Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
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.
1
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
Ingredients
-
1
pound portobello mushroom caps
-
⅓
cup extra-virgin olive oil
Directions
-
01At 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.
Pardon the interruption
You need to be a Milk Street Digital Member to see the full recipe
JOIN MILK STREET DIGITAL & PRINT
12 WEEKS FOR JUST $1
and get access to all of our recipes and articles online, as well as in print.
GET DIGITAL & PRINTHi 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!
Best,
The Milk Street Team
Could crimini mushrooms be substituted for the portobello mushrooms?