Super Beefy Mushroom Pizza
Author: Pizza Today
Recipe type: pizza
Ingredients
- 1 handful, (2-4 ounces) fresh spinach
- 2 ounces of freshly grated Parmigiano Reggiano
- 5-6 ounces aged mozzarella, shredded
- 3 ounces fresh mozzarella
- 2 tablespoons white truffle oil
- 2 tablespoons balsamic glaze
- beef-mushroom mix (See recipe below)
Instructions
- Using a 19 ounce, proprietary dough ball, form a 14-inch disc.
- Place a handful of fresh spinach on the pizza and then the cheeses.
- Place the beef-mushroom mix atop the cheese, then rip small pieces of the fresh mozzarella around the pizza.
- Bake in a 475-500 F oven for 9 to 12 minutes until golden brown and baked through. (Check the middle of the pizza to ensure it has been baked properly.)
- Once the pizza is baked, swirl one to two tablespoons white truffle oil around the pizza and then add the balsamic glaze.
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Beefy Mushroom Mix
Super Beefy Mushroom Pizza
Author: Pizza Today
Recipe type: topping
Ingredients
- Half ounce dried porcini mushroom
- 1 large Portobello mushroom, (3 ounces)
- 12 ounces fresh medium sized pizza button mushrooms
- 7 roasted garlic cloves, chopped fine
- 3 tablespoons extra virgin olive oil
- 12 ounces ground beef, (80/20 ground chuck mix)
Instructions
- Pour 1 cup of very hot tap water into a small container containing the dried porcini to rehydrate for 10 minutes.
- Cut the Portobello mushroom in slices then opposite three times to produce half-inch strips.
- Rough-cut the button mushrooms in quarters and place all into a roasting pan.
- Cut the (now rehydrated) porcini mushrooms very fine and add to the other mushrooms, add the roasted garlic and extra virgin olive oil and small chunks of the ground beef into the mix.
- Toss all together.
- Bake in a 475-500 F deck or conveyor pizza oven for 8 to 10 minutes, tossing once. The beef may have only been par-cooked, but it will also cook through on the pizza.
- Pull from the oven, season with salt and let cool.
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