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.
- 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
- 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.
- 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.
- 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.
- 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.
- Top the dough with the shredded fontina, followed by the fresh mozzarella, mushrooms, and fresno chile (if using).
- 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.
- 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.