Portobello - White* Recipe

Name: Rudy's Pizza Napoletana - Spitalfields Portobello - White* Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 piece prepared pizza dough (store-bought or homemade), 10–12 inch; 2 tbs olive oil (for brushing and dough handling); 2 tbs garlic-infused oil (see note below if making); 1 tsp sea salt; 0.25 tsp freshly ground black pepper; 8 oz fior di latte (fresh mozzarella), torn into pieces and patted dry; 0.25 cups Grana Padano, finely grated; 2 pieces large portobello mushroom caps, cleaned and sliced 1/4-inch thick; 8 leaves fresh basil leaves, torn; 0.5 tsp dried oregano; 2 cloves garlic (for garlic oil if making fresh), minced; 1 tbs extra-virgin olive oil (for sautéing mushrooms); 0.25 tsp red pepper flakes; 0.25 tsp flaky sea salt (for finishing)

Inspired by Rudy's Pizza Napoletana - Spitalfields

Time45m

Serves2

Fior di latte, portobello mushroom, basil, oregano, sea salt, Grana Padano, garlic oil

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Ingredients

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Pizza base & sauce

1 piece prepared pizza dough (store-bought or homemade), 10–12 inch

2 tbs olive oil (for brushing and dough handling)

2 tbs garlic-infused oil (see note below if making)

1 tsp sea salt

1/4 tsp freshly ground black pepper

Cheeses & finishing

8 oz fior di latte (fresh mozzarella), torn into pieces and patted dry

1/4 cups Grana Padano, finely grated

Mushrooms & aromatics

2 pieces large portobello mushroom caps, cleaned and sliced 1/4-inch thick

8 leaves fresh basil leaves, torn

1/2 tsp Dried oregano

2 cloves garlic (for garlic oil if making fresh), minced

1 tbs extra-virgin olive oil (for sautéing mushrooms)

Optional garnish

1/4 tsp Red pepper flakes

1/4 tsp flaky sea salt (for finishing)

Method

Prep & garlic oil

Make garlic oil (if not using pre-made)

In a small saucepan over low heat, combine 2 tbsp olive oil and minced garlic. Warm gently for 3–4 minutes until fragrant but not browned. Remove from heat and let cool. Strain if you prefer a clear oil. Reserve 2 tbsp for the pizza.

Preheat your oven to 500°F (260°C). If you have a pizza stone, place it on the middle rack while the oven heats. If using a baking sheet, lightly oil it and set aside.

Pat the fior di latte pieces dry with paper towels to remove excess moisture so the pizza does not become soggy.

Mushrooms & topping prep

Clean portobello caps by wiping with a damp cloth or paper towel. Remove stems and slice caps into approximately 1/4-inch slices.

Heat 1 tbsp extra-virgin olive oil in a skillet over medium-high heat. Add sliced portobellos, season with 1/4 tsp sea salt and freshly ground black pepper. Sauté 4–6 minutes until they release moisture and begin to brown. Stir in 1/2 tsp dried oregano and sauté 30 seconds more. Remove from heat and toss with 1 tsp garlic oil to coat lightly.

Tear basil leaves and set aside. Grate the Grana Padano and have the fior di latte ready.

Assemble & bake

On a lightly floured surface or parchment, stretch or roll the pizza dough to a 10–12 inch round. Transfer to a pizza peel dusted with semolina or to the prepared baking sheet/parchment.

Brush the dough surface lightly with 1 tbsp garlic oil (reserve remaining for finishing) and an even brush of 1 tbsp olive oil, leaving a 1/2-inch rim for the crust. Sprinkle 1/4 tsp sea salt evenly over the dough.

Distribute torn fior di latte evenly over the dough, leaving a small border. Arrange the sautéed portobello slices over the cheese in an even layer.

Sprinkle the grated Grana Padano over the top, then scatter torn basil leaves. Lightly drizzle remaining garlic oil over the assembled pizza and sprinkle the 1/2 tsp dried oregano if desired.

Slide the pizza onto the preheated pizza stone or place the baking sheet in the oven. Bake at 500°F (260°C) for 8–12 minutes, or until the crust is golden and cheese is bubbling and slightly browned. Baking time will vary with oven and stone; check at 8 minutes.

Finish & serve

Remove pizza from oven. Let rest 1–2 minutes. Sprinkle with flaky sea salt and red pepper flakes to taste if using.

Drizzle a small amount of reserved garlic oil over the pizza for aroma. Slice into 6–8 slices and serve immediately.