Tea Pizza With Shitake Mushrooms and Steak
Featuring Adagio's Hojicha Fugue this is probably the healthiest pizza ever. The addition of tea cooked steak and dehydrated shitake mushrooms add a mouthwatering way to have your tea and eat it too. Active cooking 20-30 mins.
Tea is used instead of water in the dough with the brewed tea leaves ground up and added to the dough as well, giving it a flavor between wheat and rye.
Recipe also work well with Oolongs or bold/spicy flavored teas.
2 h 30 m 2Ingredients
- For the whole recipe you will need a total of 4 cups of tea.
- Two teaspoons of dry tea (flatware not tsp.)
- I suggest brewing two cups and reusing the leaves for the third and fourth.
- For the dough:
- Makes enough for two thin crust large or one thick crust large and one small large.
- 3 cups all-purpose flour
- 1/4 cup oil (olive preferred)
- 1tsp sugar
Directions
Brew four cups of tea. Enjoy the first cup, it was for you. Set two aside for later.
Prepare the Yeast:
1. Put the remaining cup into your blender or food processor with the spent leaves from the brew.
2. Blend.
If your making this with a twiggy tea like Hojicha Fugue you might want to pluck the twigs out.
3. Strain the remainder back into a cup using a tea strainer. Throw out whatever doesn't fit through the strainer easily.
4. Put the cup in the fridge for about 5 minutes.
5. Once the tea is cooled to between 105' to 110' (microwave it if it's now too cold) add the sugar and the packet of yeast.
6. Stir and let sit for 10 minutes.
Dough:
1. In a large bowl (glass or stainless steel) combine flour, salt, garlic powder and olive oil. Take a sip of your drinking cup until the yeast is ready. Add yeast mixture and stir for about five minutes. If you have a mixing bowl with dough attachment use it if not spoon and muscle. If the dough is sticky add more flour a little at a time until it doesn't stick to the walls of the bowl. If the dough is too dry and not absorbing all the flour after the first minute or so add some more tea from the supply you set aside (or your cup if you think no one will mind) a little at a time.
2. Once the dough has formed a ball take it out and knead it on a floured cutting board for another five minutes using as much flour as needed to keep the dough from becoming sticky. Kneading will be over when it keeps it own form and can be picked up by its edge without falling apart or sticking to the board.
3. Roll it back into a ball and put in it back into the bowl you were using before (have your assistant wash it while your kneading.) Put a tea towel over (or loosely cover the bowl with plastic wrap) and put it in a warm draft free place.
4. Let it sit until it's grown to more than half its original size. Approx. 1-2 hours.
Take a break for about a half an hour. The hard part is over.
Sauce:
1. Combine tomato sauce, tomato paste, wine, olive oil, garlic, basil, oregano, and salt.
2. Stir until smooth and set aside.
Sorry, there is no tea in this, but it's really good.
Toppings:
*Start this step when you think the dough is getting close to done so the meat stays hot.
1. Slice the steak (approx 1/4")
