Rosemary “Butter Cloud” Pizza with Cremini and Porcini Butter
Author: 
Recipe type: pizza
 
Ingredients
  • The laminated rosemary-butter dough ball
  • 2 cups grated Gruyere cheese
  • 4 large cremini mushrooms sliced thin, (approximately 1 ¾ cups)
  • The porcini butter still at room temperature
  • Several sprigs of baby arugula
Instructions
  1. Preheat a deck oven at 450 F.
  2. Using a rolling pin, gently roll out the pizza dough from the center first, then on the sides.
  3. Use your hands to form a small crust around the edge and make it into a 14-inch round.
  4. Without tearing the dough, place the pizza dough on a 14-inch, parchment-covered pizza screen.
  5. Place the pizza into the oven to par-bake before topping. In 6-8 minutes, the crust will start to rise from the steam in the butter. Wait a few minutes to see the top just starting to get golden. If the pizza has not risen with a roundish top, wait until this happens or you will have a soggy inside.
  6. After 6-8 minutes, the pizza crust will look like a round loaf with the center puffing up fully- don’t freak out, this is a great sign that the center has been baked.
  7. Pull the pizza on the screen out of the oven and top the pie with first the gruyere followed by the mushroom slices. Place the pizza back into the oven.
  8. In 10-12minutes, the cheese will have melted, and the mushrooms cooked. At this point you may take the pizza out and sop up some of the juice that has come from the mushrooms. You can use a clean towel or napkin to do this. Pull the parchment off and place the pizza directly on the pizza screen to crisp up the bottom.
  9. After 5 minutes, check the bottom to see a golden brown. When it is cooked, remove from the oven.
  10. When the pizza is hot, brush the now-golden crust with the porcini butter and place small dollops of this butter around the pizza for a loud “wow.”
  11. Let this pizza sit for at least 5 minutes before cutting it. It is recommended you slice this with scissors so as not to destroy the lamination.
  12. Top with arugula and enjoy.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/rosemary-butter-cloud-pizza-with-cremini-and-porcini-butter