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Wild Mushroom Pizza
Contributed by: Melinda
If you don't like the garlic sauce, you could use the basic red sauce recipe.
What you need
- 1 recipe whole grain pizza dough or basic pizza dough (enough for two 12 inch thin crust pizzas)
- 1 recipe Garlic Pizza Sauce
- 1 oz. dried porcini mushrooms, reconstituted in water then chopped (reserve soaking liquid for another use)
- 4 oz. fresh shitake mushrooms, very thinly sliced
- 8 oz. fresh crimini mushrooms, chopped
- 8 deli round slices provolone cheese
- 3-4 Tablespoons whole fresh oregano leaves
- Crushed red pepper flakes (optional)
- Grated parmesan cheese
- Olive oil
- coarse corn meal
How to make it
- Preheat oven to 450º with the stone inside (the
stone needs to be heated with the oven)
- Divide all ingredients in half
- On a lightly floured surface, roll dough out to a very thin circle (rough is
good, it looks more rustic) about 9-12 inches
- Lift dough and place on top of pizza peel that is liberally spread
with coarse cornmeal and adjust shape
- Spoon garlic sauce over the surface of the dough right to the edges
- Sprinkle with red pepper flakes to taste
- Lay 4 provolone slices over the dough
- Sprinkle oregano leaves over cheese
- Add porcini, crimini and shitake
- Top with grated cheese and drizzle with olive oil
- Using the peel, with a swift motion, place pizza in the center of a
baking stone
- Cook pizza for about 15-20 minutes, until the edges are lightly browned and cheese is bubbly
- Repeat with remaining dough and toppings
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