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Mushroom and Brie Pizza with Whole Wheat Beer Crust
by
Julie Murkerson
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%20when%20you%20can%20make%20your%20own%20delicious%20pizzas%20at%20home?%20I%E2%80%99ve%20made%20a%20few%20great%20pizzas%20at%20home%20and%20I%20especially%20like%20making%20them%20in%20my%20cast%20iron%20skillet.%20The%20cast%20iron%20skillet%20produces%20a%20crispy%20bottomed%20crust%20and%20gives%20you%20a%20semi%20deep%20dish%20type%20pizza.%20It%E2%80%99s%20pretty%20amazing.%20Doesn%E2%80%99t%20that%20pizza%20up%20there%20in%20that%20photo%20look%20good?%20Well,%20it%20is%20pretty%20good!%20It%20has%20some%20pretty%20amazing%20flavor%20from%20the%20onions%20and%20rosemary%20saut%C3%A9ed%20in%20an%20Oktoberfest%20beer.%20Don%E2%80%99t%20worry,%20if%20you%20can%E2%80%99t%20find%20any%20Oktoberfest%20beers,%20you%20can%20always%20use%20an%20amber%20colored%20beer%20such%20as%20Newcastle%20Brown%20Ale.%20Oh%20yea,%20and%20the%20sauteed%20crimini%20and%20shiitake%20mushrooms%20and%20shallots%20just%20add%20to%20the%20amazing%20flavor%20of%20the%20mushrooms.%20You%20can%E2%80%99t%20go%20wrong%20with%20this%20pizza.%20Enjoy!%3C/p%3E%3Cp%3EMushroom%20and%20Brie%20Pizza%20with%20Whole%20Wheat%20Beer%20Crust%3C/p%3E%3Cp%3EIngredients%3C/p%3E%3Cp%3EFor%20the%20Pizza%20Dough%3C/p%3E%3Cp%3EInstructions%3C/p%3E%3Cp%3EFor%20the%20dough%3C/p%3E%3Cp%3EPlace%20the%20warm%20beer%20and%20the%20yeast%20in%20the%20bowl%20of%20a%20stand%20mixer.%20Let%20stand%20until%20foamy.%3C/p%3E%3Cp%3EIn%20a%20mixing%20bowl,%20combine%20the%20whole%20wheat%20and%20all%20purpose%20flours%3C/p%3E%3Cp%3EAdd%20the%20salt,%201/2%20C%20flour%20mixture%20and%20olive%20oil%20to%20the%20beer/yeast%20mixture.%20Mix%20with%20the%20dough%20hook%20until%20well%20blended.%3C/p%3E%3Cp%3EAdd%20the%20remaining%20flour%20about%201/2%20C%20at%20a%20time%20and%20knead%20for%208-10%20minutes.%20Due%20to%20using%20whole%20wheat%20flour,%20you%20may%20need%20to%20add%20a%20little%20more%20liquid%20to%20the%20dough.%20Do%20this%20slowly%20as%20you%20do%20not%20want%20to%20add%20to%20much%20and%20make%20the%20dough%20sticky.%3C/p%3E%3Cp%3EPlace%20dough%20in%20a%20oiled%20bowl%20and%20cover.%20Allow%20to%20rise%201-2%20hours%20or%20until%20double%20in%20size.%3C/p%3E%3Cp%3EPlace%20the%20dough%20ball%20on%20a%20floured%20surface%20and%20roll%20into%20a%2012%20inch%20circle.%3C/p%3E%3Cp%3EPress%20into%20the%20bottom%20and%20partway%20up%20the%20sides%20of%20a%2010%20inch%20cast%20iron%20skillet.%3C/p%3E%3Cp%3EFor%20the%20pizza%3C/p%3E%3Cp%3EIn%20a%20large%20pan%20over%20medium%20heat,%20heat%201%20tbsp%20olive%20oil.%20Season%20with%20salt%20and%20pepper%20and%20saute%20the%20onions%20and%20rosemary%20until%20the%20onions%20are%20tender.%20Add%20the%20beer%20and%20simmer%20until%20the%20beer%20evaporates.%20Place%20onions%20in%20a%20bowl%20and%20set%20aside.%3C/p%3E%3Cp%3EAdd%20the%20remaining%20oil%20to%20the%20pan,%20season%20with%20salt%20and%20pepper%20and%20saute%20the%20mushrooms%20and%20shallots%20until%20tender.%20Add%20a%20little%20beer%20and%20cook%20until%20it%20evaporates.%20Mix%20in%20the%20parsley.%3C/p%3E%3Cp%3EBrush%20the%20prepared%20pizza%20dough%20with%20olive%20oil.%20Top%20with%20sauteed%20onions,%20then%20mushroom%20mixture%20and%20then%20top%20with%20the%20brie%20cheese.%20Bake%20at%20425%20for%2012-15%20minutes.%3C/p%3E%3Cp%3ENotes%3C/p%3E%3Cp%3EAdapted%20from%20Williams%20Sonoma%20Weeknight%20Fresh%20and%20Fast%20by%20Kristine%20Kidd%3C/p%3E%3Cp%3E2.2%3C/p%3E%3Cp%3Ehttp://www.thisgalcooks.com/2013/10/04/mushroom-brie-pizza-whole-wheat-beer-crust/%3C/p%3E%3Cp%3EMore%20from%20This%20Gal%20Cooks%3C/p%3E%3Cp%3EDeep%20Dish%20Beer%20Crust%20Pizza%3C/p%3E%3Cp%3EChicken%20Enchilada%20Pizza%3C/p%3E%3Cp%3ETomato%20Spinach%20&%20Artichoke%20Pizza%3C/p%3E){kind=link}