Funghi Recipe

Preheat and prepare

Place an oven rack in the highest position (or use a pizza stone on the top rack). Preheat oven to 500°F (260°C) for at least 30 minutes. If using a pizza stone, heat it in the oven. Lightly dust your work surface with 1/4 cup flour.

Shape dough: On the floured surface, stretch or roll the pizza dough into a 12-inch round (or desired size). Transfer to a pizza peel or baking sheet lightly coated with 1 tbs olive oil or dusted with semolina/ cornmeal to prevent sticking.

Make quick sauce: In a small bowl combine 1/2 cup tomato purée, 1 minced garlic clove, 1 tsp olive oil, 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tsp dried oregano. Stir to combine. Taste and adjust salt/pepper. Spread an even thin layer (about 1/3 to 1/2 cup) over the stretched dough leaving a 3/4" rim for the crust.

Sauté mushrooms and onions

Heat a large skillet over medium-high heat. Add 1 tsp olive oil and 1 tbs unsalted butter. When butter foams, add 1/2 sliced yellow onion and sauté 2 minutes until softened. Add sliced mushrooms (10 oz) in a single layer if possible; do not crowd—cook in batches if needed. Let mushrooms brown without stirring for 2 minutes, then stir and cook another 3–4 minutes until golden and most liquid has evaporated. Add 1 thinly sliced garlic clove, 1 tsp fresh thyme leaves, 1/2 tsp salt and 1/4 tsp black pepper; cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Distribute toppings: Scatter the sautéed mushroom-onion mixture evenly over the sauced dough, leaving the crust clear. If you like lighter topping coverage, use about two-thirds of the mixture and reserve the rest for another pizza or a salad.

Add cheese: Tear or slice 6 oz fresh mozzarella and arrange pieces evenly over the mushrooms, leaving some small gaps so the crust can brown. Sprinkle 2 tbsp freshly grated Parmesan over the top and, if using, 1/4 tsp crushed red pepper flakes for a touch of heat.

Bake: Slide the pizza onto the preheated stone or place the baking sheet in the oven. Bake 7–10 minutes at 500°F (260°C) until crust is deeply golden and cheese is bubbling and lightly browned. Time will vary with oven and stone; check at 7 minutes and continue until desired color/crispness.

Finish and serve: Remove pizza from oven. Let rest 1–2 minutes, then brush the crust lightly with a little olive oil if desired. Sprinkle 1 tbs chopped fresh parsley or microgreens over the pizza. Slice into 6–8 slices and serve hot.