Roasted mushrooms, small onions, and mozzarella, finished with black garlic aioli and chives. Inspired by Shroom from the Pizzeria Vetri menu in Philadelphia. First, roast the mushrooms, because the restaurant uses roasted seasonal mushrooms, and save the black garlic aioli for finishing.
Ingredients
Preparation
- 1
Bake or sauté the mushrooms and onions until the water evaporates. Drain the mozzarella.
- 2
Stretch a 250 g portion of dough. Leave the base without a separate sauce.
- 3
Before baking, arrange the prepared toppings: Mushrooms 75 g, Onion 30 g, Mozzarella 70 g.
- 4
Bake at a temperature and time appropriate for the dough and oven, until the base and rim are baked.
- 1
Drizzle 15 g black garlic aioli and add 3 g chives.
Plan your whole pizza night
Baking more than one pizza? Pandough PizzaPlan ties the night together:
- Pick your Combinations and set the order you'll bake them in.
- Tick off every topping from one combined shopping list.
- On bake day, run your Mise en place to confirm everything's prepped.
- Open the preparation list so you never miss a pizza or a topping.
