Cheesy, herby, shroomy goodness. You can use whatever mushrooms you can find at the grocery store, but I generally avoid white mushrooms as they’re the least flavorful.

You can use whatever dry white wine you have on hand – pinot grigio, sauv blanc, or chardonnay. It’s an excuse to open a bottle on a weeknight.

Makes one pizza.

Ingredients

• 10 oz pizza dough
• Olive oil
• 4 oz mushrooms (cremini, shiitake, baby bella all work well), thinly sliced
• Pinch of fine sea salt
• Pinch of red pepper flakes
• Pinch of dried oregano
• 1/4 cup dry white wine
• 1 garlic clove, minced
• 1 cup freshly shredded fontina cheese
• 1/2 cup fresh mozzarella, torn into small pieces
• 1/2 fresno chile or jalapeno, thinly sliced
• 1 tbsp grated parmesan
• 1/2 tsp finely chopped fresh thyme
• 1/2 tsp finely chopped fresh rosemary

Directions

1. Preheat your oven, with a pizza stone on the lowest rack, to the highest setting (typically 500 degrees) for at least an hour. Alternatively, preheat your pizza oven to 700 degrees.
2. Bring the pizza dough out of the refrigerator approximately 30 minutes before you’re ready to stretch it out. Let it rest on a floured countertop (or cutting board) under a dish towel to keep it from drying out.
3. While the pizza dough is coming to room temp, heat 1 tbsp olive oil in a nonstick skillet or pan over medium-high heat. Add the mushrooms, sea salt, red pepper flakes, dried oregano and sauté, stirring occasionally, for 5 minutes. Add the white wine and the garlic and stir to combine. Continue cooking until the liquid has evaporated, another 2-3 minutes. Set aside.
4. When you’re ready to make the pizza, stretch out the dough on a lightly floured surface to a 10-12 inch round, allowing the dough to rest for a few minutes if it springs back. *Optional: I prefer to place the dough on parchment paper and then trim the excess paper off around the dough – I think it’s easier to handle than cornmeal on the pizza peel.
5. Top the dough with the shredded fontina, followed by the fresh mozzarella, mushrooms, and fresno chile (if using).
6. Using a pizza peel or cookie sheet, transfer the pizza to the oven. For a standard oven at 500 degrees, the pizza will likely take 12-13 minutes. For a pizza oven at 700 degrees, it’ll take 5-6 minutes. Rotate 180 degrees halfway through so that the crust browns evenly.
7. Remove from oven and set the pizza on a cooling rack set on the counter. Sprinkle the grated parmesan and chopped herbs over the top of the pizza. Finish with a drizzle of olive oil and a sprinkle of sea salt. Enjoy immediately.