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A new trend from New York


Like thousands of people, I eagerly look forward to Wednesdays when The New York Times publishes it's dining section. With it's witty reviews, NY Times has been the undoing of many a fledging new joint. And look at the trends it's pioneered. Jim Lahey's no knead bread started in the this dining section before becoming a worldwide rage.

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!
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Comments

notyet100 said…
this looks so simple nad yummy...thnks for the recipe
February 24, 2010 at 11:32 AM
uma said…
Hey Simran,
easy n delicious!
February 26, 2010 at 5:28 AM
Unknown said…
Cant believe there was cream on that! Inriguing recipe!
February 27, 2010 at 12:29 AM
Ann said…
I mioss NY Times. I had to cancel my subscription when we had to climb over the unread copies piling at our door. Then I tried email subscrip, and my inbox was flooded with unread items.
I'm obviously very BEHIND on all the latest food trends. This sounds delish, and oh so elegant.
February 27, 2010 at 9:41 AM
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