The nice people at Hodgson Mill reached out to me a little while back and invited me to take part in a food blogger recipe competition. The object of the competition is to create a healthy pizza using their whole grain/organic flours and grains and of course, you know me, I jumped right on that. We love pizza here in the Lufkin house–pizza for us is nearly a weekly treat–I make it to use up leftover odds and ends in the fridge that otherwise might go in to a soup, to make sure everyone here is getting in their veggies and calcium and also this summer to use up our abundant herbs and tomatoes from our outside pots. It’s fun to make, economical and who doesn’t like pizza?
Anyway, in thinking about using Hodgeson Mill Whole Wheat Flour in my crust (I had to use at least 50% whole wheat) I wanted to make sure that my toppings were meaty and had a strong flavor to hold up to the heartiness of the crust and mushrooms fit that bill…lots of mushrooms…and I paired the mushrooms with a good hit of Marsala wine to add some savory sweetness to the dish. Throw in some chicken, cheese and proscuitto and what do you get? Hearty Chicken Mushroom Marsala Pizza!
There are a few easy steps to this recipe so have taken some pictures along the way to help you visually if you don’t make pizza often.
Hearty Chicken Mushroom Marsala Pizza
For the Crust:
1 pk. Hodgson Mill Dry Active Yeast
1 cup warm water (110 degrees F or cooler)
¼ teaspoon sugar
1 1/2 cup Hodgson Mill Whole Wheat Flour
1 ½ cup Hodgson Mill Organic White Flour
2 teaspoons kosher salt
2 teaspoons granulated garlic
1 tbsp olive oil
For the topping:
2 tablespoons olive oil
1 ½ pounds boneless, skinless chicken thighs, cut to ¾” pieces
1 cup Marsala
1/2 cup diced shallots
16 oz sliced button mushrooms
8 oz log goat cheese
½ cup grated parmesan cheese
2 tablespoons Hodgson Mill Old Fashioned Corn Meal for sprinkling
6 oz thinly sliced prosciutto, torn in to large pieces
3 tablespoons chopped fresh parsley
Preheat oven to 500 degrees and place pizza stone on middle rack of oven If not using a stone, wait to preheat oven.
In the bowl of a stand mixer, combine Hodgson Mill Dry Active Yeast, warm water and sugar. Whisk to combine. Mixture will become frothy and bubbly very quickly.
Add both Hodgson Mills flours, salt, granulated garlic and olive oil and knead slowly for about 10 minutes until dough is smooth and elastic.
Remove from dough from bowl, coat bowl with olive oil, replace dough and cover tightly with plastic wrap.
Allow to rise in a warm place (mine is on my preheating stove) for about an hour or until doubled in size.
Meanwhile, in a large skillet, heat two tablespoons olive oil over medium high heat until shimmering. Add chicken, season with salt and pepper to taste and brown chicken until cooked through.
Remove chicken from pan, deglaze with Marsala, scraping the bottom of the pan to remove browned bits.
Add shallots and mushrooms, reduce heat to medium low, season with salt and pepper to taste and cook mushrooms until Marsala is evaporated, about 10 minutes. Remove pan from heat and set aside.
If not using a pizza stone, preheat oven to 500 degrees F. Place a large baking sheet upside down in the oven.
Sprinkle pizza peel with Hodgson Mill cornmeal. Shape pizza dough to a 12” circle (or two smaller pizzas) and place on prepared peel (if you don’t have a pizza peel, you can use the back of a baking sheet). Break goat cheese in to ½ inch or so chunks and sprinkle on crust. Add cooked mushrooms and chicken. Sprinkle with parmesan cheese. Bake 5 minutes.
After 5 minutes, tear prosciutto in to large piece and place randomly on pizza. Bake for 7 more minutes.
Remove from oven, allow to rest 5 minutes and garnish with chopped parsley. Slice and serve!
And now, for the giveaway!!! Simply leave a comment on my blog in the comments section telling me what you might make with Hodgson Mill Whole Wheat Flour and any of their other delicious and healthy products-here’s there site if you want more info on their products–they are available locally in nearly all grocery stores: http://www.hodgsonmill.com/
and you will be entered to win a $25.00 Hodgson Mill Gift Pack—US only please….
for another entry, share this giveaway on Facebook….and for another, please Tweet it!
That’s three entries all together—each a separate comment please–some of my more blog/tech savvy friends use a random generator to pick a name but I will put all of the entries in to a hat and have our favorite 11 year old, the fabulous Lily, pick the winner in a week. Enter by noon on the 24th please!
And of course, there’s a catch….this pizza entry is going to require VOTES—I know…shocking, huh? As soon as the recipe goes live on the Hodgson Mill site I will update you on the voting……Thanks a million for your support and if you make this recipe, please let me know what you think!
UPDATE: Here’s the voting link for my pizza–if you have a sec, would you mind? Simple click and vote, no registration!