Gruyère Mushroom Pizza With Balsamic Glaze

This pizza is topped with a balsamic glaze, crunchy sautéed mushrooms, tangy Gruyère cheese, and a creamy white sauce. At your dinner table, it will definitely be a hit!

Ingredients :

• 4 tablespoons extra-virgin olive oil, divided

• 2 (8-ounce) balls of handmade or store-bought pizza dough

• Clean, cut into bite-sized pieces, or thinly slice 12 ounces of varied mushrooms.

• Kosher salt

• Freshly ground black pepper

• 1/2 cup finely chopped, loosely packed flat-leaf parsley

• 1 cup heavy cream

• 1 clove garlic, peeled

• 8 ounces low-moisture mozzarella cheese, shredded

• 4 ounces Gruyère cheese, shredded

• 2 tablespoons balsamic glaze, plus additional as necessary

Special Equipment

• 2 round pizza pans (10 inches) or skillets made of cast iron

STEPS :

     1. Preheat the oven :

Heat the oven to 450 degrees Fahrenheit, then place a rack in the bottom-third of the oven.

     2. Coat the skillets :

Oil the base and sides of two 10-inch cast-iron skillets with 1 tbsp each. Add 1 1/2 tablespoons of oil per pan if your skillet is less seasoned or newer. Each 8-ounce portion of pizza dough should be placed on a skillet and coated with oil on all sides.

     3. Stretch the dough :

Using your hands below the dough, gently pull and stretch it outwards toward the skillet's sides. If the dough is resistant, give it 10 to 15 minutes to relax before attempting again. Stretch the dough for about 30 minutes, pausing every 10 minutes to let it rest until it has reached the sides of the skillet.

     4. Proof the dough :

The dough will start to relax and stretch as well as start to rise. When the dough has been completely stretched, continue to let it rise in the pan for another 45 to 1 hour, or until it has fully proofed. Make a small indentation in the dough with your finger to see if it has fully proofed. The dough has been properly proofed when it slowly springs back and leaves a little indentation. It needs extra time if it bounces back too rapidly because it wasn't properly proofed. By lightly pushing your fingers over the dough, make divots.

     5. Roast the mushrooms :

In the meantime, combine 2 tablespoons of olive oil, 1/8 teaspoon of kosher salt, and 1/4 teaspoon of black pepper with the mushrooms. Layer as evenly as you can on a sizable baking sheet lined with parchment paper (there will be some overlap, but they will shrink in the oven). The mushrooms should be wrinkled, golden brown, and just barely crispy after baking for 15 to 20 minutes with a stir in the middle. Add 1/4 cup parsley, then toss and let cool fully.

     6. Make the white sauce :

Bring the cream to a simmer over medium heat in a small skillet. Once the cream is simmering softly with little bubbles on the surface, lower the heat to medium-low. Add the crushed garlic, a dash of salt, and an eighth of a teaspoon of black pepper. Cook for about 10 minutes, or until the cream is thick enough to coat the back of a spoon. Remove from the heat, transfer to a heat-resistant container, and allow it fully cool.

     7. Assemble the first pizza :

Spread half of the cheese over the top of the dough in the first skillet. In case you don't like this, leave a 1/2-inch space between the sides of the pan and the dough. Take note that any cheese left closer to the pan's edges will crisp up and brown.

On the cheese, evenly distribute half of the mushrooms. Pour half of the thickened cream sauce on top using a spoon.

     8. Bake the first pizza :

When the bottom of the pizza is crispy and deep golden-brown and the cheese is bubbling and browned on top, bake for 15 to 20 minutes, flipping the pan halfway through. After taking the dish out of the oven, sprinkle it with 1 tablespoon of balsamic glaze (or more if desired). Before serving, allow to cool for a short while.

     9. Put the second pizza together and bake it :

Using the remaining ingredients, assemble, bake, and chill the second pizza while the first one cools.

     10. Serve :

To remove each skillet from the pan, run a spatula or knife around the rim and base of each one. Then, place each skillet on a wooden cutting board. Add a final garnish of parsley. Slice them into wedges with a knife or a pair of kitchen scissors. Serve hot.

Pizza leftovers can be kept in the refrigerator for up to three days if they are wrapped in aluminum foil. On a sheet pan coated with aluminum foil, reheat leftover pizza at 350°F for 8 to 10 minutes, or until thoroughly heated.

Watch On Youtube