marinated mushroom & fontina pizza.

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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.

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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.

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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….

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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

Ingredients:

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

Toppings:

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

  • fresh arugula, optional

  • red chile flakes, optional

Instructions-

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!

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lamb, pesto, burrata & mint pizza.

URGENT:

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i've been yim yum yammering about this pizza for weeks now. IT IS SO WILDLY DELICIOUS.

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the flavors are totally insane and perfectly spring!!!!

we made this thang 3 times within a week and then spiraled off and continued a binge of various pizzas for dayyyyys. sometimes that just happens somehow....you realize you've eaten pizza every day for like 7 days straight and you're like...how did i get here? cool. but yikes. 

(so in other words, this week has been salad central.)

but i'm not kidding this pizza recipe is REAL GOOD and i'm REAL PROUD of it.

we've been making our homemade pizzas with a pizza stone which i really believe is a game-changer for the crust. BUT it's been terrifying and high stress times when it comes to shimmying the pizza dough off the parchment paper and onto the fiery hot stone in the oven. so we got real serious about it and bought a pizza peel and now we're selling pizzas out of our back door. 

(nahhh... but WE SHOULD BE...)

so first ya got a very simple and easy dough (bread flour makes it much betta than all-purpose in my opinion), a mint-pesto hybrid, peppery crumbly lamb, fresh creamy burrata cheese, zippy red onion slivers, topped with fresh goat cheese, tons of fresh mint leaves, and some red chili flakes. 

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shoutout costco who sells the most amazing pesto! last summer, we took this VERY good chewy baguette, sliced in half with olive oil drizzled, threw it on the grill til golden and slathered it in costco pesto and holy moses that was one of the best things i've ever eaten.

you can also make it from scratch, if you like.

but the point is that you add extra fresh mint to the pesto and pulse it together! for that extra layer of mint flavorrrrr. actually i hope you're not freaked out by the mint on this 'zaw? its good. so veryyyy goooooood. i told ya we were having a moment with fresh mint lately next to these fab fresh rolls. 

please make this pizza and go nuts over it like we did!

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Lamb, Pesto, Burrata & Mint Pizza

Makes One 12-inch pizza

Active Time: 30 minutes, Total Minimum Time: 2 hours

Ingredients:

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

Mint Pesto:

  • 1/2 cup prepared pesto (store bought or homemade)

  • 1 TB extra virgin olive oil

  • 1/2 oz. fresh mint (1 package // about 1/3 cup)

  • 1 garlic clove

  • 2 TB fresh lemon juice

Lamb:

  • 1/3 lb. ground lamb

  • 1 TB. extra virgin olive oil

  • 1 garlic clove, minced

  • 1/2 tsp. salt (or to taste)

  • 1/2 tsp. black pepper

Toppings:

  • 2-3 fresh burrata balls

  • 1/3 cup red onion slices

  • 1/2 oz. fresh mint (1 package // 1/3 cup)

  • goat cheese crumbles

  • red chili flakes

Instructions-

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 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.

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 be BLAZING HOT from preheating the stone, so be careful. We even bought a pizza peel for this step. 

For the mint pesto, add all ingredients to a small food processor and pulse until incorporated.

For the lamb, heat the ground lamb in olive oil and minced garlic in a pan over medium heat. Add salt and lots of black pepper to taste, and a dash of red chili flakes. Let it get dark on each side before tossing the meat. I preferred it crumbly and peppery and almost blackened, but cook as you desire. 

Spread the pesto over the dough, about an inch from the edge. Add the crumbled lamb.

If baking on a baking sheet - add the remaining toppings now and bake the pizza in the oven at 450 for about 12-15 minutes until lightly browned on top.

If baking on a pizza stone - CAREFULLY shimmy the pizza dough with pesto & lamb crumbles off the parchment paper and onto the hot pizza stone sprinkled in a bit of corn meal. Bake for 5 minutes to solidify the crust before adding the wet burrata. Open the oven door and pull the rack out just enough so you can break the burrata balls on top and sprinkle on the red onion slices. Bake for 5 more minutes. Carefully remove pizza from oven onto a large cutting board using an oven-safe tool. 

Sprinkle crumbles of goat cheese on top, along with torn fresh mint, and a few dashes of red chili flakes. Slice and serve immediately! Enjoy within 2 days. 

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