Roast Mushroom Pizza Recipe
Making this pizza at home is easy as pie
A restaurant pizza is one of those dishes that can be tough to recreate at home. However, this recipe from Sean Telo, executive chef of 21 Greenpoint, is easy to make in your own kitchen and every bite as good. A bright herb purée is the base for roast oyster mushrooms and raclette cheese, all piled on a dough that gets finished with a brushing of garlic butter for the perfect white green pie.
The secret to success here is that this is one of the easiest pizza doughs to work with. While it requires two separate dough proofs, one can be done the night before and then left in the refrigerator overnight. The next day, portion the dough and proof a second time before hitting the oven.
To learn more, read "Mystic Pizza."
Recipe adapted from Sean Telo, 21 Greenpoint, Brooklyn, NY
Roast Mushroom Pizza
Roast mushrooms get topped with gooey raclette cheese and surrounded by a garlic-butter crust in this killer pizza from 21 Greenpoint.
Ingredients
- For the Dough
- 2½ cups 00 flour
- 2¼ cups all-purpose flour, plus more for dusting
- 2 cups water
- 2 tablespoons kosher salt
- ½ teaspoon yeast
- For the Roast Mushrooms
- 12 ounces oyster mushrooms, roughly torn
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 yellow onion, finely chopped
- Kosher salt and freshly ground pepper, to taste
- For the Herb Purée
- 1 cup basil leaves
- 1 cup parsley leaves
- 1 cup arugula
- ½ cup olive oil
- 1 teaspoon ground coriander
- ½ teaspoon mustard seeds
- Kosher salt and freshly ground black pepper, to taste
- For the Garlic Butter
- 6 tablespoons unsalted butter
- 2 garlic cloves, finely grated
- For the Topping
- 1 pound raclette, sliced
Directions
- Make the dough: In the bowl of a stand mixer, fitted with the dough hook attachment, combine all of the ingredients. Mix until a smooth, elastic dough forms, then transfer to a flour-dusted bowl and cover with a towel. Place in a warm spot until doubled in size, about 2 hours.
- Divide the dough into 4 balls, then place the balls on a flour-dusted plate and cover with a towel. Place in a warm spot to proof again for 1 hour.
- Meanwhile, roast the mushrooms: Preheat the oven to 400º. On a baking sheet, toss the mushrooms with the olive oil, garlic, onion, salt and pepper to combine. Roast, stirring halfway through, until tender and golden brown, 20 minutes. Set aside. Place a pizza stone in the oven and increase the temperature to 500º.
- Make the herb purée: Bring a pot of salted water to a boil and prepare an ice bath. Boil the basil, parsley and arugula for 30 seconds, then transfer to the ice bath until cool, 1 minute. Squeeze the greens to release any excess liquid, then transfer to a blender with the remaining purée ingredients. Purée until smooth, then set aside.
- Make the garlic butter: In a small saucepan, bring the butter and garlic to a simmer. Cook until fragrant, 1 to 2 minutes. Then remove from the heat and set aside.
- Assemble the pizzas: On a lightly floured surface, roll out 1 ball of dough into a 10-inch circle. Spread a quarter of the herb purée over the dough and top with a quarter of the mushrooms and raclette. Repeat with the remaining dough balls.
- Transfer to the stone and bake, one at a time, until golden brown, 8 to 10 minutes. Remove from the oven and place on a cutting board. Brush the crust with the garlic butter and slice, then serve. *This article was originally published on 11/7/2016 by Tasting Table editors. The restaurant and chef are in no way affiliated with or endorsing the featured sponsor.
Nutrition
| Calories per Serving | 423 |
| Total Fat | 21.3 g |
| Saturated Fat | 6.4 g |
| Trans Fat | 0.3 g |
| Cholesterol | 18.3 mg |
| Total Carbohydrates | 50.5 g |
| Dietary Fiber | 3.3 g |
| Total Sugars | 1.2 g |
| Sodium | 439.1 mg |
| Protein | 8.1 g |
