Forest Mushroom (v) Recipe

Preheat

Preheat your stone hearth pizza oven (or conventional oven with pizza stone) to the highest setting — 500–550°F (260–290°C) if using a home oven. Allow the stone to heat for at least 45 minutes for an even cooking surface.

Prepare the dough by bringing it to room temperature if it isn’t already. Lightly dust a work surface with 2–3 tablespoons (part of the flour listed) of flour. Gently stretch or roll the dough out to a 10–12 inch (25–30 cm) round, leaving a slightly thicker rim for the crust. Transfer the stretched dough to a floured peel or parchment paper for transfer into the oven.

Brush the outer 1/2 inch of the dough with 1 tablespoon olive oil to help golden the rim during baking. Reserve the peel/parchment nearby for quick transfer.

In a small saucepan over low heat, combine 1/2 cup heavy cream, 1/2 cup grated Asiago, 1/2 teaspoon minced/grated garlic, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.

Warm gently, stirring frequently, until the Asiago has melted and the mixture is smooth and slightly thickened (about 3–5 minutes). Do not boil. Remove from heat and let cool slightly so it is spreadable but still warm.

Spread the Asiago cream evenly over the stretched dough, leaving the oiled rim exposed. Use about 3–4 tablespoons of the sauce to form a thin, even base layer.

While the oven heats, prepare the mushrooms. In a medium skillet over medium-high heat, add 1 tablespoon unsalted butter and 1 teaspoon olive oil. When the butter foams, add the sliced mixed mushrooms and spread into a single layer.

Sauté the mushrooms without moving for 2 minutes to get some color, then stir. Add 1 tablespoon finely minced shallot and 1 teaspoon fresh thyme leaves. Continue to cook until mushrooms are browned and most moisture has evaporated, about 4–6 more minutes.

Season the mushrooms with 1/2 teaspoon salt and 1/4 teaspoon black pepper; taste and adjust. Remove from heat and let cool slightly so they do not release excess moisture on the pizza.

Evenly distribute the sautéed mushrooms across the Asiago cream layer on the dough.

Slide the assembled pizza onto the preheated stone (or place the parchment with pizza onto the stone). Bake at high heat until crust is blistered and golden and the cheese/sauce is bubbling, about 6–10 minutes in a 500–550°F oven; in a stone hearth pizza oven this may take 1–3 minutes depending on temperature—watch closely.

Rotate the pizza halfway through baking for even browning. The crust should be crisp on the outside and tender inside.

When baked, remove the pizza to a cutting board. Immediately brush the crust lightly with a little extra olive oil if desired (use remaining oil from ingredients).

Toss 1 cup baby arugula with 1/2 teaspoon lemon juice, 1/2 teaspoon extra-virgin olive oil, and a pinch of flaky sea salt to dress lightly.

Place the dressed arugula in the center of the hot pizza, leaving the outer crust visible. Tear the burrata ball into pieces and nestle the creamy interior and outer cheese pieces on top of the arugula and mushrooms so the warm pizza slightly softens the burrata.

Drizzle 1/2 teaspoon truffle oil over the finished pizza in a light, even stream—truffle oil is potent, so less is more. Finish with 1 tablespoon freshly grated Parmesan (optional), a pinch of flaky sea salt, and 1/4 teaspoon cracked black pepper.

Let the pizza rest 1–2 minutes so the burrata relaxes; slice into 6 equal pieces and serve immediately.