Try this delicious Cheesy Confit Garlic and Mushroom Pizza from Sarah Glover.
Sarah uses a Traeger grill to create this delicious pizza, which will cook your pizza to perfection, however if you don’t have a grill you can use you oven at home.
Cooking time: 15 mins | Prep time: 1 hour | Serves: 5-6 people
2 cups oyster mushrooms
Brie cheese, sliced into thin slices
3-4 sprigs thyme leaves
5 cloves Confit Garlic (see below for recipe and method)
3 heads of garlic, cloves peeled
1½ cups grapeseed oil
2 ½ (600ml) cups warm water
1 teaspoon sugar
2 teaspoons active dry yeast
7 cups (875g) all-purpose flour, plus more for dusting
6 tablespoons extra virgin olive oil, plus more for greasing
1 ½ teaspoons kosher salt
¼ cup (30g) semolina flour
Preheat the Traeger Grill or to 250°C (if you are using an oven heat to 90C). Place garlic and oil in a small heat proof pan (add more oil if cloves aren’t fully submerged). Cover and bake slowly until cloves are golden and tender, about 2 hours. Let cool; transfer garlic and oil to an airtight container and chill. The confit will be ready to use when needed.
“Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface.
In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form.
Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round ball.
Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least one hour, or up to 24 hours, if you are preparing in advance.
Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into rounds.
Lightly flour the dough, then cover with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients.
Preheat your Traeger Grill and pizza stone (or oven if using an oven) to between 230-260˚C.
In a pan add the chopped mushrooms and 1/4 cup of the garlic oil and cook over medium heat until softened. Remove and allow to cool.
Then, stretch and press the dough into a thin round. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking.
Sprinkle semolina onto an upside down baking sheet and place the stretched crust onto it. Add the mushrooms, thyme leaves, confit garlic and brie cheese.
Slide the pizza onto the preheated pizza stone or oven and bake for 15 minutes, or until the crust and cheese are golden brown.
Sarah Glover is the author of WILD: Adventure Cookbook and Ambassador for Traeger Grills Australia. She is an internationally renowned chef and explorer, who has travelled the world in search of epic food and wild adventures. Sarah has forged a career in Bondi Beach, Tasmania and beyond.
About Traeger Grills Australia
Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavorful smoke, making food taste delicious and most of all, memorable. Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au