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Funghi Pizza
Mushrooms are one of my favorite foods to eat since they are so unique, delicious, and healthy. Their flavors and textures are complex and aromatic which is why I love to drink pinot noir with them. Pinot Noir is elegant and fragrant with a luxurious mouthfeel – just like mushrooms! I’m fortunate to work with a local forager named Dan who always has a range of mushrooms available for purchase. I especially love chanterelles, morels, porcini, maitake, and matsutake for their ethereal aromas and that they’re so elusive in their seasonal availability. Seek out the best quality mushrooms you can afford or find a local forager who knows all of the best spots for harvesting wild mushrooms. You can also opt for a mix of shiitake, cremini and portobello which can be found at most supermarkets. Whichever mushroom you choose, be sure to give them a quick roast in the oven before topping your pizza to remove some of their moisture.
Pairs With
Ingredients
- Pizza dough for one 12” pizza
- 90 grams (3/4 cup) Fresh Mozzarella
- 10 grams (2 Tablespoons) Fontina
- ½ cup roasted mushrooms
- 2 Tablespoons Red Onion, very thinly sliced on a mandolin
- 1 Tablespoon chives, thyme, or parsley, minced
- Parmigiano-Reggiano, freshly grated
For the mushroom:
- 1 lb mixed mushrooms
- Salt
- ½ teaspoon Sherry Vinegar
- Extra Virgin Olive Oil
Directions
- Preheat the oven to 425 degrees.
- Drizzle the mushrooms with olive oil and place onto a sheet pan.
- Roast until the mushrooms begin to brown, 15-20 minutes. Let cool and season with salt and sherry vinegar.
For the pizza:
- Stretch the pizza dough and transfer to a floured peel.
- Distribute the mozzarella, fontina, mushrooms and onions evenly over the dough. Bake until the crust is deeply caramelized and the cheese is fully melted.
- Sprinkle with chives, thyme or parsley and generous dusting of Parmigiano-Reggiano.