Sunday, March 22, 2015

Mushroom Arugula Pizza

This pizza is the best pizza to ever pizza.

I know that's a pretty audacious claim, but I gave my neighbor a slice and she told me it was the best pizza she'd ever had, so if you don't believe me then at least believe my neighbor.

I have to admit I did not invent this pizza- it's a recreation of a pizza that my husband and I had in Kittery, Maine on our honeymoon five months ago that left a big impression on us. However, I did invent this particular recipe, and I haven't found another recipe quite like it, so I thought I would do the world a favor and write down my own detailed method to make this delicious mushroom arugula pizza.

(If you just want the basic recipe, without all the super helpful pictures and text, just scroll down and you'll find it). 

First off, I ought to warn you that I am not an exact measurer, and I don't think you need to be either with this kind of thing. I mean, it's pizza. A dash of this, a handful of this, and it's fine. Pizza is a very forgiving food.

So, to begin with, you're going to make the mushroom cream sauce. Chop up your portabella mushrooms into thin slices.

Next, heat up the butter and minced garlic in a saucepan, then add the mushrooms and cook for about five minutes or so.

The mushrooms should start to be nice and soft. 

Go ahead and add the cup of heavy cream, and stir.

When the sauce reaches a velvety consistency, (about 10 minutes) dump the whole mixture into a blender and blend. (It will look a little grainy in texture). Set aside for later. At this point you'll probably want to start pre-heating your oven, (450 degrees).

Now you'll want to go ahead and chop up your onion and saute it in olive oil until brown. Set that aside too.

The aioli sauce is kind of just a thinner, glorified mayonnaise. I found a ton of recipes for actual aioli online, but since it doesn't play a huge part in the recipe, and most of the recipes called for a food processor and fancy oils, I decided to just go simple and wing it and it came out pretty good anyway. If you would rather create a true aioli, or buy an already made truffle aioli, go for it! However, real aioli is a little thicker and it's advantageous for this recipe to be able to drizzle it. I made the sauce pictured below by stirring up a glob of mayo, one egg yolk, some lemon juice, and a little olive oil, salt and pepper. 

Now it's time for some more chopping! I don't recall the exact amount of mushrooms I used, but as you can see from the picture, it was a hearty handful. Mostly crimini, with a few shiitake thrown in for good measure. Honestly, any kind of mushrooms you want to throw on there will work great.

Lightly oil a shallow baking pan, and set mushrooms on in as close to a single layer as possible. They'll shrink during the roasting process, so if they overlap a little now it's no big deal. Toss a little more oil on top, and add a dash of salt and pepper. Roast for about twenty minutes in your 450 oven, stirring and flipping mushrooms at the ten minute mark.

While that's happening, go ahead and shred your fontina!

Now is a great time to spread out your dough on a spray-greased cookie sheet or a pizza stone. Note: I used a store-bought dough, since I have not yet found a satisfactory homemade pizza dough recipe. But when I do I will update this with a link to it so that you can make your dough from scratch if you prefer to do so.

As you can see, I've clearly mastered the art of flattening pizza dough. Let's just pretend I was going for an abstract heart shape. Also, I hope you have the fortune of owning a less wonky cookie sheet.

*(Not a prime example of flattened dough).
Take out your lovely mushrooms. See how they've shrunk? 
Lower your oven temp to 350.

Now you are ready to assemble the pizza. It goes in this order: mushroom cream sauce on the bottom, then fontina, roasted mushrooms, sauteed onions, and a drizzle of the "aioli." 

Cook the pizza until the crust is golden brown, about 15-20 minutes, or longer if your crust is thick like mine was. I think I took mine out at about thirty minutes, but just keep an eye on it.

Finally, top with the fresh arugula and another drizzle of aioli. It is ready to eat!

Mushroom Arugula Pizza


Mushroom Cream sauce:
-2 Tbsp. butter
-1 tsp. minced garlic
-1 cup heavy cream
-1 large or 2 small portabella mushrooms
-Salt and pepper to taste 

-1 lb crimini mushrooms or assorted small mushrooms of choice
-1/2 yellow onion, chopped into long, thin slices
-1/2 lb block Fontina cheese, shredded
-2 cups fresh arugula
-Olive oil

-One tablespoon mayo
-One egg yolk
-One teaspoon fresh lemon juice
-One tablespoon olive oil
-Dash of salt and pepper

-Pizza dough of your choice


Preheat oven to 450. 

To create the mushroom cream sauce, melt butter with garlic in a saucepan, add sliced portabella mushrooms and cook until soft, add heavy cream and continue to cook until velvety. Pour into blender, blend about one minute. Set aside. 

Saute onion in olive oil until soft and light brown. Set aside.

Chop crimini mushrooms into thin slices. Lay out in single layer on oiled shallow baking pan, top with another splash of olive oil and a dash of salt and pepper. Roast in 450 oven for twenty minutes, stirring and flipping mushrooms at halfway point. Remove and set aside. Lower oven temp to 350.

To create aioli sauce, stir together mayo, egg yolk, lemon juice, olive oil, and salt and pepper. Set aside.

Flatten pizza dough onto spray-greased cookie sheet or a pizza stone until it is as thick or thin as you prefer. Top dough with a thin layer of mushroom cream sauce, evenly distributing out to edge of crust. Top with shredded fontina cheese, roasted mushrooms, sauteed onion, and a drizzle of aioli, then bake in 350 oven for 15-20 minutes, or until crust is golden brown. 

Top with fresh arugula and another drizzle of aioli. Enjoy!