Roasted Mushroom Pizza with Fontina and Scallions
Heating the oven and pizza steel or stone to 550°F takes about an hour. We use this time to roast portobello mushrooms, which we combine with our fontina-Parmesan cream white sauce. The mushrooms also can be prepped up to 24 hours ahead and refrigerated. When shaping the pizza dough, make sure that the edges are thicker than the center so they contain the cream sauce, which becomes runny during baking. For a crisp, well-browned bottom crust. If your oven only goes to 500°F, the pizza will need to bake for an extra two minutes.
pound portobello mushroom caps
cup extra-virgin olive oil
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
Start your free 14-day trial
and get access to all of our articles and recipesStart free trial