Add the wine and cook until evaporated, about 3 minutes. Once all the mushrooms have been browned, combine them in the skillet and season with 1 teaspoon kosher salt and 1/2 teaspoon pepper. Add some of the thyme, then stir the mushrooms and cook for another 2 minutes. Do not stir the mushrooms until they brown on one side, about 3 minutes. Add another tablespoon of oil between batches if needed. Saute the mushrooms in batches (do not overcrowd the pan). Heat the remaining 2 tablespoons of oil in a large cast-iron skillet over high heat. (The garlic puree will keep in an airtight container in the refrigerator up to 1 month.) Puree the garlic, 1/2 cup of the cooking oil and 1/2 teaspoon kosher salt until smooth. Turn the heat to low and cook until the edges of the garlic are slightly golden brown, 20 to 25 minutes. Meanwhile, while the dough is rising, in a small bowl toss together the tomatoes, herbs, olive oil, chives, balsamic and salt and pepper and set aside.ģ) Preheat your oven to 500 degrees, make sure it's preheated for 30 minutes along with your pizza stone (if using) before baking your flatbreads.Ĥ) Take each piece of dough, roll out into a thin (but not too thin) oval shape onto a lightly floured surface, transfer onto a piece of parchment (unless using a baking sheet) slide onto your preheated baking stone, bake for 5 minutes (poke the bubbles after about a minute) then take out, top with desired toppings and pop it back in for about 7-10 minutes or until deeply golden and crispy.Combine 1 cup of the oil and the garlic in a small pot over medium-high heat and bring to a simmer. 1) In the bowl of a stand mixer, add the flour, yeast, sugar and salt, stir then add the water and oil, attach your dough hook and knead until you get a smooth dough, about 4 minutes on medium speed.Ģ) Split the dough into 2 equal pieces, form into a ball, place in an oiled bowl, cover and let it rise for an hour.
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