By Sarah Glover
Homemade crust meets a garlic-packed oyster mushroom confit and melty brie cheese, all baked to golden perfection on the Traeger.
|cloves garlic, peeled
|cups grapeseed oil, plus more as needed
|active dry yeast
|cups all-purpose flour, plus more for dusting
|tablespoons extra-virgin olive oil, plus more as needed
|teaspoons kosher salt
|cups oyster mushrooms, diced
|brie cheese sliced into chunks
For the Confit Garlic: When ready to cook, set Traeger temperature to 250℉ and preheat, lid closed for 15 minutes. Place garlic and oil in a small saucepan (add more oil if cloves aren’t submerged). Cover and cook until cloves are golden and tender, about 2 hours. Let cool. Transfer garlic and oil to an airtight container and chill.
250 ˚F / 121 ˚C
“Bloom” the yeast by sprinkling the sugar and yeast in 2-1/2 cups warm water. Let sit for 10 minutes, until bubbles form on the surface. In a large bowl, combine the all-purpose 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 to 15 minutes. The dough should be soft, smooth and bouncy. Form the dough into a taut round.
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 an hour, or up to 24 hours.
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.
When ready to cook, set Traeger temperature to 500℉ and preheat, lid closed for 15 minutes.
500 ˚F / 260 ˚C
In a pan, add the chopped mushrooms and 1/4 cup of the garlic oil and cook until they soften and are golden brown on the edges. Remove and allow to cool.
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.
Spread the mushrooms and garlic mixture evenly onto the pizza crust. Add the brie cheese and thyme. Slide the pizza onto the preheated pizza stone or pan.
Bake for 15 minutes, or until the crust and cheese are golden brown. Enjoy!
500 ˚F / 260 ˚C
In order to add notes for this recipe, you must log in or create an account.