Crust Pizza

For two thin crust, medium size "de Chevre" pizzas: 3 cups white flour, 1 portion dry yeast, 1 cup warm water, 1 teaspoon salt, 1 teaspoon sugar, 1/2 cup whole wheat flour, 1 teaspoon vegetable oil for greasing the pizza pan. Toppings: crumbled goat cheese, mushroom ragout, 1/4 cup grated mozzarella cheese.

Pizza crust recipe: Combine the yeast with a cup of warm water and let it sit for 10 minutes to bloom. Place the 3 cups of flour, salt and sugar in a mixing bowl (or food processor, if you are using) and add the yeast. Knead until you have smooth dough. Cover the dough with cling wrap and leave it in a warm place for 25 minutes to proof. Divide the dough to 2 balls and roll them with a rolling pin over the whole wheat flour. If you will use a non-perforated pizza pan, grease it with the oil, before putting the pizza on it. You can cook the pizza over the B-B-Q, as well. Recipe for mushroom ragout: Sliced mushrooms (cremini, portabello, button, shitake), porcini powder, 1 small onion, diced, 1 tsp. minced garlic, 2 tablespoon olive oil.

Sauté the onion and garlic in the olive oil and add the remaining ingredients. Cook until au sec and season to taste. Porcini powder is made by baking some dried porcini until they are crunchy, then let them cool down and powder them in a food processor. You won't be able to grind the dried porcini unless they are toasted first