Mushroom and Speck Pizza

• 4 to 5 ounces mixed mushrooms, such as hen of the woods, oyster, and cremini, cut into halves or quarters if large
• 1 tablespoon extra-virgin olive oil
• Kosher or sea salt
• Freshly ground black pepper
• All-purpose flour
• 1 (6-ounce) ball No-Knead Pizza Dough (page 104) or No-Knead Pizza Dough with Spelt (page 105)
• 2 tablespoons marinara sauce or crushed canned tomatoes (preferably San Marzano)
• 1 ounce Pecorino Romano cheese, freshly grated
• 1 ounce Parmigiano-Reggiano cheese, freshly grated
• 2 paper-thin slices Italian speck

1. If the dough has been refrigerated, transfer it to the countertop to let it rise for about 1 hour before making pizza.
2. Preheat the oven to 500F.
3. In a large cast-iron skillet or on a flat griddle, toss the mushrooms with the oil, salt, and pepper.
4. Transfer to the oven and roast for 10 to 15 minutes, until the mushrooms have collapsed and are nicely browned.
5. Transfer the mushrooms to a plate.
6. Preheat the broiler with the rack set 5 inches from the element or flame.
7. If you are using a cast-iron skillet or griddle pan for the pizza, set it over medium-high heat until it gets smoking hot, about 15 minutes.
8. Transfer the skillet (turned upside down) or griddle pan to the broiler.
9. If you are using a baking stone, heat it in a 500F oven for an hour, then carefully transfer it to the broiler.
10. To shape the dough, dust a work surface liberally with flour and put the ball of dough on it.
11. Sprinkle with flour and knead a few times until the dough comes together and holds its shape when you form it into a ball.
12. Add more flour if necessary.
13. Form it into an 8-inch round by pressing from the center out toward the edges, leaving a 1-inch border thicker than the rest.
14. Make sure the topping ingredients are measured and ready before you assemble the pizza.
15. Open the oven or broiler door, and quickly slide out the rack with the cooking surface (skillet, griddle pan, or baking stone) on it.
16. Pick up the dough and quickly transfer it to the cooking surface, pressing it back into shape if need be, while being careful not to touch the cooking surface with your fingers.
17. Spread a thin layer of the marinara sauce (to taste) on the pizza dough, leaving a 1-inch margin around the edges.
18. Scatter the mushrooms (to taste) over the sauce, then sprinkle on the cheeses.
19. Lay the slices of speck on top.
20. Broil the pizza for 3 to 5 minutes, until the crust has puffed up around the edges and blackened in spots.
21. Remove the pizza with a wooden or metal pizza peel or a thin square of cardboard, transfer it to a cutting board, and let it rest for a few minutes.
22. Cut the pizza into quarters, transfer to a plate, and eat.

mixed mushrooms, extravirgin olive oil, kosher, freshly ground black pepper, flour, noknead, marinara sauce, romano cheese, cheese, paper

Taken from www.epicurious.com/recipes/food/views/mushroom-and-speck-pizza-382548 (may not work)