Cracker-Crust Mushroom Pizza

Ingredients

• 0.3 teaspoon active yeast dry
• 0.8 cup bread flour 
• 1 tablespoon cornmeal 
• 0.1 teaspoon pepper red crushed
• 2 teaspoons rosemary fresh chopped
• 2 teaspoons garlic minced
• 0.3 cup lower-sodium marinara sauce (such as McCutcheon's)
• 1 tablespoon olive oil extra-virgin divided
• 1 teaspoon olive oil 
• 2 tablespoons parmigiano-reggiano cheese fresh grated
• 0.5 cup part-skim mozzarella cheese shredded
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 3 tablespoons semolina flour 
• 4 ounces shiitake mushroom caps sliced
• 5 tablespoons warm water (100° to 110°)

Equipment

• bowl
• frying pan
• baking sheet
• oven
• knife
• spatula
• measuring cup
• pizza stone

Directions

1. To prepare crust, combine 5 tablespoons water, 1 teaspoon oil, and yeast in a bowl.
2. Let stand 2 minutes. Weigh or lightly spoon 5 ounces bread flour into dry measuring cups; level with a knife.
3. Sprinkle bread flour over yeast mixture.
4. Add semolina flour, rosemary, and salt. Stir until just combined. Turn dough onto counter; knead 1 minute.
5. Place dough in a medium bowl coated with cooking spray, turning to coat top. Cover and place in a warm place, free from drafts, 40 minutes.
6. Position an oven rack in lowest setting.
7. Place a pizza stone on lowest rack. Preheat oven and pizza stone to 500; leave stone in oven 30 minutes.
8. To prepare topping, heat a nonstick skillet over medium-high heat.
9. Add 2 teaspoons oil; swirl.
10. Add mushrooms; sprinkle with 1/4 teaspoon salt. Saut for 2 minutes.
11. Add garlic and pepper; saut 3 minutes.
12. Turn dough out onto a lightly floured surface.
13. Roll dough out to a thin 14-inch circle.
14. Transfer dough to a baking sheet dusted with cornmeal.
15. Brush the dough with 1 teaspoon oil. Slide dough onto the preheated pizza stone, using a spatula as a guide. Reduce oven temperature to 475; bake 5 minutes.
16. Remove from oven.
17. Spread sauce over crust, leaving a 1/2-inch border; top with mozzarella cheese, mushroom mixture, and Parmigiano.
18. Bake 4 minutes or until crust is browned. Slice pizza into 8 wedges.