White Pizza with Goat Mozzarella, Shallots, Sage, Crimini and Morel Mushrooms

The goat mozzarella is really perfect for this pizza. It's tangy in a way regular (cow!) mozzarella isn't. A nice balance to the earthy mushrooms.

1 1/8 cups warm water
1 packet active dry yeast
3 cups flour
1 teaspoon sugar
1 teaspoon kosher salt
2 tablespoons olive oil (plus more)

4 dried morel mushrooms
olive oil
goat milk mozzrella, cut in very thin slices
2 or 3 shallots, thinly sliced
1 teaspoon chopped fresh sage
1 cup thinly sliced crimini mushrooms

With your pizza stone inside, preheat your oven to its hottest, non-broil setting.

Mix the yeast and water. Set aside. Put the flour, sugar, and salt into a food processor and pulse a few times to combine. With the processor running, add the olive oil, then the water-yeast solution (once the yeast is dissolved). Continue with the machine running until a ball begins to form. If the dough is too wet, add flour a tablespoon at a time until it produces the desired consistency. Remove the dough and form it into a ball, then dump it into a large bowl. Cover with plastic wrap and let rise in a warm, non-drafty place for an hour or so.

This recipe makes two crusts.

Soak the morels in a bowl of warm water for about ten minutes. When they are hydrated, thinly slice them crosswise.

Roll out one half of the dough, brush it with olive oil, then cover with the cheese, sage, shallots, and mushrooms. Perhaps sprinkle with a little coarse salt. Bake for about 10 minutes, until the cheese has melted and the crust begins to brown.