Back To Recipe Page
Print This Recipe
for this recipe
Tea Pizza With Shitake Mushrooms and SteakSubmitted by: Matthew Petty
Featuring Adagio's Hojicha Fugue this is probably the healthiest pizza ever. The addition of tea cooked steak and dehydrated shitake mushrooms add a mouthwatering way to have your tea and eat it too. Tea is used instead of water in the dough with the brewed tea leaves ground up and added to the dough as well, giving it a flavor between wheat and rye. Recipe also work well with Oolongs or bold/spicy flavored teas.
Prep Time: Prep: 30 minutes to 1 hour (1-2 hours for dough to rise)
Cook: 20 minutes total (3-5 for tea, 6-8 for steak and mushrooms, 9-12 for baking)
Serving Size: 2 - 4 people.
Brew four cups of tea. Enjoy the first cup, it was for you. Set two aside for later.
Prepare the Yeast:
1. Put the remaining cup into your blender or food processor with the spent leaves from the brew.
If your making this with a twiggy tea like Hojicha Fugue you might want to pluck the twigs out.
3. Strain the remainder back into a cup using a tea strainer. Throw out whatever doesn't fit through the strainer easily.
4. Put the cup in the fridge for about 5 minutes.
5. Once the tea is cooled to between 105' to 110' (microwave it if it's now too cold) add the sugar and the packet of yeast.
6. Stir and let sit for 10 minutes.
1. In a large bowl (glass or stainless steel) combine flour, salt, garlic powder and olive oil. Take a sip of your drinking cup until the yeast is ready. Add yeast mixture and stir for about five minutes. If you have a mixing bowl with dough attachment use it if not spoon and muscle. If the dough is sticky add more flour a little at a time until it doesn't stick to the walls of the bowl. If the dough is too dry and not absorbing all the flour after the first minute or so add some more tea from the supply you set aside (or your cup if you think no one will mind) a little at a time.
2. Once the dough has formed a ball take it out and knead it on a floured cutting board for another five minutes using as much flour as needed to keep the dough from becoming sticky. Kneading will be over when it keeps it own form and can be picked up by its edge without falling apart or sticking to the board.
3. Roll it back into a ball and put in it back into the bowl you were using before (have your assistant wash it while your kneading.) Put a tea towel over (or loosely cover the bowl with plastic wrap) and put it in a warm draft free place.
4. Let it sit until it's grown to more than half its original size. Approx. 1-2 hours.
Take a break for about a half an hour. The hard part is over.
1. Combine tomato sauce, tomato paste, wine, olive oil, garlic, basil, oregano, and salt.
2. Stir until smooth and set aside.
Sorry, there is no tea in this, but it's really good.
*Start this step when you think the dough is getting close to done so the meat stays hot.
1. Slice the steak (approx 1/4” wide and about 1” long)
2. Add the remaining two cups of tea, the pinches of salt and garlic, and the wine to a frying pan or wok and bring to a boil at med-high heat.
3. Add the steak and shitake mushrooms and cook for 6-8 minutes stirring often. The steak will be medium rare now but will finish cooking in the oven.
4. Drain the liquid into a bowl (it can be used to make a dipping sauce later)
5. Using the oil (or butter) fry the meat and mushrooms for an additional minute to seal the flavor in and dry some of the moisture off. You can skip this and dry them off with some paper towels if you'd like.
Very Important Step:
Place the rack in the middle and preheat the oven to 450'
Back to the dough:
1. When the dough has risen enough punch it down (remembering all that kneading you did earlier makes this part fun) and fold it over into a ball.
2. Cut off 1/3 to 1/2 (depending on if you'd prefer thick or thin crust) and either freeze the smaller one for later in the week or flatten it out and spread some garlic butter on it for an appetizer.
3. Take the larger piece of dough and flatten it (using the floured cutting board is easier if you can't throw it like the pros do) and put it on a pizza pan or cookie sheet. Let it sit for about five to ten minutes while you grate the cheese(s).
Make it look like a pizza:
1. Apply as much sauce as you prefer (Probably two to three large spoonfuls) to the center of the pizza and spread it out to about 1/4” from the edge.
2. Do the same with the mozzarella.
3. Add the steak and mushrooms.
4. If you are using asiago or cheddar as well add them after the toppings for a little color.
5. Put the pizza in the oven. Cook for 9-12 minutes. You'll know it done when the cheese in the center is melted and the cheese on the edges are just starting to turn brown. Or if your better at judging with crust it should be just a little brown like the lighter part of the shitake mushrooms (but you definitely want the cheese melted.)
1. Take it out and let it sit for at least 2 minutes to cool, otherwise the cheese will just melt back into one big glob after you cut it.
2. Cut and Eat!
1. Add 1/4 cup to 1/2 cup of the liquid that was drained from the steak and mushrooms and add an equal amount of the pizza sauce.
3.Heat (in the microwave is fine)