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Restaurants›Local Kitchen and Wine Bar›Wild Mushroom Pizza Recipe

Wild Mushroom Pizza Recipe

Name: Local Kitchen and Wine Bars WILD MUSHROOM PIZZA Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 piece pizza dough (store-bought or homemade, ~12-inch); 1 tbs olive oil (for brushing); 2 tbs all-purpose flour (for dusting/work surface); 2 tbs unsalted butter; 2 tbs all-purpose flour; 1 cup whole milk; 1 oz grated Parmesan cheese; 1 tsp salt; 0.25 tsp white pepper (or black, finely ground); 0.5 tsp truffle oil (white or black); 10 oz mixed wild mushrooms (shiitake, cremini, oyster, chanterelle), sliced or torn; 1 medium yellow onion, thinly sliced; 1 tbs unsalted butter (for caramelizing); 1 tbs olive oil (for cooking mushrooms); 1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme); 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 1 tsp sherry or balsamic vinegar (optional, for finishing onions); 6 oz fresh mozzarella, shredded or torn; 3 oz fontina cheese, shredded; 1 tbs grated Parmesan (for finishing); 0.25 cup microgreens or optional arugula (for garnish); 0.25 tsp extra truffle oil (for finishing, optional)

Inspired by Local Kitchen and Wine Bar

Time1h 15m

Serves2

truffle | parmesan bechamel | caramelized onion | mozzarella | fontina

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Ingredients

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Dough & Assembly

1 piece pizza dough (store-bought or homemade, ~12-inch)

1 tbs olive oil (for brushing)

2 tbs all-purpose flour (for dusting/work surface)

Parmesan Bechamel (Truffled)

2 tbs Unsalted butter

2 tbs 00 bread flour

1 cup whole milk

1 oz Grated Parmesan cheese

1 tsp Celtic sea salt

1/4 tsp white pepper (or black, finely ground)

1/2 tsp truffle oil (white or black)

Mushroom & Onion Toppings

10 oz mixed wild mushrooms (shiitake, cremini, oyster, chanterelle), sliced or torn

1 medium yellow onion, thinly sliced

1 tbs unsalted butter (for caramelizing)

1 tbs olive oil (for cooking mushrooms)

1 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

1 tsp sherry or balsamic vinegar (optional, for finishing onions)

Cheeses & Finish

6 oz fresh mozzarella, shredded or torn

3 oz fontina cheese, shredded

1 tbs grated Parmesan (for finishing)

1/4 cup microgreens or optional arugula (for garnish)

1/4 tsp extra truffle oil (for finishing, optional)

Method

Dough & Assembly

Preheat and prepare dough

Preheat oven to 500°F (or highest temperature) with a pizza stone or inverted sheet pan inside for at least 30 minutes. Lightly dust a work surface with flour, stretch or roll the dough into a 12-inch round, leaving a slightly thicker rim. Place shaped dough on a piece of parchment for easy transfer and brush the rim lightly with 1 tablespoon olive oil.

Parmesan Bechamel (Truffled)

Make a roux

In a small saucepan over medium heat, melt 2 tablespoons butter. Add 2 tablespoons flour and whisk constantly for 1–2 minutes until the mixture is bubbling and smells slightly toasted but not brown.

Slowly whisk in 1 cup warm whole milk a little at a time to avoid lumps. Continue to whisk until the sauce thickens and simmers gently, 3–4 minutes.

Remove from heat and stir in 1 ounce grated Parmesan until melted. Season with 1 teaspoon salt and 1/4 teaspoon white pepper. Stir in 1/2 teaspoon truffle oil, tasting and adjusting to preference (do not overdo truffle oil). The bechamel should be pourable but thick enough to spread; if too thick, thin with a tablespoon of milk.

Mushroom & Onion Toppings

Caramelize the onions

Heat a skillet over medium-low heat and add 1 tablespoon butter. Add the thinly sliced onion with a pinch (about 1/8 tsp) of salt and cook slowly, stirring occasionally, until deep golden and soft, about 25–30 minutes. If onions start to stick, add a tablespoon of water to deglaze. In the last minute of cooking, stir in 1 teaspoon sherry or balsamic vinegar if using, then remove from pan and set aside.

Sauté the mushrooms

In the same skillet over medium-high heat, add 1 tablespoon olive oil. Add the mixed wild mushrooms in a single layer (cook in batches if necessary so they brown), sprinkle 1/2 teaspoon salt and 1/4 teaspoon black pepper, and sauté until the mushrooms are golden and any released liquid has evaporated, about 6–8 minutes. Stir in 1 teaspoon chopped fresh thyme. Taste and adjust seasoning. Remove from heat and let cool slightly.

Cheeses & Finish

Assemble the pizza

Spread a thin, even layer (about 1/3 to 1/2 cup) of the warm parmesan bechamel over the stretched dough, leaving the rim uncovered. Scatter half of the shredded mozzarella evenly over the sauce. Distribute the sautéed mushrooms and caramelized onions over the cheese in an even layer. Sprinkle the shredded fontina and the remaining mozzarella on top. Finish with 1 tablespoon grated Parmesan sprinkled evenly.

Bake

Slide the pizza, on the parchment, onto the preheated stone or pan. Bake at 500°F for 8–12 minutes, until the crust is blistered and golden and cheeses are bubbly. Rotate halfway for even browning. Baking time will vary with oven and stone heat.

Finish and serve

Remove pizza from oven, let rest 1–2 minutes. Drizzle a light 1/4 teaspoon of truffle oil over the hot pizza if desired and scatter microgreens or a small handful of arugula. Slice and serve immediately.