Caramelized Mushroom and Tamarind Pizza
Homemade pizza dough topped with tamarind sauce, caramelized onions, mushrooms, kale, parmesan and fontina cheese, and lots of delicious herbs.
Ingredients
Dough
- 2 1/4 tsp active dry yeast
- 1 cup warm water
- 1 tsp granulated sugar
- 3 tbsp olive oil
- 1 tbsp honey optional
- 3 cups All-purpose flour
- 1 tsp salt
Pizza
- 1 tbsp butter
- 1 sweet onion, thinly sliced
- 1 cup water or white wine
- coarse salt and pepper
- 2 tbsp + 1 tsp tamarind sauce
- 2 cups wild mushrooms
- 1/4 cup freshly chopped rosemary, sage, and thyme
- 1 cup tuscan kale, roughly chopped
- 1 tsp crushed red pepper
- 1 cup shredded fontina cheese
- 1/2 cup shaved parmesan cheese
- olive oil
Instructions
Dough
- Pour 1 packet of active dry yeast and granulated sugar into a bowl with warm water. Stir gently and let rest for about 5 minutes, until mixture gets foamy. You can also use rapid rise yeast.
- In bowl of a stand mixer with hook attachment, add 2 cups of flour olive oil, and honey. Turn mixer on low and slowly pour in yeast mixture. Knead until yeast is fully incorporated. Dough should be sticky and wet. Slowly add in remaining flour until dough is smooth and not dry. You may not need the full cup, just watch the dough.
- Place dough in greased mixing bowl and cover with plastic wrap. Let dough sit at room temperature for 1 hour, or until dough doubles in size. Dough will make about 3 pizzas.
Pizza
- Preheat oven to 450 degrees F. Grease a large baking sheet with olive oil.
- Melt butter in a large skillet over medium heat. Add onions and cook 2-3 minutes, until translucent. Add water or white wine, salt and pepper, and cook another 5 minutes. Add 2 tbsp of tamarind sauce, wild mushrooms and herbs. Cook another minute, or until liquid has evaporated and onions are caramelized. Remove from heat and set aside.
- In a large bowl, add chopped kale and 1 tsp of tamarind sauce. Drizzle bit of olive oil and red pepper, then massage kale. Set aside.
- Roll out 1/3rd of the room temperature pizza dough into a thin circle. Transfer dough to the oiled baking sheet. Drizzle some olive oil over the dough, then top with fontina cheese, kale, and caramelized mushrooms and onions. Sprinkle shaved parmesan cheese on top.
- Bake for 10-15 minutes, or until crust is golden brown and cheese is bubbly. Serve immediately. Enjoy!
Did You Make This Recipe?
Tag @sweetandsorrel on Instagram and hashtag it #sweetandsorrel so we can see all the deliciousness!