| Yield | |
|---|---|
| Source | Connie Chandra |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | Connie Chandra |
| Prep time | 1 hour |
| 2 | Neapolitan Pizza Dough (double the recipe) | |
| 1 | Creamy Garlic Pizza Sauce | |
| 11 | Ounce | Seafood Mushrooms (roots cut, washed well, seperated ) |
| 1 | Teaspoon | Chili Flakes |
| 4 | Teaspoon | Thyme (chopped) |
| 2 | Cup | Fontina Cheese (shredded) |
| 4 | Ounce | Goat Cheese (crumbled) |
| 4 | Teaspoon | Truffle Oil |
| 4 | Teaspoon | Cornmeal |
| 2 | Tablespoon | Parsley (chopped) |
| Dash | Salt | |
| Dash | Ground Black Pepper | |
| Dash | Garlic Powder | |
| 3 | Clove | Garlic (minced) |
| 5 | Teaspoon | Olive Oil |
1.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.
2.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.
3.Stretch out one dough ball to make a circle. Add 1 teaspoon of cornmeal to the pizza peel and lay the dough on top.
4.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.
5.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.
6.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.