Recipes

Mushroom Pizza

Dale Talde

Talde, Brooklyn, NY

Ingredients

Sautéed Mushrooms:
2 tablespoons canola or vegetable oil
1/2 pound maitake mushrooms
6 sprigs thyme, leaves picked
Salt to taste

French Onion Mascarpone:
1 tablespoon canola or vegetable oil
1/2 sweet onion, peeled and sliced
3 tablespoons room temperature mascarpone cheese
2 tablespoons room temperature cream cheese
1/2 tablespoon freshly grated horseradish (or jarred horseradish, drained) 
1/2 tablespoon finely chopped shallots
1/2 teaspoon balsamic vinegar
1/2 teaspoon Worcestershire sauce     
1 sprig thyme, leaves picked and chopped 
Kosher salt and ground black pepper to taste

Pizza:
1/2 tablespoon canola or vegetable oil
1 small ball (about 300 grams) pizza dough (homemade or store-bought)
1/2 cup grated mozzarella
1/4 cup grated raw milk cheddar 
1/2 cup grated smoked mozzarella
1/3 cup sautéed mushrooms
1 egg
1/4 cup French onion mascarpone

Method

Sauté the mushrooms: heat a very large pan over high heat and coat the bottom of the pan with oil. Once the pan is almost smoking, add the mushrooms. Cook until most of the moisture from the mushrooms is gone and they turn a nice golden brown, about 5 minutes. Then flip the mushrooms and cook until golden on the other side, an additional 5 minutes. Add the thyme and season with salt. Remove the mushrooms and place them on parchment-lined baking sheet to cool. 

Make the French onion mascarpone: heat the oil in a large pan over medium heat. Add the onions and lower the heat. Slowly cook until the onions have lost their moisture and are a deep golden–amber color. This will take approximately 20 to 30 minutes. Stir occasionally as the onions caramelize. Once caramelized, remove from the pan and allow to cool. Once cooled, roughly chop the onions. In a large bowl, mix the chopped onions together with the rest of the ingredients. Check the seasoning and adjust, if necessary. 

Prepare the pizza: preheat your oven to 500°F. Lightly grease an 8 x 8–inch pan with oil. Spread the dough evenly across the pan, making sure that the dough reaches the edges of the pan. Top the dough with the regular mozzarella and sprinkle the edges with cheddar. Top with the smoked mozzarella and mushrooms. Bake until the pizza begins to brown, about 10 minutes. Top the pizza with the egg and return to the oven until the egg white is set and the yolk is just runny, about 2 minutes. Remove from the pan. Garnish with the French onion mascarpone. Cut the pizza in quarters and serve immediately.

Yield

one 8 x 8–inch pizza, enough for 2 servings