Bake Time: 40 mins | Yield: 8 servings | Level: Intermediate
3 cups all-purpose flour, plus more for dusting
1 envelope instant dry yeast
1 teaspoon sugar
1 teaspoon kosher salt
1 ½ cups water, warm
2 tablespoons olive oil
3 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons all-purpose flour
1 tablespoon fresh chives, chopped
1 teaspoon cayenne pepper
salt and pepper
1 cup heavy cream
½ cup whole milk
1 cup grated Parmesan
¾ pound ground beef
4 gloves garlic, chopped
1 ½ cups sliced mushrooms
Salt and pepper
4 jalapeños, sliced
1 medium red onion, sliced
2 japanese eggplants, sliced, optional
1 red bell pepper, sliced
½ cup grape tomato, halved
8-10 black olives, sliced
3 tablespoons fresh parsley, chopped
1 tablespoon red pepper flakes
½ cup grated Parmesan cheese
2 ½ cups Mozzarella cheese
½ cup fresh basil leaves, chopped
Dough–> In a large bowl, using electric mixer, combine the flour, yeast, sugar and salt. While the mixer is running, add the water and 2 tablespoons of the oil and beat until the dough forms into a ball. If the dough is sticky, sprinkle flour, 1 teaspoon at a time until the dough comes together in a solid ball. Scrape the dough onto a lightly floured surface and gently knead into a smooth, firm ball. Grease another large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl with plastic wrap and put aside to let it double in size, about 1 hour.
Preheat the oven to 400º F. Sprinkle the pizza pan with cornmeal. Set aside. Meanwhile, make the sauce and prepare all the other ingredients.
Sauce–> Heat the butter in medium saucepan over medium heat. Add the garlic and cook for about 1 minute until fragrant but not brown. Add the flour and whisk until smooth. Add the chives, cayenne pepper, salt and pepper. Gradually add the heavy cream and milk and whisk until mixture begins to thicken and bubble. Add the Parmesan, stir gently for 1 minute. Remove from heat and set to cool until ready to use.
Toppings–> Place together the ground beef, garlic, mushrooms, salt and pepper in a large skillet. Cook over medium high heat until evenly brown, about 5 minutes. Drain excess fat, if any.
Turn the dough out onto a lightly floured surface, cover with a clean kitchen towel or plastic wrap and let set for another 5-10 minutes. Roll out the dough into a 14-inch diameter circle, about ¼ – ½ -inch thick. Transfer the dough to the prepared pizza pan and drizzle with olive oil. Spread the sauce over, leaving a 1-inch border. Add the beef, and the other 9 ingredients. Sprinkle the Parmesan and Mozzarella cheese on top. Bake until the crust is golden and the cheese has melted, about 25-30 minutes. Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.