Mushroom Marsala Pizza

Table of Contents

Every time I get crimini mushrooms in my Boston Organics delivery now I've been making this pizza.  I've made several variations--with fresh mozzarella, with shredded mozzarella, with rosemary, with thyme instead--and this is my favorite iteration so far.

Mushroom Marsala Pizza
makes two 10" pizzas

2 8 oz. balls of pizza dough
Olive oil
1 onion, sliced thinly
1 lb. crimini mushrooms, washed and sliced
2 small or 1 large garlic clove, minced
1/2 cup Marsala wine
1 teaspoon fresh thyme, chopped
Kosher salt and freshly ground black pepper
6 oz. fresh mozzarella cheese, sliced

Preheat the panggangan to 550°F or as hot as it will go.

Heat a non-stick pan on medium-high and add the sliced onions.  Cook until browned, but not burnt.  Add a glug of olive oil and continue to stir while cooking.  Add another glug of olive oil when the onions become dry and start sticking to the pan, about another 5 minutes.

Once the onions are evenly caramelized, add the mushrooms and garlic.  Sauté for 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently. Add the thyme and season with salt and pepper.  Set aside while you prepare the pizza dough.

Stretch the dough onto a parchment paper-lined flexible cutting board.  Lightly brush with olive oil.  Top each pizza with half the mushroom and onion mixture.  Top each with half the cheese.

Slide one of the pizzas and parchment paper onto the pizza stone and bake for 5 minutes. After 5 minutes, turn the panggangan to broil and broil for 1-2 minutes.

Use tongs to slide the pizza with the parchment paper from the pizza stone onto a cutting board.  Slice and serve.

Next:  Miso-Glazed Eggplant
Previously:  Hotter Crash Potatoes
Last Year:  Peking Duck Pizza
Four Years Ago:  Bacon Fat Caramels
Five Years Ago:  Potato Leek Soup with Bacon
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