Chloe’s Vegan Italian Kitchen Recipe: White Wild Mushroom Pizza

whitemushpizza400I hosted a taste-testing party in New York City for some old college friends to test this pizza. I made the mistake of having it during an “important” football game, and one of the guys actually took out his laptop and turned on the game during dinner. Nobody paid attention to the food until one of them took a bite of this pizza. “Phenomenal” and “life-changing” were a couple of the adjectives used. This pizza is the ultimate touchdown! From Chloe’s Vegan Italian Kitchen.

Serves 4

2 tablespoons olive oil, plus extra for brushing
8 ounces white mushrooms, trimmed and sliced
3 large shallots, sliced
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¼ cup white wine
1 teaspoon fresh thyme leaves, plus extra for garnish
1 tablespoon chopped fresh
Italian parsley
8 ounces wild or mixed mushrooms, trimmed and sliced
1 tablespoon cornmeal
1 pound pizza dough
2 garlic cloves, minced
¼ cup Mozzarella Sauce
Chili olive oil for drizzling

Chloe’s Vegan Italian Kitchen

Chloe’s Vegan Italian Kitchen

by Chloe Coscarelli

  • Get Chloe’s Vegan Italian Kitchen
  • Get Chloe’s Vegan Italian Kitchen
  • Get Chloe’s Vegan Italian Kitchen
  • Get Chloe’s Vegan Italian Kitchen
  • Get Chloe’s Vegan Italian Kitchen

In a medium skillet, heat 1 tablespoon of the oil over medium-high heat and sauté mushrooms, shallots, salt, and pepper, until mushrooms and shallots are soft and lightly browned. Add wine, reduce heat to medium-low, and let cook until most of the liquid evaporates. Turn off the heat, and mix in thyme and parsley. Season to taste and let cool slightly. Transfer mushroom mixture to a food processor and reserve the skillet. Pulse a few times until mushrooms are finely chopped into a spread-like consistency.

In the reserved skillet, heat the remaining tablespoon oil over medium-high heat and sauté wild mushrooms until very soft. Season with salt and pepper, and set aside.

Preheat the oven to 450ºF. Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.

Sprinkle the baking sheet with cornmeal. On a lightly floured surface, roll or stretch the dough into a large rectangle. Fit it into the baking sheet and brush with oil. Sprinkle with garlic, leaving a ¾ inch border. Spread the pulsed mushroom mixture and arrange the sauted wild mushrooms on top. Season with salt and pepper and bake for 15 to 20 minutes, until edges are golden. Remove from oven, drizzle with mozzarella sauce, then bake for 1 minute. Remove from oven and let cool slightly before slicing. Drizzle with chili oil and garnish with thyme.

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