Pizza Today - October 2023 - 18
On Deck
Thinking
Fall
Chris Decker
Managing Partner
Metro Pizza
I think I speak for most when I say that autumn
is the best time of year. The colors of the leaves,
football, holidays around corner, and for all the
Pumpkin Spice Latte lovers out there, this is your
season. So, I thought about the most " fall "
pizza I could share with you. My fi rst bite was
like wearing my favorite sweatshirt. You know
that feeling....
This, like most of my recipes, has some work involved.
But it is worth it when you get a chance
to try this. What you'll need to make 4 10-inch
pizzas:
12 ounces of your favorite sausage
4 whole portobello mushrooms
12 ounces whole milk mozzarella
8 ounces fontina
2 sprigs fresh rosemary
4 sprigs fresh thyme
1 pound of your favorite ricotta
2 celery stalks (fi ne diced)
2 small yellow onions (fi ne diced)
Finishing salt
For the mushrooms
Clean and de-stem mushrooms. Sprinkle 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 to desired thickness and set
aside until you make your pizza.
Using the blade of a chef's knife, smash/fl atten
the stems, fi ne dice and set aside.
Slice and dice your onion and celery to the
same size as your mushroom stems. In a lightly
oiled sauté pan on medium heat, combine the
stems, onions and celery. Sprinkle with salt
and pepper and cook until soft, 6-8 minutes.
Remove mixture from heat and cool.
Once mixture is cooled, add to a processor
18 / PIZZATODAY.COM / OCTOBER 2023
and purée into a thick paste. Remove mixture
and add to a mixing bowl. Add your ricotta
and mix well until completely incorporated.
Wrap mixture and refrigerate until ready to
use. I put my mixture into a disposable piping
bag. You could also spoon the mixture over
the pizza. It's up to you.
For the pizza
Stretch dough to desired size and lay on a
fl oured peel. Next top with mozzarella and
fontina. Break some needles of rosemary
off the branch and sprinkle over cheese. Lay
the sliced mushrooms, then the sausage and
place the pizza into the oven at 550-600 F
for 8-10 minutes.
Remove pizza from oven when done and cut
into 6 pieces. Spoon or pipe 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 couple sprinkles
of the king of all cheeses, Parmigiano Reggiano.
@everythingbutanchovies
http://www.PIZZATODAY.COM
Pizza Today - October 2023
Table of Contents for the Digital Edition of Pizza Today - October 2023
Pizza Today - October 2023 - CT1
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Pizza Today - October 2023 - Cover1
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Pizza Today - October 2023 - Cover3
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