About this Recipe
So, I am typically not a pizza snob. I am a lot like you, I love pizza and I am not particularly annoyed by what people put on their pizza. The optimal word is “their” pizza. The only items I really frown on is minimal. Pineapple, BBQ Sauce and anchovies (as a topping, in the sauce that’s another matter). As I said, I am a lot like you.
Then, in 2002 I was working in Ogden, Utah. I went to lunch on 24th Street to a place calls Roosters Brewing Company and ordered the Goat Cheese Wild Mushroom Pizza. I thought – “It’s only $10! It’s worth a try.” Well, that was the only thing I ate there for the next two years. This is the baseline of what I would like to offer to you with this recipe.
If you can, make your own smoked ham. However, it’s not essential. You can go old school and make your pizza crust by hand, I am using a stand mixer and you will too. Once word gets out you are making this, you will need to speed it up as the neighborhood will be knocking your door down.
Additionally, with this wild mushroom pizza is you don’t need to be fussy about what type of mushrooms. Whatever mushroom that is in season or at your local mega-mart is perfect. I like to use a combination, however, regular button mushrooms work.
- Make one full Pizza and Flatbread Dough recipe
Toppings:
Step 1
Punch down dough; press into 2 – 12-inch pizza pans coated with cooking spray. Prick dough several times with a fork. Bake until the edges are light brown, 10 – 12 minutes.
Step 2
Meanwhile, in a large skillet, heat 2 teaspoon oil over medium-high heat; sate the mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until the onion is tender.
Step 3
In a food processor, process half of the sauteed mushrooms with cream cheese, remaining olive oil, and salt. Spread on the cooked pizza(s). Top with remaining mushroom mixture, cheeses, ham, and thyme. Bake until the cheese is melted 12-14 minutes. If you desire, garnish with additional fresh thyme and basil.
