This Wild Mushroom and Sage Pizza offers a sophisticated yet comforting dinner option that highlights the deep, earthy flavors of mixed wild mushrooms. Chanterelles, cepes, and oyster mushrooms are sautéed until tender, releasing their natural umami, while fresh sage adds a warm, aromatic note. Topped with part-skim mozzarella for a creamy balance, this pizza is both elegant and approachable. ItâÂÂs perfect for a cozy weeknight meal or a special gathering with friends. The quick-rising dough ensures you can enjoy this homemade-style Italian favorite without a long wait, making it an excellent choice for busy cooks who crave quality flavor. Serve it warm with a simple green salad for a complete, satisfying meal.
Wild Mushroom And Sage Pizza
Description
This Wild Mushroom and Sage Pizza offers a sophisticated yet comforting dinner option that highlights the deep, earthy flavors of mixed wild mushrooms. Chanterelles, cepes, and oyster mushrooms are saut&# 195;©ed until tender, releasing their natural umami, while fresh sage adds a warm, aromatic note. Topped with part-skim mozzarella for a creamy balance, this pizza is both elegant and approachable. ItâÂÂs perfect for a cozy weeknight meal or a special gathering with friends. The quick-rising dough ensures you can enjoy this homemade-style Italian favorite without a long wait, making it an excellent choice for busy cooks who crave quality flavor. Serve it warm with a simple green salad for a complete, satisfying meal.Ingredients
Directions
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Preheat your oven to the temperature specified in your Quick-Rising Dough recipe, usually around 450ðF (230ðC).
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Heat olive oil in a large skillet over medium heat.
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Add sliced onions and sauté for 2-3 minutes until softened.
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Add the chanterelles, cepes, and oyster mushrooms to the skillet.
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Sauté the mushrooms for 3 to 5 minutes, or until tender and any released liquid has evaporated.
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Season the mushroom and onion mixture with salt and freshly ground black pepper to taste.
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Prepare the Quick-Rising Dough according to its package or recipe directions, dividing it into portions for individual pizzas if desired.
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Roll out each portion of dough on a cornmeal-dusted surface or peel to your desired thickness.
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Sprinkle 2 tablespoons of grated part-skim mozzarella cheese evenly over each dough round.
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Arrange 1/3 cup of the cooked mushroom mixture evenly over the cheese on each pizza.
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Sprinkle each pizza with 1/2 teaspoon of chopped fresh sage or 1/8 teaspoon of dried sage.
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Transfer the pizzas to the preheated oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese is bubbly.
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Remove from the oven and let cool for a minute before slicing and serving.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 16.6kcal
- % Daily Value *
- Total Fat 1.9g3%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store leftover pizza in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or on a skillet over medium heat to keep the crust crisp.
If wild mushrooms are unavailable, you can substitute with a mix of shiitake and button mushrooms. For a vegan version, ensure your dough contains no dairy and use a vegan mozzarella alternative.
Clean mushrooms with a damp cloth or brush rather than washing them to prevent them from absorbing too much water, which can make the pizza soggy. Make sure to sauté the mushrooms thoroughly to remove excess moisture before adding them to the dough.
Add a drizzle of truffle oil after baking for an extra luxurious flavor. You can also add a layer of tomato sauce under the cheese for a more traditional pizza taste.
