza crust and refrigerate the other half for later in the week). If you don’t have time to prepare the crust, you can buy a pre-made dough and just skip to the toppings section of the directions.
Dough recipe adapted from The Fundamental Techniques of Classic Bread Making
Keywords: bake pizza/flatbread entree vegetarian cheese mushrooms American
Ingredients (Dough makes 2 crusts)
For the dough
- 5 1/2 cups bread flour
- 2 1/3 cup warm water
- 3/4 tbs. salt
- 1 1/4 tsp. yeast
For the topping
- 2 tbs. olive oil
- 1 onion, sliced
- 5 button mushrooms, sliced
- 2 garlic cloves, diced
- 1/2 tsp. sugar
- 2 tsp. balsamic vinegar
- Dash of salt and pepper
- 1/3 cup ricotta
- 1/2 cup fresh mozzarella, shredded or cut into small pieces
- Basil, to taste
- Oregano, to taste
Instructions
For the dough
1. Combine bread flour and water and mix on low speed until blended. Set aside and let sit for 15 minutes.
2. Add the salt and yeas and mix on low speed for 5 minutes. Place in bowl lightly covered in oil (dough may be sticky, this is okay). Cover and set aside for 20 minutes. Uncover and punch-down dough. Cover and set aside 20 minutes. Uncover and punch-down dough again. Cover and set aside a third time for 20 minutes.
3. Finally, uncover and pinch-down dough. Cover and set aside for 2 hours (I let it sit for about 4 hours and it came out great).
4. About an hour before baking time, preheat oven to 450 degrees with baking stone in oven. If using dough for pizza crust, divide dough in half. Refrigerate half for later use. Take other half and shape into a circle. Dust top and roll out with rolling pin. Cover and let rest for 15 minutes.
5. Uncover dough and stretch out. Cover and let sit 30 minutes. Add toppings (see below) and place on preheated baking stone, dusted in cornmeal. Bake for about 20 minutes, or until crust is golden brown. Serve and enjoy!
For the topping
1. Heat 1 tbs. ollive oil on small saucepan over medium-high heat. Add onion and cook about 5 minutes, until browned. Add in mushroom and cook additional 5 minutes. Add garlic, sprinkle with sugar and mix together. Stir in balsamic vinegar and cook about 5 additional minutes over medium heat. Set aside.
2. Sprinkle remaining 1 tbs. olive oil over prepared pizza crust. Sprinkle with salt and pepper. Top evenly with ricotta and mozzarella cheese. Top with cooked onion and sprinkle with basil and oregano. Place on preheated baking stone, dusted in cornmeal. Bake for about 20 minutes, or until crust is golden brown. Serve and enjoy!
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~What is the most unique pizza topping combination you’ve had?
