By Melissa Clark
- Total Time
- 1 hour, plus 1½ hours' rising
- Rating
- 4(924)
- Notes
- Read community notes
This is a substantial tart with a crunchy, whole-grain dough. Don’t be put off by the yeast in the dough. It makes it both airy and crisp, and isn’t at all hard to handle. You don’t even need a mixer; this dough comes together quickly and easily by hand. For the most complex flavors, use a variety of different types of mushrooms, though just one kind is fine if that's what you have. Oysters, maitake, shiitake, black trumpet and chanterelles are best, but even cremini mushrooms work nicely. Serve this warm or at room temperature, preferably within 6 hours of baking for the crispiest crust, though it will hold up for a day or two if you store it in the refrigerator and reheat it in a 300 degree oven before serving.
Featured in: A Vegetable Tart, but Nothing Too Dainty
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Ingredients
Yield:8 servings
- 1½teaspoons active dry yeast
- 1teaspoon sugar
- ¼cup/60 milliliters extra-virgin olive oil
- 1¼cups/160 grams all-purpose flour, more as needed
- ¾cup/110 grams whole-wheat or rye flour
- 1½teaspoons fine sea salt
- 10ounces/283 grams oyster or other mushrooms, cut into 1-inch pieces (about 4 cups)
- 3large leeks, white and light green parts only, thinly sliced (about 4 cups)
- 3tablespoons extra-virgin olive oil, more for drizzling
- 1pound/454 grams butternut squash, peeled and sliced ¼-inch thick (about 2 cups)
- Fine sea salt, to taste
- Black pepper, to taste
- 1teaspoon chopped thyme leaves
- ¼teaspoon red pepper flakes, or to taste
- 1cup/114 grams grated white Cheddar or Gruyère cheese
- 2tablespoons chopped chives (optional)
- Fresh lemon juice, for serving
For the Crust
For the Topping
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
350 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 37 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 11 grams protein; 448 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Prepare the dough: In a medium bowl, sprinkle dry yeast and sugar over ⅔ cup/158 milliliters warm water. Let stand until foamy, 5 to 10 minutes, then add oil.
Step
2
In a large bowl, whisk together flours and salt, then stir in yeast mixture with a wooden spoon until combined. Turn out onto a floured surface and knead until dough is uniform and elastic, 3 to 5 minutes, adding more flour if needed. (Flour your hands if necessary to keep dough from sticking.) Or, if the dough seems a bit dry, add a bit more water.
Step
3
Transfer to an oiled bowl, turn dough to coat it with oil, cover with a damp cloth and let rest in a warm place until doubled in bulk, 1 to 2 hours (or longer if you kitchen is cold or drafty).
Step
4
Meanwhile, prepare the topping: Heat oven to 450 degrees. On a large rimmed baking sheet, toss mushrooms and leeks with 2 tablespoons olive oil and salt and pepper to taste. On another rimmed baking sheet, toss the squash with 1 tablespoon oil and salt and pepper to taste. Spread squash and mushroom mixtures out evenly on their respective pans and roast until lightly browned at the edges, 15 to 20 minutes for the mushrooms, 18 to 22 for the squash. Don’t let the vegetables get too brown, you will be cooking them again. Transfer baking sheets to a wire rack and let vegetables cool. (You can roast the vegetables up to 8 hours in advance.)
Step
5
Lightly oil a rimmed baking sheet. Roll dough out on a floured surface to an 11- by 16-inch/28- by 41-centimeter rectangle, then transfer to oiled baking sheet and press the dough out to the sides. Cover with a damp cloth and let rest for 30 minutes.
Step
6
Heat oven back to 450 degrees. Spread mushroom mixture over dough, sprinkle with thyme and red pepper flakes and top with squash. Sprinkle lightly with salt, then with cheese, then drizzle with olive oil. Bake until golden brown all over, 14 to 18 minutes. Serve hot or warm, sprinkled with chives if desired and lemon juice to taste.
Ratings
4
out of 5
924
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Cooking Notes
Stu
Made it twice, 2 different ways. Once, as published (good). Once with anchovies and shiitake mushrooms (fantastic!). I used a combination of different cheeses that always included grated mozzarella to add some "glue" to stick everything together. I used the Roberta's Pizza Dough recipe for the crust (from the Times), because it's easy. I let it rest in the fridge for about 4 days for extra flavor. BTW, this can be frozen and reheated with good results. MUST HAVE ANCHOVIES!
Albert
My impression is that the current recipe is more labor-intensive than it needs to be. For example, why not simply saute the mushrooms and leeks on stove top? You're still left with two steps that require baking on sheet pans in the over-- the crust and the squash. Three pans -- mushrooms, squash and crust -- seems like a deal-breaker, to me at least.
Ariel
The whole family liked this. I used the only mushrooms I had (white) and it was delicious. Very filling. I also added some chopped rosemary into the crust. Crumbled feta might be a good substitute for gruyere, too.
Wendy A
This isn't a pizza -- it's a savory tart. So it's not going to be topped like one and the dough isn't going to have the same character and flavor. As far as savory tart doughs go, this one is a keeper. Added some minced chiles to the top & used truffle cheese. Seasoned well. Delicious."Why don't we sauté the veggies in a skillet instead of dirtying a sheet pan?" Because it makes the toppings too wet and your tart's bottom will be soggy.
Adrianne
Keep in mind you can freeze dough- then just take it out the morning of the day you'll be using it, and it'll be ready to use by suppertime. I always have blobs of pizza dough in the freezer for recipes like this one!
Carol Sacks
We loved this. Dough is super-easy to work with and has a nice crunch; the toppings are full of flavor. We loved the squirt of lemon juice for serving.
ddbcdm
This is great. Only recipe I've ever commented on
Gabie
Followed this recipe to the letter and was impressed with the results. The flavor is fantastic! The only downside is the time it takes from start to finish. If you have the time, it's well worth the effort! Will make this again - that's how much we liked it.
Justine
This is my go-to recipe for when people come over. It comes out SO WELL every time and it's not too labor intensive to make. The finished product looks beautiful, and is a hit with guests. I make these changes:
1. Use sweet potato instead of butternut squash
2. Use blue cheese (sprinkled on halfway through baking)
3. Use a regular pizza dough recipe
4. When my sisters (who eats vegan) came over, I left off the cheese completely - still delicious.
Cindy
Very good! Be sure to drain off any extra liquid from the mushroom mixture before putting it on the crust. I had to roast my veggies a little longer than the recipe said to. This is a fair amount of work but it was a hit with my family.
Deb mcd
Use a store ball of dough
Andrea C
My daughter and I made this and we decided that the crust would benefit from some baking before adding veggies, as there were some areas in the middle of the baking sheet where the crust didn’t cook and became very mushy. I also think the leeks would be better if caramelized in a pan and then add mushroom. We also thought roasted Brussels sprouts that had been sliced would be a great addition. And all that said, the family enjoyed this a great deal.
Anjali
Incredible! Just make it!
Gail O
Flavors are excellent and crust is crunchy and nutty. Well Worth the effort to make.
Modestchef
Here's how to reheat pizza. Heat a nonstick pan on medium. Place as much pizza as you can into it without crowding. Cook uncovered for 2 minutes. (This crisps the crust.) Drop a few drops of water onto the pan, cover, and cook for two minutes. (This melts the cheese.) Enjoy a crust that will be better than the original.
Tory
Topping was awesome. My crust did not work. It didnt rise well. I used white and whole wheat flour. We ate it but I threw out the leftovers
Alice
Top with fresh arugula before serving. You're welcome.
VH
Delicious- made a pizza version with my own sourdough pizza dough and used the TJs Autumn Harvest Sauce and 1/2 cup caramelized onion cheddar and 1/2 cup gruyere. Threw arugula and squeezed lemon on top when out of oven. I have an extra large pan so I roasted all the veggies in one pan and had no issues with sogginess.
Carol, RWC, CA
The flavors complemented each other beautifully even without the spritz of lemon. I used spiralized squash which worked well. However the topping does not adhere to the dough so the larger squash slices is probably better. Our friends wanted to make this themselves, too. It was the hit for an appetizer.
thatsnotmyname
Put marinated goat cheese on top w some of the oil!!!
paulina
i made it using whole wheat pizza dough i had in the freezer, since i didn't have leeks or fresh thyme, i subbed for red onions and fresh sage, used some random semi soft italian cheeses and it turned out great. very much into whole wheat dough flavors for this. thanks :)
Schwartzinello
The first time I made this, I used whole wheat pastry flour as that's what I had on hand. The crust was much more tender and focaccia-like. The second time utilized whole wheat flour, which was much more dense and wheat-y tasting. If I made it again, I'd opt for the whole wheat pastry flour!
Jennifer
I love this recipe! I made it with fresh oyster mushrooms and they were amazing. The dough is very similar to a Fields of Greens Pizza dough recipe that I have used for years. The rye flour is essential, and so is pressing it out as thin as you can to fill a rimmed cookie tray. Wondering if anyone has tried making this GF and/or vegan, and if so, what cheese? I might try it two different ways for Thanksgiving, as we'll be joining all kinds of eaters.
Tina
I used puff pastry and added kale.
Maddie
At first I thought this was too labor intensive for a tart/pizza, but then I tasted it -- WOW. The crust is light and crispy, the toppings savory and delicious. I used Trader Joe's gruyere/swiss blend for the cheese and it was perfect. A meal (with leftovers) for the two of us, and it would make a great appetizer for a larger crowd. Worth it!
Rebecca
Made this with family. Used frozen puff pastry instead of dough to save time and energy and it worked out beautifully.
Ben
This was delicious - I just used an entire butternut squash and my personal pizza crust recipe - it came together beautifully.
mu11e
Could this work with puff pastry instead of dough as the base in a pinch? Any advice on how to adjust?
Diane
Sadly, this was only average. Based on the time required, not a recipe we'll repeat. Needed more punch, more flavor. More everything.
Joe
Made as written, with chantarelles my wife gathered. Most excellent, and will definitely make again. I did add some rosemary to dough, thanks to other comments.
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