Cracker-Crust Mushroom Pizza

To make the cake, combine 5 tablespoons of water, 1 teaspoon of butter and yeast in a bowl. Let stand for 2 minutes. Weigh or lightly spoon 5 ounces of bread flour into dry measuring cups; flatten with a knife. Sprinkle the yeast mixture with flour. Add semolina, rosemary and salt. Stir until smooth. Place the dough on a baking sheet; knead for 1 minute. Place the dough in a medium bowl smeared with cooking spray, turning to coat the top. Cover and leave in a warm, draughty place for 40 minutes.Set the oven grill to the lowest level. Place the pizza bone on the bottom rack. Preheat the oven and pizza pit to 500 ° C. Leave the pit in the oven for 30 minutes.To prepare the filling, preheat a nonstick skillet over medium-high heat. Add 2 teaspoons of oil; stir to combine. Add the mushrooms; sprinkle with 1/4 teaspoon salt. Saute for 2 minutes. Add garlic and pepper; simmer for 3 minutes.Place the dough on a lightly floured surface. Roll out the dough into a thin 14-inch circle. Transfer the dough to a baking sheet dusted with cornmeal. Brush the dough with 1 teaspoon of oil. Place the dough on the preheated pizza pan, using a spatula as a guide. Reduce the oven temperature to 475 °; bake for 5 minutes. Remove from the oven. Spread the sauce over the cake, leaving a 1/2-inch border; top with the mozzarella cheese, mushroom mixture, and parmesan cheese. Bake for 4 minutes or until the crust is lightly browned. Cut the pizza into 8 slices.