30g smoked mushroom garum
150g button mushrooms, thickly sliced about 1cm
1 garlic clove, pressed
250g pizza dough or store-bought sourdough pizza crust
70g buffalo mozzarella
1 handful Parmigiano cheese, grated
5g olive oil to garnish
Basil to garnish
Chili flakes to garnish
For Half-baked Dough:
This recipe begins with a good quality, store-bought sourdough pizza crust. If this is unavailable, purchase regular pizza dough from your nearby market. We half bake the dough before we top it with mushrooms as the shorter baking time leaves the mushroom juicy and tender, rather than dry and shrunken with a rubbery texture.
Preheat oven to 200ºC. Place a baking tray or pizza stone in the oven so the pizza goes on a hot baking surface. The tray/hot stone will transmit its heat to the bottom of the crust, just like the floor of a wood-fired oven.
Roll dough out into a 25-cm circle. Place the pizza dough onto the hot baking tray or stone. Bake for 8 minutes and let cool at room temperature until the toppings are prepared.
In a small mixing bowl, combine the smoked mushroom garum, sliced mushrooms, and pressed garlic. Use your hands to lightly massage the mushrooms, making sure all slices are covered. Marinate for 5 minutes, toss again, and marinate for another 5 minutes. Reserve liquid.
Take your half-baked dough and evenly spread the mascarpone, Parmagiano, and small 2-3 cm pieces of mozzarella. Add the marinated mushrooms. Place the pizza back in the oven and bake for 8-14 minutes, or until a golden crust is formed. Remove from oven and let cool for 3-4 minutes.
Mix the olive oil with the reserved garum to use as a garnish. Once the pizza has cooled, drizzle the garum olive oil and top with fresh basil and chili flakes.
For our meat lovers:
If you have good ham, mortadella, or lardo in your refrigerator, add it to the table of toppings and build your own pizza. Enjoy!