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Roasted Mushroom Pizza with Fontina and Scallions

1 12-inch pizza

35 minutes, plus heating

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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.


12-inch pizza


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

35 minutes, plus heating



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Heather G.

Could crimini mushrooms be substituted for the portobello mushrooms?

Lynn C.

Hi Heather -

You can use cremini mushrooms. You can decide if you want to use the stems or not, but I would definitely leave the mushrooms whole (as opposed to cutting in half like we describe for the portobellos in the recipe). The creminis will probably cook faster so I'd definitely start checking them early. Good luck!

The Milk Street Team

Jennifer B.

We made this tonight and it was soooo good. The crust was from your site which is my new go to crust. What a delight.

Maura L.

Made this tonight. I confess I had a store bought crust I needed to use, but will make my own crust in the future. I found portobello mushrooms already sliced and packaged and I sliced off the gills. It was really good and my sister really loved it!