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Figs Mushroom Pizza
Ingredients
- 2 x Pizza dough rounds, half recipe Cornmeal, as needed
- 2 tsp Extra virgin olive oil
- 1/2 tsp Chopped garlic
- 2 pch Kosher salt Black pepper, as needed
- 1 c. Figs Mushroom Puree, full recipe
- 6 ounce Italian fontina cheese, thinly sliced
- 2 x Portobello mushroom caps, thinly sliced On the bias
- 2 Tbsp. Parmesan cheese, freshly grated Truffle oil, as needed
Directions
- 1) Roll out 1 pizza dough as thinly as possible, leaving 1-in. lip all around and place on a pizza peel sprinkled with cornmeal.
- 2. Cover with 1 teaspoon extra virgin olive oil, 1/4 teaspoon garlic and a healthy pinch of salt and pepper.
- 3. Proportionately distribute 1/2 c. mushroom puree, 3 ounce. fontina cheese, 1 portobello mushroom cap and 1+1/2 teaspoon Parmesan cheese. Transfer pizza onto pizza stone heated in preheated 500F 1 hour.
- 4. Bake in preheated 500F oven till browned, about 6 to 7 min.
- Sprinkle with 1+1/2 teaspoon Parmesan cheese, black pepper to taste and drizzle with small amount of truffle oil. Slice and serve. Repeat with remaining dough.
- Makes 2.
- 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 possibly 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, which he can"t take it off the menu." -excerpt from "Pie in the Sky," by Laura Yee,
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