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.8-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
- Flame Height: 3.8
- 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.
- 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.
- Assemble pizza with about 1⁄3 of the cheese on the bottom. Distribute the mushrooms and pancetta evenly and top with the remaining cheese.
- Flame Height 3.6
- Transfer the pizza onto a large 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 using the utility peel, 180-degrees and move it closer to the flame. Once the side closest to the flame colors, and the top and bottom of the pizza is balanced (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.
- After pizza is baked, drizzle with smoked olive oil.
*Smoked olive oil is available at The Spanish Table.
