PORCINI MUSHROOM PIZZA TOPPING

PORCINI MUSHROOM TOPPING

To fill two 12-inch pizza rounds (see pizza dough recipe)

1 ounce Funghi Porcini Secchi

1/2 cup boiling water

2 tablespoons Columela Artesano Extra Virgin Olive Oil

1/4 cup Pancetta or Speck, chopped

2 cloves garlic, chopped fine (optional)

1 pound crimini mushrooms, sliced thinly

2 tablespoons fresh basil or flat-leafed parsley

1 bunch asparagus tips, 2/3 of stalks

3 ounces Fontina

3 ounces Pecorino Toscano Fresco

Place dried porcini in boiling water and let soak for 30 minutes, drain well, reserving 2 tablespoons of soaking liquid, Strain through cheesecloth or fine mesh strainer to remove any sediment.

Preheat oven to 450 degrees, If using a pizza stone, place stone in oven.

Meanwhile, heat olive oil in a heavy skillet or sauté pan, add Pancetta or Speck and sauté for 1 minute. Add garlic, if using, and sauté for 1 minute. Then add mushrooms and sauté for 5 minutes, stirring until mushrooms release juice. Add drained porcini and strained soaking liquid, Saute for about a minute, just until liquid is absorbed. Sprinkle with half the basil or parsley.

Stretch or roll dough to fit pizza pans or into two 12-inch circle on a wooden pallet (you will need to do one pizza at a time) sprinkled with cornmeal. Spread mushroom topping evenly over the two pizza rounds. Place asparagus on top of pizza rounds. Sprinkle cheeses evenly over the pizzas. Slip pizzas in pans into the oven or slip filled rounds of dough onto a hot pizza stone sprinkled with cornmeal. Bake pizzas for 20-25 minutes until crust is golden brown and cheese bubbling. Remove from oven and sprinkle with remaining basil or parsley.

To fill two 12-inch pizza rounds (see pizza dough recipe)

Ingredients

1 ounce Funghi Porcini Secchi [2]
1/2 cup boiling water
2 tablespoons Alce Nero Frantoio Extra Virgin Olive Oil [3]
1/4 cup Pancetta [4], chopped
2 cloves garlic, chopped fine (optional)
1 pound crimini mushrooms, sliced thinly
2 tablespoons fresh basil or flat-leafed parsley
1 bunch asparagus tips, 2/3 of stalks
3 ounces Fontina Val d'Aosta [5]
3 ounces Pecorino Toscano Fresco [6]

Place dried porcini in boiling water and let soak for 30 minutes, drain well, reserving 2 tablespoons of soaking liquid, Strain through cheesecloth or fine mesh strainer to remove any sediment. Preheat oven to 450 degrees, If using a pizza stone, place stone in oven.

Meanwhile, heat olive oil in a heavy skillet or sauté pan, add Pancetta, and sauté for 1 minute. Add garlic, if using, and sauté for 1 minute. Then add mushrooms and sauté for 5 minutes, stirring until mushrooms release juice. Add drained porcini and strained soaking liquid, Saute for about a minute, just until liquid is absorbed. Sprinkle with half the basil or parsley.

Stretch or roll dough to fit pizza pans or into two 12-inch circle on a floured wooden baker's peel (you will need to do one pizza at a time) sprinkled with cornmeal. Spread mushroom sauce evenly over the two pizza rounds. Sprinkle cheeses evenly over the sauce. Arrange asparagus tips over the pizzas. Slip pizzas in pans into the oven or slip filled rounds of dough onto a hot pizza stone sprinkled with cornmeal. Bake pizzas for 20-25 minutes until crust is golden brown and cheese bubbling. Remove from oven and sprinkle with remaining basil or parsley.

Referenced Products

Dried Italian Porcini Mushrooms (Funghi Porcini Secchi) [7]

Fontina Val d'Aosta [5]

Pecorino Toscano Fresco D.O.P [6]