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Milk Street Recipe
Milk Street Bowtie Roasted Mushroom Pizza with Fontina and Scallions

Roasted Mushroom Pizza with Fontina and Scallions

35 minutes, plus heating

Free

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.

1 pound portobello mushroom caps
1/3 cup extra-virgin olive oil
Kosher salt and ground black pepper
1 tablespoon finely chopped fresh thyme
3 garlic cloves, minced
1 portion pizza dough (warmed to 75°F)
Bread flour, for dusting countertop
1 tablespoon semolina flour, for dusting pizza peel
1 cup fontina-Parmesan cream
2 scallions, thinly sliced on bias
1/4 teaspoon red pepper flakes
Ingredients
  • 1

    pound portobello mushroom caps

  • cup extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 1

    tablespoon finely chopped fresh thyme

  • 3

    garlic cloves, minced

  • 1
  • Bread flour, for dusting countertop

  • 1

    tablespoon semolina flour, for dusting pizza peel

  • 1
  • 2

    scallions, thinly sliced on bias

  • ¼

    teaspoon red pepper flakes

201706 22 Cpk 302

Recipe

Pizza Dough

Directions
  1. 01
    At least 1 hour before baking, heat the oven to 550°F with a baking steel or stone on the upper-middle rack and a second rack in the lower-middle.
  2. 02
    Using a spoon, scrape off and discard the gills on the undersides of the mushroom caps. Halve any caps that are 5 inches or larger in diameter, then cut the caps into ¼-inch slices. In a large bowl, toss the mushrooms, olive oil and ½ teaspoon salt. 
  3. 03
    Spread the mushrooms in an even layer on a rimmed baking sheet. Roast on the lower oven rack, stirring once, until they have released their moisture, the moisture evaporates and the mushrooms begin to brown, about 15 minutes. Stir in the thyme and garlic, then roast until the mushrooms have browned and the garlic is no longer raw, another 3 to 4 minutes. Let cool completely on a wire rack. Leave the oven on.
  4. 04
    Turn the dough out onto a counter dusted generously with bread flour. Flour your hands and, using your fingers, press the dough, starting at the center and working out to the edges, into a 12-inch round, turning the dough over once. The round should be thin in the center, with slightly thicker edges. Lightly dust a baking peel, inverted baking sheet or rimless cookie sheet with the semolina. Transfer the dough to the peel and, if needed, reshape into a 12-inch round.
  5. 05
    Using the back of a spoon, spread the fontina-Parmesan cream evenly on the dough, leaving ½-inch border at the edge. Scatter the mushrooms over it and season with pepper. Slide the pizza onto the baking steel or stone and bake until the crust is well browned, 7 to 9 minutes.
  6. 06
    Using the peel, transfer the pizza to a wire rack. Let cool for a couple of minutes, then sprinkle with scallions and red pepper flakes.
Tip: Don’t undercook the mushrooms. Roasting them until well browned removes moisture that would otherwise make the pizza crust soggy.
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Roasted Mushroom Pizza with Fontina and Scallions

Get Ready to Cook

1

12-inch pizza

35 minutes, plus heating

Tip

Don’t undercook the mushrooms. Roasting them until well browned removes moisture that would otherwise make the pizza crust soggy.

Ingredients
  • 1

    pound portobello mushroom caps

  • cup extra-virgin olive oil

  • Kosher salt and ground black pepper

  • 1

    tablespoon finely chopped fresh thyme

  • 3

    garlic cloves, minced

  • 1
  • Bread flour, for dusting countertop

  • 1

    tablespoon semolina flour, for dusting pizza peel

  • 1
  • 2

    scallions, thinly sliced on bias

  • ¼

    teaspoon red pepper flakes

201706 22 Cpk 302

Recipe

Pizza Dough

Step 1 of 6

Prepare the oven

At least 1 hour before baking, heat the oven to 550°F with a baking steel or stone on the upper-middle rack and a second rack in the lower-middle.

Step 2 of 6

Cut the mushrooms

1
pound portobello mushroom caps
cup extra-virgin olive oil
½
teaspoon kosher salt

Using a spoon, scrape off and discard the gills on the undersides of the mushroom caps. Halve any caps that are 5 inches or larger in diameter, then cut the caps into ¼-inch slices. In a large bowl, toss the mushrooms, olive oil and ½ teaspoon salt. 

Step 3 of 6

Roast the mushrooms

1
tablespoon finely chopped fresh thyme
3
garlic cloves, minced

Spread the mushrooms in an even layer on a rimmed baking sheet. Roast on the lower oven rack, stirring once, until they have released their moisture, the moisture evaporates and the mushrooms begin to brown, about 15 minutes.


Stir in the thyme and garlic, then roast until the mushrooms have browned and the garlic is no longer raw, another 3 to 4 minutes. Let cool completely on a wire rack. Leave the oven on.

Step 4 of 6

Prepare and shape the dough

1
portion pizza dough (warmed to 75°F)
Bread flour, for dusting countertop
1
tablespoon semolina flour, for dusting pizza peel

Turn the dough out onto a counter dusted generously with bread flour. Flour your hands and, using your fingers, press the dough, starting at the center and working out to the edges, into a 12-inch round, turning the dough over once.


The round should be thin in the center, with slightly thicker edges. Lightly dust a baking peel, inverted baking sheet or rimless cookie sheet with the semolina. Transfer the dough to the peel and, if needed, reshape into a 12-inch round.

Step 5 of 6

Spread the cream and bake

1
cup fontina-Parmesan cream
Ground black pepper, to season

Using the back of a spoon, spread the fontina-Parmesan cream evenly on the dough, leaving ½-inch border at the edge.


Scatter the mushrooms over it and season with pepper. Slide the pizza onto the baking steel or stone and bake until the crust is well browned, 7 to 9 minutes.

Step 6 of 6

Transfer, cool, and serve

2
scallions, thinly sliced on bias
¼
teaspoon red pepper flakes

Using the peel, transfer the pizza to a wire rack. Let cool for a couple of minutes, then sprinkle with scallions and red pepper flakes.

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