Figs Mushroom Pizza
NOTES : Portobello, Mushrooms, Mushroom Puree & Fontina Cheese Pizza "Chefs like Todd English have taken gourmet pizza to another level. Inspired by the legendary Pepe"s Pizzeria in New Haven, Conn., the pizza at his four Figs restaurants in Massachusetts and his newer ventures, Miramar in Westport, Conn., and Olives in Las Vegas, is free-form, cracker thin and crispy bottomed. It can be simple, consisting of freshly shucked clams and grated Parmesan or tomato, basil oil and shaved Parmesan... But there"s also pizza with potatoes, sauerkraut, kielbasa and mustard aioli. It"s so popular, says Brad Stevens, Figs corporate executive chef, that he can"t take it off the menu." -excerpt from "Pie in the Sky," by Laura Yee,
Total Steps
6
Ingredients
11
Tools Needed
3
Ingredients
- 2 tablespoons Parmesan cheese, freshly grated
- Truffle oil
- 2 Portobello mushroom caps, thinly sliced
- 6 ounces Italian fontina cheese, thinly sliced
- 1 cup Figs Mushroom Puree (full recipe)
- 2 pinches Kosher salt
- Black pepper
- 1/2 teaspoon Minced garlic
- 2 teaspoons Olive oil
- Cornmeal
- 2 Pizza dough rounds (half recipe)
Instructions
Step 1
Roll out one pizza dough round as thinly as possible, leaving a 1-inch lip all around. Place the dough on a pizza peel sprinkled with cornmeal.
Step 2
Cover the dough with 1 teaspoon olive oil, 1/4 teaspoon minced garlic, a pinch of Kosher salt, and a pinch of black pepper.
Step 3
Evenly distribute 1/2 cup Figs Mushroom Puree, 3 ounces Italian fontina cheese, 1 portobello mushroom cap, and 1 1/2 teaspoons freshly grated Parmesan cheese over the dough. Transfer the pizza onto a pizza stone.
Step 4
Bake in a preheated 500°F oven until browned.
Step 5
Remove from oven. Sprinkle with an additional 1 1/2 teaspoons freshly grated Parmesan cheese and black pepper to taste. Drizzle with a small amount of truffle oil.
Step 6
Slice and serve immediately. Repeat steps 1-5 for the second pizza dough round.