Rustic Wild Mushroom and Potato Pizza Provencal

Well, we do have a pizza book coming out in October, so we can’t start putting those recipes up on the site.  But here’s one of my favorite from Artisan Bread in Five Minutes a Day, our first book (2007).  It’s never been on the web before, and it’s a gem of Mediterranean simplicity.  In the next several days, I’m going to put up a video of the gas-grill version of this bread, so check back– for now, here’s the oven version (though you can probably figure out  how to do this from our old grill-pizza posts—http://www.artisanbreadinfive.com/?p=846

http://www.artisanbreadinfive.com/?p=248

As you can see, if you choose portobello mushrooms, they’re dark, dark brown in the first place and as they caramelize in the skillet and on the pizza, they become almost black.  Don’t be alarmed– they aren’t burned.  They’re just developing intense flavor as the dehydrate a bit.

OK, here’s what you need:

1/2 to 1 pound lean refrigerated dough, white or whole grain, or other from our books

2 small red new potatoes, skin on and very thinly sliced

6 large wild mushrooms such as chanterelles, shiitakes, porcini, oyster, or portobello (use less if choosing portobello), thinly sliced

2 tablespoons olive oil

1 teaspoon herbes de Provence

Salt and pepper to taste

5 oil-packed sun-dried tomatoes, thinly sliced

2 ounces finely grated Pamigiano-Reggiano cheese

Flour or cornmeal for covering the pizza peel

Preheat a baking stone in the oven for 20 to 30 min to 550 degrees F.  Prepare and measure all toppings in advance.

Saute the potatoes and mushrooms in olive oil until potatoes are soft.  Season with the herbes de Provence, salt, and pepper.

Dust the surface of of the dough with flour and cut off an orange to grapefruit-sized piece, depending on how large a pie you want.  Shape into a ball and roll out on a pizza peel to 1/8-inch thickness (my favorite pizza peel is back in stock at Amazon).

Distribute potatoes, mushrooms, and sun-dried tomatoes over the surface of the dough.  Sprinkle the cheese over the top.

Slide the pizza directly onto the stone and bake for 8 to 10 minutes.  Allow to cool slightly before serving.

Bon apetit!

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21 thoughts on “Rustic Wild Mushroom and Potato Pizza Provencal

  1. Potato on pizza is so good – I love the combination of starchy textures and flavour. Bet this is delicious with those earthy mushrooms too – yum!

  2. Can’t wait to get my hands on the book — I think I pre-ordered it. . .
    But I DO have a question — I make a lot of pizzas — will the dough that has been in the refrigerator have relaxed enough gluten so I can make a thin crust pizza without waiting half an hour for the dough to relax? I just want to plan ahead and not have a huge delay for dinner.

    • Hi Constance,

      Depends on the dough you are using, some has greater gluten strength than others. You can always leave it on the counter while you collect your other ingredients.

      Thanks, Zoë

  3. Jeff,
    I use a pizza stone, per your suggestion, but all of my loaves come out of the oven nearly white on the bottom – there is no nice crust like the top of the loaves. Any suggestions?

    Thanks,
    David
    Lake Elmo, MN

  4. Hi! I love this recipe and being Autumn in Australia mushrooms are super at the moment. Yum! One question though, is there a list of the different recipes within your books that you can choose from depending on what dough you have in your fridge? I would love to have a table format document where I can see a list of recipes to bake from say, brioche dough or a white dough!

    • Jo: No table format document exists, gotta look through the books. Yes, many different Master Dough Recipes that can be altered with toppings from other recipes, esp true for pizza, new book out in October on that, on Amazon US at http://htl.li/55sY5

  5. Due to time constraints I had to shape the basic boule from HB5 and let it sit for only 20 min. while the oven preheated. I then baked the loaf on the preheated stone with water. It turned out better than the loaves that I let rest for 90 min covered. Rather than oval and squat it turned out to be round and tall. I have since tried this method four times with the same results. Thought I would share this with your readers

  6. David: I had the same problem and came up with this solution: bake your bread on the stone with broiler pan containing water for 25 minutes, remove broiler pan – water has evaporated- bake an additional 15 – 20 minutes, depending how brown you like your bread. Good luck!!

  7. Barbara, I used your method and the bread was wonderful!!!!! I used fresh dough that had just risen for 2 1/2 hours and had no time in the fridge!!!
    David, I turned the bread for the last 10 minutes up side down and the bottom was a nice golden brown and very yummy!!
    Thanks for all the tips!!
    Desiree

  8. Potatoes on pizza?! That’s genius!!! I love zucchini on my pizza, but I can’t wait to try one with potatoes. :)

    I recently discovered your website and just ordered your Artisan Bread book. Unable to wait the 4 to 6 weeks that it’s going to take to get here (Mexico), I looked thru your archives and found the basic recipe and made it today! Oh my goodness gracious! So quick and easy. And oh-so-delicious.

  9. Hi Zoë & Jeff, I just popped back in to check on things and was delighted to see that Amazon offered pre-order Kindle sales so I’ve placed my pre-order for the e-book version. Great for far-flung customers like me, or anyone who prefers paperless versions for space & ecological reasons. I might not be the only one who’d be interested to know that e-book preorders are now possible, it might be an idea to blog about in the future :) Looking forward to your next book.

  10. Oh yes, my baby will be about 2mos old at that time and my daughter will be 20mos so the late October release date is perfect timing for me to potentially be back in the kitchen for 5 minutes at a time, or at least in the armchair kitchen :) Thank goodness this is about even faster recipes! You’re feeding my family! Merci & bedankt!

    • Yes, we need to showcase the electronic versions of the books, thanks for the reminder.

      Agree– the pizza and flatbreads are our fastest because there’s little or no resting time…

  11. I love it. I got up this morning a little before my fiancé, and made us a pizza for lunch. It was so great—a burst of flavor. I love that it only takes a few minutes to bake.

    I really need to get a pizza peel though. I had a bit of a comic disaster trying to get the dough into the oven. I was doing a mix of pushing and pulling the dough, and then part of it flopped, hanging over the pizza pan (I don’t have a stone). By the time all of the pizza was on the pan, all the toppings had slid over to one side, and I had to straighten them out and try to maintain the round shape of the dough. But for all that, it came out really well.

    I was really surprised how much rise this dough has in the oven. I rolled this thing out paper thin (except for some thick spots around the crust), so much so that I was afraid it would tear, and it still came out to a thick crust.

  12. I love the book “Artisan Bread in Five Minutes a Day, but the problem I’m having is removing the dough from the Pizza Peel. Even with using copious amounts of cornmeal, the dough will not slide off. Help!

  13. Just got the Pizza and Flatbread book and am disappointed to fine the dough recipe pretty standard, but I’ll give it a shot. I’ve been using Caputo at higher hydrations in hopes of more spring in the crust. Its hard not to put hands on the dough and knead some. One issue I expect is how to avoid the dough getting a skin during this long a refridgeration.

    • Frozen: We give the basic recipe to start out, but we follow with a high-hydration Caputo, see page 73.

      Don’t knead it unless you must, and then do so right after the initial mix (pre-rise). If you have a proper container you shouldn’t have a problem with skinning. Minimal venting (but some). Let us know how you make out.

      FYI, error on page 72, it’s 3 3/4 cup water. Other corrections at http://www.artisanbreadinfive.com/errors Jeff

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