Fungo Pizza
Total Time: 1 hourYield: 4 Servings
Source: Connie Chandra
Category: Bread
Ingredients
2 whole Neapolitan Pizza Dough (double the recipe)1 whole Creamy Garlic Pizza Sauce
11 ounces Seafood Mushrooms (roots cut, washed well, seperated )
1 teaspoon Chili Flakes
4 teaspoons Thyme (chopped)
2 cups Fontina Cheese (shredded)
4 ounces Goat Cheese (crumbled)
4 teaspoons Truffle Oil
4 teaspoons Cornmeal
2 tablespoons Parsley (chopped)
dash Salt
dash Ground Black Pepper
dash Garlic Powder
3 cloves Garlic (minced)
5 teaspoons Olive Oil
Directions
- Make pizza dough, take it out of the fridge 2 hours prior to using. In the meantime, make the creamy garlic pizza sauce then set aside to cool. Preheat the oven to 550 degrees.
- In a medium pan on medium add 1 teaspoon olive oil and heat for 1 minute. Add the garlic and stir fry until fragrant. Add mushrooms and season with salt, pepper, and garlic powder. Stir fry for a few minutes until water has evaporated. Set aside.
- Stretch out one dough ball to make a circle. Add 1 teaspoon of cornmeal to the pizza peel and lay the dough on top.
- Add 1 teaspoon of olive oil on the dough and brush over the entire circle. Add a quarter of the garlic pizza sauce leaving a half inch lip around the edges.
- Sprinkle a quarter of the mushrooms all over. Sprinkle 1 teaspoon of thyme, 1/4 teaspoon chili flakes and 1/2 cup of fontina over the pizza. Take 1 oz. of goat cheese and add it in chunks all over pizza.
- Side the pizza onto the stone and bake for 6 minutes. Once you take out the pizza drizzle with 1 teaspoon of truffle oil and top with 1/2 tablespoon parsley. Repeat with remaining pizzas and serve immediately.