Name: Mushroom Pizza (The Best)
Prep time: 50 min
Cook time: 30 min
Total time: 1 h 20 min
Yield: 2 serving(s)
Ingredients: 2 ½ cups (375 g) unbleached all-purpose flour; 2 tsp sugar; 1 tsp instant yeast; 1 tsp salt; 1 ¼ cups (310 ml) warm water; 7 g dried bolete or porcini mushrooms (optional); 1 lb (450 g) white mushrooms, thinly sliced; 1 garlic clove, chopped; 3 tbsp butter; ¼ cup (60 ml) dry white wine; ⅔ cup (150 ml) crème fraîche (see note); 2 tbsp fresh Parmesan cheese, finely grated, plus more for serving; 2 shallots, thinly sliced; 1 ball (100 g) buffalo mozzarella, drained and torn into pieces

Note from Ricardo

Crème fraîche can sometimes be difficult to find. If not available, in a bowl, combine ⅓ cup (75 ml) 35% cream with ⅓ cup (75 ml) sour cream.

You can refrigerate the dough at this point for up to 48 hours. Let sit out at room temperature for 1 hour before rolling out. You can also freeze the dough at this point. Once frozen, cover each ball of dough in plastic wrap and transfer to an airtight container. When ready to use, thaw out in the refrigerator. Once thawed, let sit in a warm, humid spot for 1 hour.

You can use a pizza oven for this recipe. In this case, do not use parchment paper. Slide the pizza directly onto the hot stone and cook for 2 to 3 minutes, rotating the pizza 4 or 5 times during cooking.

Looking to save time while preparing this recipe? Find the RICARDO Pizza Dough at IGA grocery stores.

Mushroom Pizza (The Best)

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Note from Ricardo

Personal Note