Chris Decker, Managing Partner, Metro Pizza, Las Vegas
I think I speak for most people when I say that fall is the best time of the year. The colors of the leaves, football, holidays around the corner, and for all the Pumpkin Spice Latte lovers out there, ’tis your season. So I thought of the most “fall” pizza I could share with you. My first bite was like wearing my favorite sweatshirt. You know that feeling….
This, like most of my recipes, has some work involved. But it’s worth it when you get the chance to try this. What you’ll need to make 4 10-inch pizzas:
Chris Decker is the managing partner at Metro Pizza in Las Vegas, NV. Instagram: @everything but anchovies
On Deck: Thinking Fall Pizza
Author: Pizza today
Type of recipe: pizza
- 12 ounces of your favorite sausage
- 4 whole portobello mushrooms
- 12 ounces whole milk mozzarella
- 8 ounces of fontina
- 2 sprigs fresh rosemary
- 4 fresh thyme sprigs
- 1 pound of your favorite ricotta
- 2 stalks of celery (finely diced)
- 2 small yellow onions (finely diced)
- Finishing salt
- ***For the mushrooms: Clean and de-stem mushrooms.
- Toss the caps with olive oil, salt and pepper and roast at 550 F for 5-6 minutes or until soft to the touch. Remove from oven and cool.
- Once cooled, slice it to desired thickness and set aside until you make your pizza.
- Use the blade of a chef’s knife to smash/flatten the stems, mince and set aside.
- Slice and dice your onion and celery the same size as your mushroom stems.
- In a lightly oiled saute pan over medium heat, combine stalks, onion and celery. Sprinkle with salt and pepper and cook until soft, 6-8 minutes. Remove the mixture from the heat and cool.
- Once the mixture has cooled, add to a processor and puree to a thick paste.
- Remove the mixture and add to a mixing bowl. Add your ricotta and mix well until fully incorporated.
- Wrap the mixture and refrigerate until ready to use. I put my mixture in a disposable piping bag. You can also pour the mixture over the pizza. It’s up to you.
- ***For the pizza Stretch the dough to the desired size and place it on a floured peel.
- Next top with mozzarella and fontina.
- Break a few sprigs of rosemary from the branch and sprinkle with cheese.
- Place the sliced ​​mushrooms, then the sausage and place the pizza in the oven at 550-600 F for 8-10 minutes.
- Take the pizza out of the oven when it is done and cut it into 6 pieces.
- Spread the mushroom-ricotta mixture evenly on the slices and sprinkle fresh thyme over the pizza. I added a little splash of olive oil and a few sprinkles of the king of all cheeses, Parmigiano Reggiano.
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