St. Francis Winery & Vineyards

Recipes

Portobello Mushroom Pizza Suggested Wine: Zinfandel

	Pizza Dough
Ingredients:	4 cups all purpose flour 1 package dry active yeast 1 teaspoon salt 1 teaspoon sugar 1 tablespoon olive oil 1½ cups warm water

Directions:	In an electric mix with a dough hook, mix the water, sugar and yeast together. Let stand for 10 minutes. Add the flour and salt. Mix until the dough pulls away from the sides of the bowl. Remove the dough and knead by hand for about 5 minutes or until the dough is smooth and elastic. Place back into the mixing bowl and cover. Let rest until the dough has doubled in size, about 1 hour. Refrigerate dough or proceed to make the pizza.

	Topping
Ingredients:	2 teaspoons garlic, minced 2 tablespoons olive oil 1 Portobello mushroom, cooked and sliced 3 tablespoons tomato sauce 2 ounces goat cheese crumbled 4 slices prosciutto

Directions:	Preheat the oven to 500°F. Marinate the Portobello mushroom with the garlic and olive oil. Season with salt and pepper. Grill mushrooms in a grill pan or roast in the oven for about 5 minutes. Remove and slice. Flatten the refrigerated dough with the palm of your hand and roll out with a rolling pin into a large circle, not too thin. Place dough on a cookie sheet and top with the tomato sauce, sliced mushrooms and goat cheese. Bake for about 8 minutes. Top with the prosciutto and cook another 2 minutes. Remove from the oven, cut into slices and serve.