Here we have a Mushroom Pizza next level thanks to Anthony Falco. The dough is by the YouTube Pizza Guru Vito Lacopelli. Maybe the new book Pizza Czar by Anthony Falco is a good Xmas gift for foodies.
Cook the chopped shallot&garlic in butter on low heat, add white wine, heavy cream, white wine vinegar and salt. Reduce for 10-15min. Sieve and let it cool down. Finally add lemon peel. You can make this hours before.
Pre-heat oven to 250C. Slice the mushrooms and add to a baking tray. Add thyme and olive oil. Roast in the oven for 10-15min. Put the mushrooms to a bowl and and add crushed garlic + a knob of butter and combine. You can make this hours before.
I found the dough tasted great and was good to digest. Maybe sourdough has a bit more flavor, but I have to taste it side by side.
Unfortunately this Mushroom Pizza showed not best regarding style. My spicy Pizza before was perfectly round, fluffy on the rim and truely Neapolitan-style. Anyway both tasted great.
AND I am such happy that I bought the Breville Pizzaiolo for 200€ less than normal on Black Friday. Besides the constant high heat, I also admire how easy it is to put the Pizza to the stone and remove from the stone thanks to the design of the door/opening. Bottom-line, it’s not cheap but worth the investment.
Anthony Falco uses WILLOUGHBY cheese and recommended Taleggio as a substitute. As you could imagine we don’t have US cheese in Berlin. Anyway, very tasty.
Cherry tomatoes with Taleggio and post-bake oily pesto on a pizza are a great combo.
I pre-roast split tomatoes with EVOO, rosemary, thyme, garlic, salt and pepper.
I should point out that the sauce, a kind of Beurre blanc, is worth to use for other vegetables on a Pizza, like wild broccoli for example.
Also a great sauce for fish, maybe adding some tarragon. Bottom-line, we should cook a Beurre blanc more often.