Wild Mushroom Pizza
Homemade pizza is actually quite easy to make. And once you know the basic techniques (I cheat on the pizza dough), can you swap out toppings really easily. I like matching my pizzas to the time of year, and to what’s fresh and available...that makes seasonal offerings really easy. While great all year long, during the Fall and Winter, one of my favorite toppings is mushrooms. In this recipe video, I show you how to make a wild mushroom pizza that tastes great, and is sure to impress. And of course, with a bit of practice it’s not much work at all. Hope you enjoy it as much as I do.
Recipe Overview and Keys to Success
To make the best wild mushroom pizza, just make sure to do these few things:
- For many mushroom dishes I really cook the mushroom down until they are well browned, and a bit crispy. For pizza, I actually like keeping them softer, so they remain more substantial on the pizza. Cook until they are tender, and reduced in size by about half
- If you have a pizza stone, use it, after heating it in a very high oven (450 degrees) for a good 30 minutes. No stone?, use the heaviest sheet pan you have, as the thicker the pan, the better it will be able transfer heat to the crust and get it nice and crispy
- Sliding the pizza onto the hot stone can be tough. Use some dry polenta on the board, which will act like little ball bearings allowing the pizza slide much more easily
- Throw on some cheese in addition to the mozzarella. Mozzarella is the main cheese and is key. But a little something else will add some complexity to the pizza and make it much more interesting.
RECIPE FOR WILD MUSHROOM PIZZA
Ingredients for Wild Mushroom Pizza (for two)
- Homemade Pizza Sauce - two thirds cup
- Pizza Dough - Don't make it; buy it from your local pizza shop - they've already sized it for small, med, large
- 1/2 cup of shitake mushrooms prepped and coarsely chopped
- 1/2 chanterelle mushrooms coarsely chopped
- 1 cup Mozzarella cheese
- 1/3 cup Gruyere cheese
- Dry polenta (or grits) to help slide the pizza
- Flour to dust your hands & cutting board
Making the Wild Mushroom Pizza
- Turn your oven all the way up (or at least to 450), and pre-heat your pizza stone or baking sheet for 20 minutes, while you roll out your dough.
- Heat a sauté pan over medium high heat, add some olive oil the mushrooms
- Season with salt and pepper, and sauté the mushrooms until they are tender, and reduced in size by about half
- I buy my pizza dough at a local pizza shop, which I’m sure you can do as well
- Watch me roll out pizza dough here, although I really stretch it out. Get it as thin as possible; generally about an 1/8 of inch thick is what I like.
- To help slide the put together pizza into the oven, lay down some dry polenta on your cutting board, and then the rolled out dough on top
- Slather the pizza sauce over the dough in a thin layer and season with salt and pepper
- Top with the mozzarella and the gruyere cheese
- Lay the cooked mushrooms around the pizza, and slide it into the oven on the pizza stone
- It will probably take about 15 minutes to cook through, you’re looking for the top to be just golden browned and crust to be nice a crisp (you can test by slipping a knife under the pizza)
- Remove from the oven to let the pizza rest. I like to keep it on the stone for about 5 minutes as that will help keep the crust crispy
Once the wild mushroom pizza is a bit cooled down, you can slice ‘er up and serve. Hope you enjoy it!
Wine Recommendation: I don’t think you can go wrong with a simple straight forward Chianti as a match for the mushroom pizza. After all it is first and foremost pizza. But if Chianti’s not your speed, Pinot Noir is one of my favorite wines to pair with mushrooms, and I think you can find a great match there as well.
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