I’ve mentioned my love of Cecconi’s and their goat cheese & black truffle ‘pregiato’ pizza and sadly, while I’ve moved to suburbia where I don’t have to choose between Five Guys and In N’ Out (we’ve got ’em both), I also don’t have the liberty of strolling into Cecconi’s and ordering up the $48 dollar pizza of my dreams. Being the resourceful girl that I am, I was able to do some reconnaissance work and find a (more than) suitable fill in.
Clearly, I couldn’t find the exact Cecconi’s recipe. It’s not really up for sale and even if it were, it’d probably cost me a pretty penny. I found a really great similar recipe from Guilty Kitchen and I must say, it very well may be the best dang pizza you’ve never made… yet. It is a bit labor intensive, but it’s worth all the blood, sweat, and tears once you taste this heavenly pie.
The Best Dang Pizza You’ve Never Made… Yet.
For the crust :
(makes one large rectangle crust)
1/4 cup warm water
2 tsp active dry yeast
1 tsp sugar
2/3 cup water, room temperature
1 Tbsp olive oil
2 cups whole grain whole wheat flour
3/4 tsp salt
1 1/2 Tbsp fresh rosemary, finely chopped
baking spray, butter or other fat (for greasing your bowl)
1. Place 1/2 a cup of water in a small bowl or glass measuring cup. Sprinkle in yeast and add tsp. of sugar, stir and let rest 5-10 minutes.
2. Add room temperature water and olive oil to yeast mixture, stir.
3. Place flour and salt in bowl of electric mixer, fitted with paddle attachment. Mix on low for a few seconds.
4. Slowly pour yeast mixture into flour, mixing on low speed. Mix until dough begind to form and sides of bowl are clean. Rest for 5 minutes.
5. Meanwhile, change out the paddle attachment, for the dough hook. Mix for another 5-10 minutes, or until dough becomes smooth and elastic.
6. Oil a medium sized bowl, plop dough ball in, cover in plastic wrap and let rise for 1 1/2 to 2 hours in a warm place.
7. Punch down, roll out into a rectangle and fold edges in on themselves to make a small crust.
For the toppings:
1 large sweet onion (Vidalia, Walla Walla, etc)
1 tsp olive oil
1 12 oz bottle of amber (or darker) beer (minus three or four swigs for the chef!)
salt & fresh cracked pepper
2 Tbsp brown sugar
2 cups brown mushrooms, sliced
2 cloves garlic
1 tsp olive oil salt and fresh cracked pepper
2 fresh black mission figs, diced
2 oz. fresh goat’s cheese (chèvre)
sprinkling of black or white truffle oil
1. Peel onion, cut in half from top to bottom, slice into thin half moon slices.
2. In large, heavy bottomed saucepan, add oil, onions, s & p and sugar.
3. When onions have begun to soften, begin adding beer about a 1/4 cup at a time. Allow liquid to cook out completely before adding more. Essentially, you are deglazing the pan over and over again.
4. When all the beer is gone and pan has been deglazed a final time, set onions aside.
5. Slice mushrooms and grate, mince or crush up your garlic cloves. I’m not picky…
6. Add mushrooms and garlic, plus 1 tsp olive oil into saucepan (you could use the onion pan if you don’t want to clean more than one, I know that’s what I would do).
7. Sautée until mushrooms are fully cooked, set aside.
Time to get grilling!
1. Heat your grill to almost high. Brush olive oil onto the top of your crust (the side your toppings will eventually rest on). Toss onto oiled grill for 3-5 minutes.
2. Oil the bottom as the crust is grilling. When ready, flip over and grill the other side for another 3-5 minutes. Be gentle when flipping!
3. When done, remove to large baking tray.
4. Take your goat’s cheese and rub it all over the crust, kind of like a sauce. The heat from grilling will melt the cheese a bit and make it easier to spread.
5. Sprinkle on your onions, mushrooms and figs and more goat’s cheese if you want.
6. Here is where you can do two things to finish your pie. 1) Return to grill on medium heat and bake until cheese is melted and crust is golden and crispy OR 2) Set in 450-500°F oven and bake for about 10 minutes. Either way is fine.
7. When your pizza is ready, drizzle truffle oil over (not too much), cut into 8 pieces and serve. Delicious!
You can try it without the figs if you’d like, but I think they add another layer of flavor. The pizza is fantastic either way. As usual, you’re welcome.
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