A couple of weeks back, the dining section talked about another new trend in New York. That of putting cream or bechamel sauce on a pizza in addition to, or instead of the cheese. Now tell me a bread baker who would resist this idea, specially when followed by a great recipe for mushroom cream pizza.
NY Times tells you to start with a pizza base of your choice, as long as it's thin crust. I started with this base from the pioneer woman, but made it part whole wheat. So you mix 3/4 cup whole wheat flour and an equal quantity of plain flour with 1/3 tsp salt. Warm 1/2 cup water, add 1/3 tsp dry yeast and let it bloom for 10-15 minutes. Drizzle a tbsp of olive oil on the flours, then throw in the yeasty water and knead for 4-5 minutes by hand or with a handheld mixer until well combined.
Form into a ball, coat with olive oil and put in the fridge for at least 24 hours (it will be fine for 3-4 days).
Now for the NY Times magic. Slice an onion thinly. Also thinly slice a cupful of mushrooms. Heat a tbsp of butter and on very low heat, cook the onions until soft. Add mushroom, salt and pepper then cook on a low heat, stirring frequently, until the mushrooms are cooked and the moisture they exuded has all evaporated. Add 2-3 tbsp of cream, mix well, let it cook for another 2-3 minutes and take the pan off the heat. The mixture will thicken a bit as it cools.
Heat your oven to as high as it will go. Grease a baking sheet with olive oil. Roll or stretch your pizza dough into a thin rectangle. Let it rise for 5-10 minutes, then top with the mushroom cream mixture. I omitted any cheese, but add a little if you like and bake until the crust turns golden.
By this time, your cream's all evaporated but it manages to make the mushrooms very creamy. More mushroom-y in fact, if such a thing is possible!