“Norwegian Style” pizza with mushrooms & Jarlsberg®
- 12 g dry yeast
- 250 ml lukewarm water
- 500 g whole flour
- 1 tbsp extra virgin olive oil
- 1/2 tsp salt
- Extra flour to roll out dough
- 200 g tomato paste
- 2 tsp thyme or other herbs
- 4 tbsp extra virgin olive oil
- 50 ml water
- Salt, sugar and pepper
- 12 mushrooms, sliced
- 2 tbsp extra virgin olive oil
- 4 tsp tarragon
- Salt & pepper
- 400 g shredded Jarlsberg®
Toss the mushrooms with olive oil, tarragon, salt and pepper.
Place a pizza stone on the bottom rack of the oven, and preheat to 475°.
In large bowl, combine flour, salt and dry yeast. With a wooden spoon, gradually stir in lukewarm water until dough forms. Turn out dough onto a lightly floured surface and knead until smooth. Add olive oil and continue to knead until dough becomes elastic. Cover dough with a cloth and keep in a warm place; let rise for 30 minutes or until doubled in size. Punch down dough, divide into 4 equal portions and shape into 4 disks of approximately 8″ in diameter.
Spread a thin layer of tomato sauce evenly on dough and strew shredded Jarlsberg® on top. Scatter seasoned mushrooms over Jarlsberg®. Bake on the preheated pizza stone until pizza crust is golden brown, approx. 12 – 15 minutes.
Serving suggestion: Serve piping hot with fresh arugula on top.