Savory Mushroom Pizza: A Homemade Gastronomic Delight
Course: MAIN DISHES4
servings20
minutes35
minutesIndulge in culinary finesse with this Mushroom Pizza recipe, blending earthy cremini mushrooms, aromatic garlic, and savory toppings atop a golden, crispy crust. This guide unveils the creation of two tantalizing pizzas, promising an elevated dining experience.
The ingredients, elegantly combined, feature fresh pizza dough, flavorful cremini mushrooms, garlic, and a delightful assortment of cheeses. Gather your ingredients and embark on a flavorful journey to satisfy your cravings.
Begin by sautéing mushrooms with garlic until they’re exquisitely browned and tender. Then, shape the pizza dough into rounds, generously topping them with the savory mushroom mix and a rich layer of melty mozzarella.
As they bake, these pizzas transform into golden masterpieces, infusing your kitchen with irresistible aromas that herald a feast.
Once perfectly baked, these pizzas receive a final flourish with a sprinkle of Parmesan and fresh parsley, imparting nuanced depth to every slice.
This recipe offers not just a meal but an avenue for culinary artistry in your home. Serve these delectable pizzas as an appetizer, side dish, or a standalone indulgence.
Relish the interplay of flavors and textures, each slice of this Mushroom Pizza a symphony for your taste buds. Embrace the joy of homemade cooking and relish sharing this delicious creation with your loved ones.
Ingredients
1 pound pizza dough (at room temperature for at least 1 hour)
1 pound cremini mushrooms
4 cloves garlic
2 teaspoons fresh thyme leaves
1 cup shredded part-skim mozzarella cheese (divided)
4 tablespoons olive oil (divided)
1/2 teaspoon kosher salt (divided)
1/4 teaspoon freshly ground black pepper (divided)
All-purpose flour (for dusting)
Finely ground cornmeal (for dusting)
2 tablespoons grated Parmesan cheese (divided)
2 tablespoons chopped fresh arugula leaves (divided)
Directions
- If using refrigerated pizza dough, ensure it sits at room temperature for about an hour before starting. Preheat the oven to 450°F, positioning a heavy, rimmed baking sheet upside down on the bottom third rack.
- Slice the cremini mushrooms into 1/4-inch thick pieces. Mince the 4 cloves of garlic. Combine the minced garlic with the thyme leaves (2 teaspoons) in a bowl. Shred enough mozzarella to yield 1 cup.
- Heat 1 tablespoon of olive oil in a large skillet over medium heat. Cook half of the mushrooms in a single layer until browned, about 5 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Once browned, transfer to a bowl. Repeat with remaining mushrooms, salt, and pepper. Add the garlic and thyme to the pan a minute before finishing, sautéing for an additional minute. Combine with the cooked mushrooms and set aside to cool.
- Divide the pizza dough into 2 pieces. If sticky, lightly dust with all-purpose flour. On a 12-inch parchment paper sprinkled with cornmeal, place one dough piece. Flatten and shape it into a 10-inch round using your hands or a rolling pin. If the dough shrinks, allow it to relax before continuing.
- Brush the dough with 1 tablespoon of olive oil. Spread half of the mushroom mixture, leaving a 1/2-inch border. Sprinkle half of the mozzarella over the mushrooms.
- Carefully slide the flatbread onto the preheated baking sheet using the parchment paper. Bake for 10-12 minutes until golden-brown edges appear and the cheese melts.
- Grate enough Parmesan to get 2 tablespoons and chop arugula for the same amount. Once the flatbread is baked, transfer it to a cutting board. Use the saved parchment paper to prepare the second flatbread on the baking sheet.
- Top the baked flatbread with half of the Parmesan and arugula. Cool for 2 minutes, then slice and serve. Repeat the process with the remaining dough and toppings.
