Pizza & Handhelds · Italian
Double Mushroom Pizza with Garlic Oil
A blistered thin crust carries a thick layer of sliced cremini and white mushrooms over bright tomato sauce and bubbling mozzarella. Garlic oil brushed on the rim keeps every bite savory right to the edge.
Test kitchen note: Saute the mushrooms first until their liquid cooks off, otherwise they steam on the pizza and leave the center soggy.
Method 7 steps
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Place a pizza stone or inverted sheet pan in the oven and heat to 500F for at least 30 minutes.
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Warm 1 tablespoon olive oil in a large skillet over high heat. Add both kinds of mushrooms with a pinch of salt and cook for 6 to 8 minutes, until browned and dry.
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Stir the grated garlic into the remaining 2 tablespoons olive oil and set aside.
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Stretch the dough into a 12-inch round on a floured peel. Spread the passata thinly, leaving a 1-inch border, and sprinkle with oregano.
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Scatter the mozzarella over the sauce, then pile the mushrooms evenly on top. Brush the rim with half of the garlic oil.
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Slide the pizza onto the hot stone and bake 10 to 12 minutes, until the crust is deeply golden and the cheese bubbles.
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Drizzle with the rest of the garlic oil, add black pepper, and slice while hot.
That is the whole pie. Enjoy every slice.
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