Pizza with Jarlsberg and Mushrooms

Yield:
4 (8- inch) pizzas

Ingredients:

  1. Dough:
  2. 4 ounces dry yeast
  3. 1 cup lukewarm water
  4. 1 lb. whole wheat flour
  5. 1 Tablespoon extra virgin olive oil
  6. 1/2 teaspoon salt
  7. Flour to roll the dough
  9. Tomato Sauce:
  10. 7 ounces tomato paste
  11. 2 teaspoons dried thyme or other herb
  12. 4 Tablespoons extra virgin olive oil
  13. 1/4 cup water
  14. Salt to taste
  15. Pepper to taste
  16. Granulated sugar to taste
  18. Toppings:
  19. 12 mushrooms, cleaned and sliced
  20. 2 Tablespoons extra virgin olive oil
  21. 4 teaspoons tarragon
  22. Salt to taste
  23. Pepper to taste
  24. 14 ounces grated Jarlsberg cheese
  26. Garnish:
  27. Arugula (rocket salad)
Directions:

Dough:
Mix the flour, salt and dry yeast and knead with the lukewarm water (the resulting dough should not be too soft).

Add olive oil and continue to knead until the dough achieves an elastic texture. Cover the dough with a cloth and keep it in a warm place until the risen dough becomes twice its initial size.

The pizza dough is now ready to be punched down and made into 4 8- inch diameter rounds. Preheat the oven with the baking tray inside to 480 degrees F.

Tomato Sauce:
While the dough is rising, prepare tomato sauce by combining tomato paste, thyme, olive oil, water, salt, sugar and pepper together in a bowl.

Toppings:
Combine mushrooms with olive oil, tarragon, salt and pepper. Spread a thin layer of tomato sauce on each dough round and sprinkle the Jarlsberg on top. Place seasoned mushrooms on top of the Jarlsberg.

Bake the pizza on the preheated baking tray in the lowest level of the oven until golden brown; about 12 to 15 minutes.

Sprinkle arugula (rocket salad) on top when serving the pizza.

Photo and Recipes Used with Permission from TINE BA - www.jarlsberg.com


TDS 3