05/23/2018 White Baron Pizza

White Baron Pizza

Recipe Courtesy of Cindy Schumacher

Crust:
2 cups all-purpose flour
½ cup yellow corn meal
1 tsp. salt
1½ tsp. sugar
2 tsp. rapid rise yeast
2 Tbsp. olive oil
½ cup warm water
¼ cup milk

Heat water and milk in microwave until very warm. Combine dry ingredients.
Add water, milk and oil and mix at medium speed with electric mixer for about 2 minutes.
Remove from mixer bowl and knead lightly for a few seconds. Form into a ball.
Place in a greased bowl and cover lightly with plastic wrap. Let rise in a warm place until doubled.
(about 30 minutes). Remove dough to a lightly floured surface and knead by hand a few minutes.
Roll out into a 14 inch circle. Place on a pizza stone or pan that has been sprinkled with cornmeal.

Sauce:
2 Tbsp. butter
3 green onions, finely chopped
8 oz. fresh mushrooms, sliced
1 clove of pressed garlic
¾ cup white wine
1 tsp. cornstarch
½ cup heavy cream
¼ tsp. crushed basil leaves
½ tsp. parsley

In medium frying pan, melt butter. Add green onions, mushrooms and garlic, and sauté about 1 minute. Add ½ cup of wine and boil until liquid is reduced by half. Shake cornstarch and cream in a tight-fitting lidded container until cornstarch is dissolved. Add to pan along with the rest of the wine and spices.
Boil gently until sauce thickens. Remove from heat.

Toppings:
2 cups diced chicken breast
Diced tomatoes or peppers for color
12 oz. shredded mozzarella cheese
Olive oil or butter

Sauté chicken with vegetable oil, seasoned with thyme, salt, pepper, and poultry or seafood seasoning.
Lightly brush dough with oil or butter. Layer cheese, sauce, chicken, tomatoes, peppers, and more cheese. Bake immediately at 425 for about 15 minutes. Let cool about 3-4 minutes before slicing.