balsamic garlic mushroom pizza
Pizza Tuesday sounds like a nice idea this week.
I’m not sure what it is, but near always when I bake a pizza the weather is utter shit and, thus, the lighting too. Maybe the universe knows about my childhood Storm Pizza habits – my mom, siblings, and I would hide out under the dining table with a sheet thrown overtop and eat Digiorno slices while it poured buckets outside. To this day, I don’t know where that routine originated, but it was something of an endearing one when I was little.
Nowadays, in my camera wielding world, I get pretty annoyed when it storms and I try to make pizza because that usually means the photography is rather tricky and less than ideal. What can you do?
So, here’s an easy weeknight Storm Pizza offering. It involves very little, mostly in the name of herbs and chopped portobello caps and a touch of balsamic for that kick of awesome flavor. Whether hot and sunny or overcast and humid with whirling wind, pizza is always a top tier offering and here’s one to add to your arsenal of recipes.
D’Oh
I always make my own dough, and really don’t have a perfected recipe to share yet. I’ll get there. If you have one you love or want to experiment, please find whatever works. Storebought is just fine, too. The important note is that you have dough to put your fillings on else you have, well, a skillet or stone full of crap and nowhere to go.
While we’re here – crispy, thinner crust, or poofy airy crust? I usually prefer crispy, unless the crust is stuffed, which I don’t do ever.
The Pizza Process
Once you’ve configured your dough situation, the rest is quite straightforward.
Chop up some big portobello caps and toss then with a blend of olive oil, balsamic, garlic, shallot, red pepper flakes, and a touch of salt and pepper. I let them hang out on the counter while I muddle through the rest of the pizza process.
When the dough is ready to be handled, form it however you like. I usually pretend I’m an Italian master and twirl it around my fist until I give up, plop it onto the stone, and finish shoving it around there. Then, pop it in the preheated oven (I do 450 because I’m chickenshit and really scared of a 500 degree oven) for a bit to parbake. This helps the dough firm up just enough to support the toppings without turning into a blubbering wet mess.
Brush the parbaked dough with a bit of olive oil for moisture and goldenness. Assemble as follows: mushroom layer, mozzarella layer, and complete the look with sprinkles of stylish herb seasoning. Pizza accessorizing. Bake another 15 minutes or so until the cheese melts and becomes gooey and bubbly.
I garnished the pie with a dousing of arugula for some green and a bit of pepperiness. I tend to throw arugula wherever I can and pizza is no exception. You may not be a health lord with three leaves of ‘rug on your pizza slice, but you can fool yourself.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Pizza nights done right:
Super Greens Pizza with Browned Lemon Butter
Sausage Pesto Pizza Sweet Potato Skins
Ingredients
- 1/2 lb pizza dough, homemade or store bought
- 2 large portobello caps, roughly torn
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 6 oz fresh mozzarella, roughly torn
- handful arugula, to top
herb seasoning
- 2 tbsp fresh basil, chopped
- 1 tbsp fresh oregano, chopped (or 1 tsp dried)
- 2 tsp fresh rosemary, chopped (or 1/2 tsp dried)
- 1/4 tsp red pepper flakes
- pinch each kosher salt and pepper
Instructions
- If you are making your own dough (recommended), allow extra prep time for mixing and proofing.
- When ready to make the pizza, preheat oven to 450 degrees with a pizza stone or cast iron skillet inside, for at least 30 minutes.
- Toss mushroom pieces with olive oil, balsamic vinegar, garlic, shallot, dried oregano, red pepper flakes, and a pinch of salt and pepper. Let sit at room temperature while you prepare your pizza.
- Push, roll, or twirl your pizza dough into desired shape and size. Set onto heated stone or skillet. Poke a few holes in the center. Bake 6-8 minutes until slightly golden. Remove from oven.
- Brush dough with 1 tablespoon olive oil. Spread mushrooms evenly over the crust, then distribute mozzarella overtop. Sprinkle with herb seasoning. Bake 15-18 minutes until cheese turns golden and is bubbly. To serve, top with fresh arugula, as desired.
