marinated mushroom & fontina pizza.


mmmmmmushroom pizzaaaaaaa.

the inspiration for this baby comes straight from the menu at the masonry, a wood-fire pizza place in seattle that some of our mutual friends opened several years ago.

their mushroom pizza is my jammmmm, and i love the stinky cheese they make it with. i think about that mushroom zaw all the time. so i decided to make my own.


i wanted the mushrooms to be more flavorful on my homemade version, so i marinated them in garlicky olive oil with a bit of red wine vinegar and thyme.

the usual taleggio cheese that they use on their mushroom pizza was substituted here with fontina, and it worked just as well! super mild, but still just stinky and melty enough for my liking.


i’ve been using the pizza dough recipe from half baked harvest cookbook on our pizza stone for a while now. it turns out really well…but obviously the main thing standing between me and top notch homemade pizza is a wood fire pizza oven.

one day….


this pizza is pretty simple, but the flavor is most excellent!

it is a bit elevated if you’re feeling like kind of a “fancy” homemade zaw. what i mean to say is, the fontina cheese is more expensive than your standard pizza mozzarella.

the marinated mushrooms are so flavorful and tender. you can use the remaining garlic from the marinade directly on the dough. then top with fontina cheese and all the mushrooms. delicious!

after baking, top with fresh thyme, arugula & red chile pepper flakes and enjoy thoroughly :)

Marinated Mushroom & Fontina Pizza

Makes One 12” Pizza

Active Time: 30 minutes, Total Time: 3 hours


Pizza Dough: (Adapted from the Half Baked Harvest Cookbook!)

  • 1/2 cup warm water

  • 1 1/2 tsp. instant yeast

  • 1 TB. honey

  • 1 cup bread flour

  • 1/4 tsp. salt

  • 1 TB. extra virgin olive oil

Marinated Mushrooms:

  • 1/2 cup extra virgin olive oil

  • 5-6 garlic cloves

  • 6 large crimini mushrooms, cut into chunks or slices

  • splashes of red wine vinegar

  • salt, pepper, fresh thyme


  • 4 ounces fontina cheese, or another mild but kind of stinky cheese

  • fresh arugula, optional

  • red chile flakes, optional


For the dough, add warm water, honey, and yeast to a medium bowl and whisk. Let sit for about 10 minutes until it gets a bit foamy. Add the bread flour and salt, mix and use your hands to knead the dough together for a few minutes. Add a sprinkle of flour if it's too sticky.

Use the olive oil to grease another large bowl and transfer the dough to this bowl, turning the dough to coat in oil. Cover with a warm damp towel or plastic wrap and let rise for 1 to 2 hours, or until about doubled in size. You can make the dough in advance and freeze it in plastic wrap if you need to.

To marinate the mushrooms, slice the garlic cloves and put them in the 1/2 cup of olive oil in a jar and let it infuse overnight or for a couple hours with a pinch of salt & pepper (this infusion step is optional, but it makes the olive oil very garlicky!). Place the sliced mushrooms in a shallow dish and pour the garlic infused olive oil over top and toss gently to coat. Add a couple splashes of red wine vinegar. Sprinkle with some fresh thyme and cover with plastic wrap. Marinate at room temperature for 2 hours, tossing the mushrooms occasionally.

If using a pizza stone, preheat it in the oven as hot as you can while you prepare the pizza, about 500 degrees F. 

After the dough is risen, punch it down and turn out onto a lightly floured surface. If you're using a baking sheet and not a pizza stone, you can turn out the dough onto a lightly greased & floured baking sheet. Roll out as thin as you can, about 1/4 inch thick. 

Heat oven to 450 degrees F whether you're using a pizza stone or a baking sheet. If you're using a pizza stone, the oven should be BLAZING HOT from preheating the stone, so be careful. We even bought a pizza peel for this step. 

Once the dough is rolled out to 1/4” thick, sprinkle some of the garlic from the mushroom marinade onto the dough. Spread the fontina cheese all over and almost to the edges. Top with the marinated mushrooms.

I usually build the pizza on top of a piece of parchment sprinkled with corn meal so that I can shimmy the pizza from the parchment onto the hot pizza stone (also sprinkled with corn meal) in the oven. This step is very precarious, so be alert :)

Bake the pizza at 450 degrees F for 16-18 minutes, until cheese is melty and crust is golden brown. Carefully remove from oven using a pizza peel or scoot the pizza onto a large cutting board with a kitchen tool. Slice and serve immediately!



garlic & cilantro shredded pork tacos.

+ the works!


taco taco taco!!!


i really think i could live on tacos alone. so many possibilities. what’s not to love?!?!!

peter is the regular meat chef in this house and he’s really good at marinating & grilling, etc. but i took it upon myself in the new year to learn how to meat mo betta.

my usual tricks pretty much consist of thawing out frozen chicken and cooking it in a pan with garlic, salt & pepper. or cooking sausages in a pan. and that is getting oooooold and lame real fast.


i’m in love with tieghan gerard’s half-baked harvest cookbook - she has so many delicious looking meat recipes and different methods of preparing meat. i’m just learning everything from her at this point. and it’s working out famously.

last week, i made her marinated chicken for gyros and this pulled pork! both meat methods were delish and you could adapt the meats into a lot of different recipes.


and the best part is…….learning to meat is super easy.

marinating is key…and all that really entails is a little bit of planning ahead and waiting around.

you can marinate this pork for just 2 hours at room temperature - i did it overnight in the fridge for about 24 hours and then cooked the pork in the dutch oven for about 4 hours.


the result is fall-off-the-bone, succulent & super flavorful pork that you can use in tacos, sliders, sandwiches, burrito bowls, on rice…you name it! i just finished eating this pork for about the 6th day in a row and i wasn’t tired of it, which is huge for me! i enjoyed it in different formats to switch it up.


these types of tacos are my favorite. after watching salt, fat, acid, heat on netflix, it makes so much sense why certain foods and flavors just taste good. ya got yer salt in the pork and the cotija cheese. ya got yer fat in the pork and avocado. ya got yer acid in the pickled red onion, jalapeño, and lime. ya got yer heat in the hot shredded pork. also, heat in the sense of spiciness from the jalapeño & hot sauce. and i’ll take it one step further and say the cooling effect of the hot sauce + sour cream is also a pleasing flavor experience. aaaaand fresh cilantro to boot.


taco about flavor overachievers.

i’m excited to carry on my meat-learnin’ journey and not be afraid of it. one of my goals for 2019 is to make a new type of food or recipe i wouldn’t normally make, each week - i’m doing pretty good so far.

it’s sooooo cool when you make a new thing and actually learn something and a new door opens up to wherever….. i remember when i first made tortilla soup in a blender - my mind was blown - but also, i think that should’ve been obvious? it’s funny to reflect back on the littlest things in life that just started to * click * in your brain. you just have to try stuff to figure out that cooking is cool & fun and super liberating once you’ve gotten a bit comfortable in the kitchen.

you live you learn…thanks, alanis!!


Garlic & Cilantro Marinated Pork Tacos

Total Active Time: 30 minutes, Total Time: 5-24 hours

Serves 6-8 people

(Pork Marinating Method adapted from the Half Baked Harvest Cookbook, Cuban Mojo Pulled Pork Tacos)


  • 3 pound pork shoulder

  • 1/2 cup extra-virgin olive oil

  • 10 garlic cloves

  • 1 cup fresh cilantro

  • 2-3 tsp. kosher salt

  • 1 tsp. black pepper

  • 2/3 cup sour cream + 1-2 TB hot sauce of choice, or lime juice

  • pickled red onion slices

  • avocado slices

  • cotija cheese crumbles

  • jalapeño slices

  • fresh cilantro

  • lime wedges

  • tortillas (my favorite are La Tortilla Factory Handmade Style Yellow Corn + Wheat)


To make the pork marinade, combine the olive oil, garlic and cilantro in a blender and pulse until super finely chopped. Place the raw pork shoulder in a large heavy duty zip-lock freezer bag and pour in the marinade. Seal the bag and set on a plate or in a loaf pan. Marinate the pork for at least 2 hours at room temperature, or in the refrigerator overnight.

Begin quick-pickling the red onions a couple hours before you’d like to use them - ideally pickle them for at least 24 hours.

Remove the pork from the fridge 30 minutes before roasting. Preheat the oven to 350 degrees F. Place the pork in a Dutch oven and discard the bag of marinade. Add 1 1/2 cups of water (I would also use a light beer for this step). Cover and place in the oven. Roast for 3-4 hours, or until the pork falls off the bone and shreds easily. Don’t let the liquid in the Dutch oven reduce to lower than 1 inch - add 1/2 cup of water if it gets too low.

Leave the liquid in the pot and shred the pork completely, discarding any fatty pieces. Toss the shredded pork into the remaining liquid to moisturize. Add about 2 teaspoons of kosher salt and 1 tsp. black pepper and toss to incorporate. Add salt to taste.

You could also cook the pork low & slow in a Crock Pot, and transfer to a cast iron pan to crisp the pork before serving.

Slice the avocado and jalapeño, wash and chop the cilantro. Mix the sour cream and hot sauce together, or use sour cream + lime.

Warm the tortillas on the stove until tender and slightly puffy. Build your tacos with the hot sauce sour cream, shredded pork, avocado, pickled red onion, cotija cheese crumbles, jalapeño slices and fresh cilantro. Squeeze with lime juice if desired.

Store the shredded pork in the fridge and reheat as needed. Enjoy the meat within 1 week.