Patrick Maggi's Recipe - "Gluten-Free Wild Mushroom and Goat Cheese Pizza"

Ingredients:

• ½ c. red onion, sliced in rings
• 8 to 10 oz. mozzarella
• 6 oz. goat cheese
• Wild Mushroom and Spinach Blend (recipe below)

Directions:
Coat par-baked crust with extra-virgin olive oil. Add Wild Mushroom and Spinach Blend. Top with mozzarella and red onion. Place goat cheese inside of the onion rings. Bake at 425°F for 10 to 12 minutes.
Wild Mushroom and Spinach Blend:

• 1 shallot, minced
• 4 garlic cloves, minced
• 4 tbsp. extra virgin olive oil
• 1 c. shitake mushrooms
• 1 c. chanterelle mushrooms
• 1 c. portobello mushrooms
• 1 c. enoki mushrooms
• 1 c. oyster mushrooms
• 1 c. white wine
• ½ c. spinach
• Salt and pepper, to taste

Sautée shallot and garlic with extra-virgin olive oil. Add mushrooms and sweat for 2 minutes. Add white wine and reduce heat for 2 minutes. Add spinach and cook for 1 more minute; add salt and pepper to taste.

Gluten-Free Dough Recipe:

• 2 c. tapioca flour
• 1½ c. brown rice flour
• ½ c. teff flour
• ⅔ c. instant nonfat dry milk powder
• 3 tsp. guar gum
• 1 tsp. salt
• 2½ tbsp. active dry yeast
• 1½ tbsp. sugar
• ¼ c. "everything" mix (kosher salt, fennel, poppy seeds, granulated garlic, granulated onion)
• 1½ c. warm water
• 3 tbsp. olive oil
• 4 egg whites

Dough Preparation:
Mix all dry ingredients in a large mixing bowl. Mix the wet ingredients in a mixer on low speed for 1 minute; add dry ingredients and mix on high for 2 to 3 minutes. Spray pans thoroughly with extra-virgin olive oil spray. Spread dough using greased wax paper. Parbake at 350°F for 5 minutes. Makes enough dough for two 14" pizzas.