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Shiitake Mushroom and Potato Pizza
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 2 1x
Description
Any day is a good day for pizza and today we have such a lovely combination that will tantalize your tastebuds. Beautiful plump and juicy shiitake mushrooms meet lovely soft potatoes with a blend of evo oil, fresh chopped parsley, sprigs of fresh thyme, chili flakes, on a thin, light airy homemade crust…with a whole lot of crispy going on. Not to mention added umami from grated pecorino cheese, and some luxuriousness from the fresh melted mozzarella. A win win pizza in our books. Try it today!
Ingredients
Units Scale
- 1 14″ round pizza dough
- 6 shiitake mushrooms (about 140 g)
- 6 small potatoes, peeled and boiled (about 130 g)
- 130 g fresh mozzarella cut into slivers
- 1 tablespoon (10 g) grated Pecorino
- 1 sprig each of fresh parsley and thyme
- 3 tablespoons extra virgin olive oil
- 1 clove of garlic
- a pinch of chili flakes
Instructions
- Wash and peel your potatoes. Toss in a pot of cold water and bring to a boil. Cook for 10 minutes when the water starts to boil. Drain and cut into bite size chunks.
- While potatoes are cooking, take the mushrooms, remove the stems and clean the tops. Slice the mushroom tops into 1/4-inch slices and place in a bowl.
- In a medium sauté pan, drizzle in 2 Tbsp of the evo oil. Toss in garlic and chili flakes and turn heat to a medium to high setting. Throw in sliced mushrooms along with the parsley and thyme.
- Sauté for 15 minutes covered, tossing them frequently. Turn off heat.
- Pre-heat oven to 425 F convection.
- Sprinkle some semolina flour on the back side of a 14 inch pizza pan, stretch dough until it forms the circle. Sprinkle some semolina on a pizza peel and slide the pizza dough on.
- Spread the grated Pecorino cheese on top of the dough, then toss the mushrooms on spreading them evenly throughout. Keep the oil in the pan.
- Time to add those lovely potatoes. Place them nicely in the spaces between the mushrooms.
- Now time to put the mozzarella on making sure it is evenly distributed on the pizza.
- Pour the oil from the pan over the top of the pizza and also drizzle more evo oil on the border and throughout.
- Slide pizza onto a baking stone or baking steel.
- Cook for about 10 minutes turning it 180 degrees halfway through the baking time.
- Take pizza out of the oven using the pizza peel, then place onto a cutting board.
- Slice with a pizza cutter, and it is ready to serve!
Notes
- You can use other mushrooms such as crimini, or button top. You may have to use more as the shiitake are a larger mushroom, and be aware that they may cook faster..
- If you don’t have a pizza stone, or baking steel, you can stretch the dough on an oiled 14″ pizza pan, and once you finish placing the toppings on put it in the oven. It may require a bit more time for cooking, just lift to see the bottom, if it is golden and crisp and the cheese is melted it is ready to be cut and served.
- For the potatoes we used golden potatoes, however you could also use the red potatoes. Also cut them in rounds or large bites, you can even mash them a bit if you like.
- VisitSugarLoveSpices for more recipes.
Keywords: Shiitake Mushroom and Potato Pizza
