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White Pizza with Mushrooms, Sun-dried Tomatoes, and Broccoli

Noelle Ferrada-Kelly, Opera Singer In The Kitchen

White Pizza with Mushrooms, Sun-dried Tomatoes, and Broccoli


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Mix together the dry active yeast, sugar and ground coriander in a large bowl.  Add 1 cup of warm water to the bowl. Set aside for a few minutes until it foams. Toss in the salt and 2 tablespoons of olive oil, and slowly sift in about 2 cups flour until it sticks together into a loose dough. Lightly flour a cutting board and turn the dough out onto it. Knead it for about a minute, then set the ball in a large bowl greased with 2 Tablespoons of olive oil. Turn the dough over to cover in oil, then let sit in a warm place until it doubles in size, about 45 minutes.

Meanwhile roast the heads of garlic. chop the tops off to make them easier to extract later. Lay them in aluminum foil and cover with a little olive oil. Roast at 375°F for about 30-45 minutes until light golden brown.

When they are cool enough to handle you can pop the cloves out with your fingers. blend them with the coconut milk and salt, and set aside.

Once the dough has risen, preheat the oven to 475° F.  Sprinkle a large baking pan with cornmeal or flour. Gently remove the dough from the bowl onto the pan – it will deflate a little. Lightly flour the dough again if needed and press out to a Lightly pour the cream across the crust, then add the mushrooms, tomatoes and broccoli, pressing down gently.

Bake at 475° F for 10 minutes or until lightly brown around the edges and the cream is starting to bubble. Sprinkle with vegan parmesan. Serves 2-3.