Roasted Mushroom Pizza with Fontina and Scallions
A crispy-crusted pizza with meaty mushrooms and creamy sauce, resulting from Chris Kimball’s 40-year quest for the perfect pizza.
- Makes1 12-inch pizza
- Cook Time35 minutes
- Active time plus coolingplus heating
- 6
Heating the oven and pizza steel or stone to 550°F takes about an hour. We use this time to roast portobello mushrooms, which we combine with our fontina-Parmesan cream white sauce. The mushrooms also can be prepped up to 24 hours ahead and refrigerated. When shaping the pizza dough, make sure that the edges are thicker than the center so they contain the cream sauce, which becomes runny during baking. For a crisp, well-browned bottom crust. If your oven only goes to 500°F, the pizza will need to bake for an extra two minutes.
Don’t undercook the mushrooms. Roasting them until well browned removes moisture that would otherwise make the pizza crust soggy.
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