Shiitake with Walnut Puree Pizza
- Walnut Purée
- 100 grams (about 1 cup) Spanish or white onion, sliced 1 centimeter (1/2 inch) thick
- 50 grams (1 1/3 cups) walnuts
- 50 grams (scant 1/4 cup) water, plus more as needed
- Pizza
- 1 ball of No-Knead Pizza Dough, shaped and waiting on a floured peel
- 100 grams (scant 1/2 cup) Walnut Purée
- 90 grams (about 9 medium) shiitake mushroom caps, thinly sliced
- 10 fresh rosemary leaves
- Generous pinch of freshly ground black pepper
- 4 grams (1/2 teaspoon) fine sea salt
- Extra-virgin olive oil, for drizzling
- Produce
- Rosemary, fresh leaves (10)
- Shiitake mushroom caps (90 grams)
- Spanish or white onion (100 grams)
- Walnut puree (1)
- Walnut puree (100 grams)
- Walnuts (50 grams)
- Cooking & Baking
- Black pepper, freshly ground (1 Generous pinch)
- No-knead pizza dough (1 ball)
- Olive oil, Extra-virgin (1)
- Sea salt, fine (4 grams)
- Drinks
- Water (50 grams)
- Frozen
- Pizza (1)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 28, 2012 (11 months ago).
28 people saved this recipe.
