Thin Crust Mushroom Pizza Recipe:
Makes: 2 pizzas
Step 1: In a kitchen aid bowl or in a mixing bowl take 2 cups flours (reserve 1/2 cup for later), and all other ingredients. Mix with a hook attachment on low speed or use a wooden spoon if you are doing it by hand.
Step 2: Let the kitchen aid go for 5 minutes. If the dough seems sticky add more flour 1 tablespoon at a time and mix till the dough is soft and doesn't stick to the bowl anymore. Could take about 7 minutes of mixing.
Step 3: If kneading by hand, dump the flour mixture onto the counter top and knead for 10 mins (adding flour if needed) until the dough is soft and not sticky. Coat the ball of dough with little olive oil, cover with a kitchen towel and let rise.
Step 4: The dough should be doubled in size (in 1-2 hours). Punch down the dough and divide into two. Store one portion in the fridge if using the next day or in freezer for later. Cover the other ball and let rise until ready to use.
Step 5: Preheat the oven to 425 F.
Step 6: Thinly slice the mushrooms and place them on a foil lined baking tray. Sprinkle some olive oil, thyme and salt and toss the mushrooms till well coated.
Step 7: Bake for about 20 minutes until almost done. Rest of the cooking will be done on the pizza.
Step 8: Preheat oven to 450 F.
Step 9: Roll out the dough into thin circle or rectangle. If the dough is springing back let it rest for few minutes in between rolling. Roll out until 1/4 inch thick or thinner if desired.
Step 10: Spread half the container of creme fraiche and all of the baked mushrooms.
Step 11: Bake for 10-15mins or until you see the edges turn brown.
Step 12: Sprinkle some crushed red pepper and enjoy.