Wild Mushroom, Fontina, & Pancetta Pizza with Smoked Olive Oil

Wild Mushroom, Fontina, & Pancetta Pizza with Smoked Olive Oil

Wild Mushroom, Fontina, & Pancetta Pizza with Smoked Olive Oil

Yield: Makes 2-ea. 10-12-in. pizzas


Ingredients

2 ea. 7-oz. Wood Stone Dough balls
1/2 lb. wild mushrooms (porcini, morel, chanterelle, etc.) cut into 1/2-in. slices
1 ea. shallot, finely minced
2 Tbsp. extra virgin olive oil
Kosher salt and pepper
4 oz. fontina cheese, grated
8 oz. pancetta, cut into 1/4-in. dice
Smoked olive oil *


Preparation

Oven Temperature: 550-580 degrees

  1. Flame Height: 3.8
  2. Toss the mushrooms with the shallot, olive oil, and salt and pepper to taste. Roast in a shallow skillet in front of flame, stirring occasionally until slightly caramelized and cooked through, about 5 minutes.
  3. Roast the pancetta in a small skillet in the center of the oven, stirring occasionally until the fat has rendered and pieces are crispy. Drain on paper towels.
  4. To assemble pizza, scatter about 1⁄3 of the cheese on the bottom. Distribute the mushrooms and pancetta evenly and top with the remaining cheese.
  5. Flame Height 3.6
  6. Transfer the pizza onto the loading peel and land it just inside the doorway. Once the pizza begins to color nicely on the side closest to the flame (about 2-3 minutes), rotate the pizza 180-degrees using the utility peel and move it closer to the flame. Once the side closest to the flame begins to brown, and the top and bottom of the pizza are evenly colored (30 seconds to 1 minute), remove the pizza from the oven using the utility peel. Transfer the pizza to a cooling screen for about 1 minute to prevent steaming and then move it to a cutting board to slice.
  7. After pizza is baked, drizzle with smoked olive oil.

*Smoked olive oil is available at The Spanish Table.



Leave a Review

Videos

Facebook Twitter YouTube RSS houzz

Subscribe to our mailing list