Mushroom Recipe

Sweat aromatics and build sugo

Preheat a medium sauté pan over medium heat. Add 2 tbs olive oil and 1 tbs butter. When the butter melts and begins to foam, add the sliced leeks and diced onion. Cook, stirring occasionally, until softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Deglaze the pan with the white wine (if using) and let it reduce by half, about 1–2 minutes. Stir in the tomato paste and cook 1 minute. Add the crushed tomatoes and stock, then add dried thyme, oregano, sugar, 1 tsp salt, and 1/2 tsp black pepper. Bring to a gentle simmer and cook uncovered for 10–12 minutes until slightly thickened. Taste and adjust seasoning. Keep warm off the heat while you roast the mushrooms and preheat the oven.

Roast mushrooms

Preheat the oven to 425°F (220°C). On a rimmed baking sheet, toss the trimmed mushrooms with 1.5 tbs olive oil, fresh thyme, garlic powder, 1/2 tsp sea salt and 1/4 tsp black pepper so they are lightly coated and in a single layer. Roast for 12–18 minutes, shaking the pan once halfway through, until the mushrooms are deeply browned at the edges and have released their juices. Remove from oven and set aside.

Preheat and prepare dough

Place an oven rack in the upper third of the oven and preheat to 500°F (260°C) or the highest your oven will go; if you have a pizza stone or steel, preheat it as well. Dust a pizza peel or baking sheet with cornmeal or semolina. Stretch or roll the pizza dough into a 10–12-inch round, leaving a slightly thicker rim for the crust.

Assemble pizza

Brush the dough lightly with 1 tbs olive oil around the rim and thinly across the center. Spoon 3/4 cup of the warm leek-and-onion sugo onto the dough, spreading evenly but leaving the rim bare. Scatter half of the shredded mozzarella over the sugo, then distribute the roasted mushrooms evenly across the pizza. Sprinkle the remaining mozzarella and the 1/2 cup grated Parmesan on top.

Bake

Transfer the pizza to the preheated stone or baking sheet and bake at 500°F (260°C) for 7–10 minutes, or until the crust is golden and cheese is bubbling and slightly browned in spots. Baking time will vary with oven temperature — watch closely after 6 minutes.

Finish and serve

While the pizza bakes, toss the baby arugula with 1 tbs olive oil, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp red pepper flakes. When the pizza comes out of the oven, let it rest 1–2 minutes, then top with the dressed arugula. Finish with a light sprinkle of extra Parmesan if desired and a drizzle of olive oil. Slice and serve immediately.