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Pizza is one of those dishes that can easily transition into summer fare and adapt to cooking on an outdoor grill.
With the increase of outdoor pizza ovens, this dish is continuing to grow in popularity.
If I had to choose one of my favourite pizzas it would have to be mushroom. Not just plain white mushroom, but a combination of cremini, shiitake, maitake and oyster to name just a few of the wonderful specialty mushrooms available.
My cheese of choice to go with these earthy mushrooms always is fontina. It’s a rich, cow’s milk cheese that melts beautifully.
For the crust, you can make your own, using the easy pizza yeast available or you can purchase one of the many ready-made doughs at grocery stores, markets and bakeries.
Additional toppings to go with the mushrooms can include blanched asparagus or roasted red peppers.
When the pizza comes out of the oven or off the barbecue, a handful of arugula is a nice finishing touch.
Pizza making has never been easier or more fun, this time of year.
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Wild Mushroom Pizza with Fontina
(Makes 1 – serving 6)
1 lb. (500 g) store bought pizza dough
3 tbsp. (45 ml) extra virgin olive oil
1 sweet onion, thinly sliced
2 cloves garlic minced
4 cups (1L) sliced specialty mushrooms (shiitake, oyster, cremini, maitake)
1 tsp. (5 m) truffle oil (optional)
2 cups (500 ml) grated fontina cheese
1 cup (250 ml) arugula (optional)
2 cups (500 ml) blanched asparagus or roasted red peppers
Preheat oven or outdoor grill to 450 F. (230C) Place pizza stone in oven, or barbecue.
Roll out pizza dough to 13-inch round and place on pizza peel dusted with cornmeal (or a cookie sheet with no sides)
In medium skillet, heat oil over medium heat. Add onion and cook until light golden. Add garlic and mushrooms and cook until soft. Remove from heat. Stir in truffle oil if using. Season with salt and pepper to taste.
Sprinkle half cheese over crust. Add mushroom mixture followed by remaining cheese. Top with asparagus or red peppers.
Slide pizza on preheated baking stone (or place on baking sheet) and bake 14 to 16 minutes until crust is cooked through and cheese is bubbling.
Remove from oven and sprinkle with arugula, if using.
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