After a week off from school I celebrated HARD by buying a wedding dress. A FREAKING WEDDING DRESS!!
It was such an amazing day. It was the second dress that I tried on, and right away I knew it was “the one”. When I met with the consultant she mentioned that I would probably just know which dress I wanted after trying a few…and boooooy was she right!!
Such a rush.
The whole weekend was fun actually. My two best friends came with me for the shopping trip and we had tons of fun catching up. I definitely need more girls weekends!
There’s something so unbelievably perfect about having pizza on the weekend. It doesn’t matter what time of year either, it’s just good.
This recipe uses a homemade pizza crust, pesto sauce, sautéed baby bella mushrooms, provolone, and grated parmesan to top things off. It’s a definite favorite in my house.
Have a slice!! xx
- 1 1/2 cup warm water (I just ran the tap warm)
- 1 envelope (2 1/4 tsp) instant yeast
- 2 tbsp olive oil
- 4 cups bread flour
- 1 1/2 tsp salt
- 1 tbsp unsalted butter
- 16 oz baby bella mushrooms (or cremini), sliced
- 1/2 medium red onion, thinly sliced
- splash of white wine (optional)
- dash of worcestershire sauce (optional)
- 1 cup pesto (I used homemade)
- 8 oz provolone cheese, sliced
- 1/2 cup grated Parmesan cheese
- In the bowl of a stand mixer, combine water, yeast, and olive oil. Mix with a spoon, then let sit until foamy (about 5 minutes). Add in 2 cups of bread flour and salt. Using the dough hook attachment, turn your stand mixer on low and mix the dough until it is nice and sticky. Add the additional 2 cups of flour in to the dough, and turn the mixer on until the dough comes together in a ball and is no longer sticky. If it is not smooth enough, you can add a few "flicks" of warm water and run the mixer until the dough is the right consistency. If there's not enough flour add some more (1/4 cup at a time).
- Rub a large bowl with olive oil and place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 to 2 hours.
- After the dough has risen, punch it down and place it on a floured surface. Divide the dough into two pieces. Using a rolling pin, form one dough ball into your desired shape (I used a pizza stone). Place the towel back over the dough and let sit in the warm place for 10 minutes. The other dough ball can be wrapped in plastic wrap and put in a ziploc bag and frozen for another day - just move it to the refrigerator the morning you plan to use it.
- While the dough is rising again, place a pizza stone on a rack in the lower third of the oven (if using). Heat oven to 500 degrees for at least 30 minutes.
- While the oven is preheating, prepare the mushrooms and onions. In a skillet, melt the butter over medium heat and add the sliced mushrooms and onions. When the mushrooms have cooked down a bit you can add wine and worcestershire sauce. Cook, stirring occasionally with a wooden spoon, until the mushrooms have released all of their liquid and both the mushrooms and onions are soft and browned (10 to 15 minutes). Set aside.
- Spread the pesto over the pizza dough leaving some space for the crust. Spread the mushroom and onion mixture evenly over the pesto, and then top with the provolone and Parmesan cheeses. Slide the dough onto the heated stone/baking sheet/pizza pan and place it into the oven.
- Bake until the crust edges brown and the cheese is golden brown in spots, 8 to 12 minutes. Remove from the oven, slice and serve!
Recipe adapted from Brown Eyed Baker