Edgar Allan Poe Recipe
Olive Oil, Mozzarella, Fontina, Mushrooms, Whole Roasted Garlic, Kalamata Olives, Goat Cheese, with Tomatoes and Parsley after the bake
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Ingredients
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Dough & Assembly
Cheeses
Toppings (prepared)
Pan & Finishing
Method
Roasted Garlic
Roast garlic
Preheat oven to 400°F (200°C). Slice the top 1/4 off the garlic bulb to expose cloves, drizzle with 1 tsp olive oil, wrap loosely in foil and roast on a baking sheet until soft and caramelized, 35–40 minutes. Let cool, then squeeze roasted garlic paste from cloves into a small bowl and mash with a fork.
Prepare mushrooms & olives
While garlic roasts, heat 1 tbsp olive oil in a skillet over medium-high heat. Add sliced mushrooms, a pinch of salt and 1/4 tsp black pepper. Sauté until mushrooms release their liquid and brown slightly, about 6–8 minutes. Remove from heat and stir in the halved kalamata olives. Set aside to cool slightly.
Assemble pizza
Increase oven to 475°F (245°C). If using a pizza stone, place it in the oven while it preheats; if using a baking sheet, place the sheet in the oven upside down to heat. Lightly flour a work surface and stretch or roll the dough into a 12–14-inch round. Transfer to a piece of parchment paper or a pizza peel dusted with semolina or flour.
Brush the dough edge and center lightly with 2 tbs extra-virgin olive oil mixed with 1 tsp salt (or brush oil then sprinkle salt). Spread the roasted garlic paste thinly and evenly over the dough, leaving a 1/2-inch border for the crust.
Evenly distribute the shredded mozzarella and fontina over the garlic-oiled dough. Dollop the crumbled goat cheese in small spoonfuls across the top. Scatter the sautéed mushrooms and kalamata olives over the cheeses. Sprinkle the dried oregano/Italian seasoning and the remaining 1/4 tsp black pepper over the pizza.
Bake
Slide the pizza (on parchment) onto the hot stone or preheated baking sheet. Bake until the crust is golden and cheese is bubbling and slightly browned in spots, 10–14 minutes depending on oven and stone heat. Rotate halfway through for even browning.
If desired, during the last 1–2 minutes broil on high to get extra browning—watch closely to avoid burning.
Finish & Serve
Remove pizza from oven and transfer to a cutting board. Immediately scatter the diced tomatoes across the hot pizza and sprinkle the chopped parsley. Let rest 2–3 minutes to allow flavors to meld.
Slice into 8 pieces and serve hot. Optionally drizzle a little extra-virgin olive oil over the slices before serving.