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Mushroom Pizza Recipe: Crafting at Home

mushroom pizza
mushroom pizza

Mushrooms have been on my agenda for months. Each week we brainstorm ideas for new blog posts and over the past few weeks I have had such an urge to craft a mushroom recipe that really works. I knew I wanted to work with crimini mushrooms, otherwise called baby bella (my favorite).  The difference between crimini and a white cap mushroom is just age.  When the crimini get older, they transform into a portobello.  They have a low moisture content, making them great for sautéing. I wanted the crimini to shine so therefor only added a couple of ingredients to the pie, in this case I am complimenting the robust flavors of the mushrooms with the tangy flavor of taleggio cheese.  We'll top with a little tarragon to give it a little sweetness and color. Of course, I used my Baking Steel in place of a pizza stone, I can't express enough the difference this makes.

Create Some Love,

Andris

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the ingredients
the ingredients
saute'd onions and mushrooms
saute'd onions and mushrooms
taleggio cheese
taleggio cheese
out of the oven
out of the oven
slice and serve
slice and serve
crimini mushroom pizza
crimini mushroom pizza

Ingredients

1 pizza dough

4 oz. taleggio cheese

4 oz. crimini mushrooms

3 oz. onion

fresh tarragon

s & p

Procedure

1. Place Baking Steel on top rack of your oven. Pre-heat to 500 degrees or on full throttle (Preheat 45 minutes-1 hr).

2. Thinly slice mushrooms and julienne onion and saute.

2. Stretch or roll out dough to a 12 inch cylinder, or any shape will do. Lightly flour your peel and place dough on top.

3. Evenly distribute taleggio cheese on top of dough

4. Carefully place onion and mushrooms on top.  Remember, less is more.

5. Launch onto the Baking Steel, bake until you've reached your desired brownness.

7. Remove pizza from oven, add freshly chopped tarragon.

Slice and serve.

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