Now that I’ve got the hang of making great pizza at home using cold-fermented dough and baking it tender but crispy in 3 minutes on an aluminum plate, it is time to make pizzas with different toppings. Mushrooms are always a favorite, and the most important thing to get it right is to always sauté the mushrooms before putting them on a pizza. When you bake the mushrooms raw, they will release a lot of liquid that will make your pizza soggy. For additional flavor I like to sauté the mushrooms trifolati, with garlic and parsley.
Ingredients
For 1 pizza
200 grams (7 oz) mushrooms, sliced
2 Tbsp fresh flatleaf parsley, chopped
1 clove garlic, minced
salt and freshly ground black pepper
4 Tbsp olive oil
2 Tbsp sieved tomatoes (passata)
1 tsp dried oregano
1 tsp extra virgin olive oil
pinch of sugar
pinch of salt
60 grams (2 oz) mozzarella, preferably buffalo
Preparation
Heat 4 Tbsp olive oil in a non-stick pan and sauté mushrooms for a few minutes over high heat until they start to color.
Add parsley and garlic and season with salt and freshly ground black pepper.
Continue to sauté until the mushrooms are golden and most of the liquid has evaporated.
Pat dry with paper towels to remove excess oil.
Season the passata with a pinch of salt, pinch of sugar, dried oregano and extra virgin olive oil.
Shred the mozzarella and pat it dry with paper towels.
Dust the peel with flour and put the stretched dough on the peel.
Spread out the tomato mixture on the dough.
Add mushrooms in a single layer.
Dot with mozzarella.
Bake the pizza on an aluminum plate according to these instructions.
Stefan's Gourmet Blog 
That pizza looks fabulous!
Bonnie
http://www.recipeshappen.com
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Thanks!
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An all time favorite!
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That looks very tasty. I have my pizza post done. It will be the last in my French series in a couple of weeks. Your pizza shape is better than mine, by far.
Best,
Conor
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Thanks Conor, looking forward to your post!
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Simple pizza are the best! Too often they can look more like a salad than a pizza. This here looks like one that I would really enjoy.
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Thanks, that means a lot coming from you 🙂
The worst pizza I’ve ever had was at a tourist trap pizza joint in downtown Amsterdam that was definitely not Italian-owned. The ‘pizza’ was more like a bowl made of dough, filled with a huge amount of tomato sauce.
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How did you get your dough so even? We did this the other day and the dough was all kind of lumpen with a massive crust
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The dough becomes much easier to handle if you let it ferment in the fridge for 5 days. Did you try that or regular dough?
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Neither – We cheated big time – will post results shortly! Mind you it was cold fermented. I think we got a bit carried away – you know flinging the dough about and generally making a big mess….
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🙂
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Hi Stefan,
Would you ever do mushrooms (champignons) in Sous vide?
I want to make a cheese fondue and and some to dip in the cheese.
Of course I could cook (blanch?) them short in water or broth.
Maybe they stay tastier in a Sous vide bag?
Regards,
Frans
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Hi Frans, I have never tried to cook mushrooms sous-vide, because you can’t vacuum seal them. They contain so much air that they would float. Or the vacuum sealing would squash them. I suppose you could weigh down the bag by adding a heavy object. If you were to blanch the mushrooms, you would essentially be making mushroom stock: a lot of flavor will end up in the cooking water. As alternatives you could steam the mushrooms, or bake them in the oven, wrapped in aluminum foil.
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