Rustic Pizza with Garlic Parmesan Oregano Cream Sauce

Rustic Pizza with Garlic Parmesan Oregano Cream Sauce

Rustic Pizza Garlic Parmesan Oregano Cream Sauce Stock Food Photo

© Nicole Branan

Rustic Pizza Garlic Parmesan Oregano Spinach Sun-Dried Tomato Stock Food Photo

© Nicole Branan | Image ID: 33-953

 
Rustic Pizza Closeup Stock Food Photo

© Nicole Branan | Image ID: 33-954

 

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Recipe Notes:  This is a delicious pizza with a thin and crispy "whole wheat" crust that I made with three parts all-purpose flour and one part wheat germ. I spread a buttery Parmesan, garlic and oregano cream sauce on it and then topped it with thinly sliced crimini mushrooms, spinach, sun-dried tomatoes, fresh mozzarella cheese and artichoke hearts. You can switch out any vegetables you like of course but I definitely recommend mushrooms because they go really well with the cream sauce.

 

Rustic Pizza with Garlic Parmesan Oregano Cream Sauce Recipe

(by Nicole Branan/Crust recipe adapted from Half Baked Harvest)

This recipe makes one 9–inch pizza.

Ingredients:

For the crust:

  • 0.5 cup warm water
  • 1.5 teaspoons active dry yeast
  • 1 teaspoon honey
  • 3/4 cup all-purpose flour
  • 1/4 cup wheat germ
  • 1/4 teaspoon salt
  • 1 tablespoons of olive oil to coat the bowl (that may seem like a lot but it's required for a really crispy crust)

For the garlic Parmesan oregano cream sauce:

  • 1 tablespoon unsalted butter
  • 2 garlic cloves, minced or pressed
  • 1/4 cup heavy cream
  • 1 tablespoon grated Parmesan cheese
  • 0.5 teaspoon fresh, chopped oregano (you can substitute dried oregano but use a bit less if you're doing that) 
  • salt to taste

For the pizza:

  • thinly sliced mushrooms
  • baby spinach leaves
  • canned artichoke hearts, drained and roughly chopped
  • shredded fresh mozzarella cheese
  • diced sun-dried tomato

Directions:

For the crust:

  • The day before you want to make the pizza, in a large bowl, stir together water, yeast and honey.
  • Let the mix sit for a few minutes until it starts to foam.
  • In another bowl, whisk the flour, the wheat germ and the salt together.
  • Stir the flour mix into the yeast until you get a sticky dough.
  • Turn the dough out onto a well–floured surface and knead for 5 minutes by hand (it’s very easy to knead, you won’t need a mixer). Add more flour as needed until the dough is smooth and doesn’t stick any more (you'll need quite a bit).
  • Coat the inside of a glass bowl with all the olive oil, then place the dough ball into it and roll it around until it’s well coated all around with oil.
  • Cover with plastic wrap and let the dough sit until it’s doubled in size.
  • Punch the risen dough down, then cover again and put in the fridge overnight.
  • Three hours before you want to bake the pizza, take the dough out of the fridge and let it warm up on the kitchen counter.

For the garlic Parmesan oregano cream sauce:

  • Melt the butter in a pan on medium heat.
  • Add the garlic and saute until fragrant.
  • Add the cream, then turn the heat down and cook the sauce for 5 minutes on a low simmer.
  • Stir in the Parmesan cheese (don’t worry if it’s a bit clumpy).
  • Add the oregano and season with salt.

For the pizza:

  • Heat the oven to 425 degrees F.
  • Oil a baking sheet with olive oil and set aside.
  • On a floured surface, roll out the dough, then transfer it onto the baking sheet.
  • Evenly spread the garlic cream sauce onto the pizza.
  • Add mushrooms, spinach, artichokes, mozzarella and sun-dried tomato on top. 
  • Bake the pizza until the crust is nicely browned (about 20 minutes).
  • Serve hot. 

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