INGREDIENTS

INSTRUCTIONS

To make the dough, place 1/4 cup of the warm water in a small bowl.
Stir in the sugar until dissolved, then sprinkle the yeast onto the
surface of the water. Let the yeast sit undisturbed for 1 minute,  then
stir it into the water until blended. Let the yeast "proof" for  10
minutes; it should become bubbly because of the presence of sugar.  If
it doesn't bubble, it is outdated and inactive.  Pour the yeast mixture
into a large bowl. Mix in the remaining cup of  water, the olive oil,
and salt. Add the flour and semolina and stir  with a wooden spoon
until a ball of dough forms. Turn the dough onto  a lightly floured
surface and knead 10 minutes, flouring the work  surface as necessary
to prevent the dough from sticking.  Lightly oil a large ceramic or
glass bowl. Place the dough inside,  then flip it over so the oiled
side is on top. Cover with plastic  wrap and place in a warm place to
rise until double in bulk, about  1-1/2 hours.  Meanwhile make the
topping. Heat the oil in a large skillet over  medium heat and add the
onions. Cook, stirring frequently, until the  onions are golden brown
all over, about 20 minutes. Mix in the  mushrooms and cook until they
are brown and juicy, about 5 minutes.  Remove the pan from the heat and
season the mushrooms with the thyme,  salt, and pepper.  Preheat the
oven to 450 degrees. If you are using a pizza stone heat  it at least
45 minutes before cooking the pizza on it.  Punch down the dough and
dump it onto your work surface. Divide it  into 3. Lightly flour the
work surface, then with a rolling pin, roll  one portion of the dough
into an 11inch circle. If you are using a  pizza stone, then sprinkle
some cornmeal onto a pizza peel and place  the disk of dough on it;
otherwise, lightly grease a baking sheet and  place the dough on that.
Spread 1/3 of the sour cream all over the dough. Sprinkle on 1/3 of
the fontina cheese, then scatter 1/3 of the mushroom mixture all over
the pizza. Bake 8 to 10 minutes, or until the crust is golden brown
underneath. Repeat with the remaining ingredients.  Note: This recipe
makes three 11 inch pizzas. If you want to use  another topping for 1
or 2 portions of the dough, just use 1/3 or 2/3  of the mushroom
topping outlined below, and proceed accordingly. If  you desire to make
just one or two pizzas, freeze the remaining  portion of the dough in a
plastic bag.  Yield: Three 11 inch pizzas  CHEF DU JOUR JEANNE LEMLIN
SHOW #DJ9524  Busted and entered for you by: Bill Webster  Converted by
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