Roasted Mushroom Pizza Bianca

By: Adam Atkins

Adam Atkins throws down with his Roasted Mushroom Pizza Bianca, topped with ricotta, mozzarella, and pecorino.

Recommended Oven: Dome, Arc XL, Arc, Roccbox, Tread
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients

Makes: 1 x 12" pizza

100g chestnut mushrooms and or mini portobello, sliced
15g unsalted butter
A drizzle of extra virgin olive oil
A pinch of flaky sea salt
A generous grind of black pepper
2 garlic cloves, thinly sliced
1 x 260g Neapolitan-style pizza dough ball
50g ricotta
20g pecorino romano, plus extra to serve
75-100g fior di latte mozzarella, cut or torn and drained
A handful of fresh parsley, to garnish

3.5oz chestnut mushrooms and or mini portobello, sliced
0.5oz unsalted butter
A drizzle of extra virgin olive oil
A pinch of flaky sea salt
A generous grind of black pepper
2 garlic cloves, thinly sliced
1 x 260g / 9.2oz Neapolitan-style pizza dough ball
1.8oz ricotta
0.7oz pecorino romano, plus extra to serve
2.6-3.5oz fior di latte mozzarella, cut or torn and drained
A handful of fresh parsley, to garnish

Equipment Needed

Dome
View

An Error Occurred

There was an error while updating your cart. Please try again.
Pro Placement Peel
View

An Error Occurred

There was an error while updating your cart. Please try again.
Dome Mantel

An Error Occurred

There was an error while updating your cart. Please try again.
Balance Turning Peel

An Error Occurred

There was an error while updating your cart. Please try again.
Pizza Server
View

An Error Occurred

There was an error while updating your cart. Please try again.

Instructions

Prevent your screen from going dark as you follow along.

Step 1

Preheat the Gozney to 260°C / 500°F, placing a cast-iron pan inside to heat.

Step 2

To prepare the mushrooms, add them to the hot pan with the butter and a drizzle of extra virgin olive oil. Fry for a few minutes, then season with sea salt, pepper and add the sliced garlic. Continue cooking until the mushrooms are golden and slightly caramelised. Remove from the heat and allow to cool.

Step 3

Increase the oven temperature to 430°C / 800°F. Press and open the pizza dough into a 12-inch circle.

Step 4

Spread the ricotta evenly over the base followed by a grind of black pepper. Add the mozzarella, then the mushrooms then grate over the pecorino.

Step 5

Transfer the pizza onto a dusted peel and drizzle lightly with extra virgin olive oil. Launch into the oven and bake for 60–90 seconds, rotating every 30 seconds for an even cook.