Mark Bittman’s pizza dough recipe is my favorite but any kind you pick up from the store is great, too.
1 ball of pizza dough
1 cup of canned or grated tomato
2 cups of mozzarella or semisoft white cheese, grated
1 pound of white button mushrooms, cleaned and sliced
1 shallot, diced
½ cup of dry white wine
6 to 8 slices of speck or prosciutto
2 tablespoons of pesto or chimichurri
1 tablespoon butter
1 teaspoon corn meal
Parmesan or pecorino cheese
Preheat the oven to the 450 degrees F.
Saute the mushrooms on medium heat until they start to sweat. Add the butter and onion, cook until the onions are browned. Lower the heat and add the wine, then bring it back up to medium. Reduce the mushrooms until the wine evaporates, taste and season with salt. Set aside to cool.
Sprinkle the corn meal onto a half baking sheet or two quarter sheet pans. Roll out the pizza dough and place into the pan(s). Dress the dough with the tomato and semisoft cheese. Add the mushrooms and smattering of pesto. Rip up the speck and distribute evenly across the pizza. Finish it with a grating of parmesan all over the dough, even the crust.
Bake in the oven for 10 minutes. Turn the pan and continue to bake until the cheese is bubbling and the underside is a toasty brown. Let is rest for 3 minutes after removing from the oven, transfer to a cutting board and slice!
Delicious, farm-fresh harvests are closer than you think.