Funghi Pizza + Ribolla Gialla…
Everyone is entitled to a few guilty pleasures from time to time + this is one of our favorites…
In my last post I recommended Piccino’s in the Dogpatch where the funghi pizza is to die for. After moving to NYC we missed our little pizza joint until I met Jim Lahey the owner + chef at Co. + Sullivan Street Bakery. His vegan mushroom pizza was the star at an event he was cooking at + I was gobbling slices up like everyone else. This recipe is an hybrid adaptation combining the technique from the Master himself + the delicious topping from our favorite haunt. We served this at home with my friends family’s wine…The 2010 Grassi Ribolla Gialla. A gorgeous wine with notes of meyer lemon, white flowers, a touch of earthiness + minerality with a lasting finish. The Grassi Ribolla Gialla is a beautiful example of what a solid producer can do with an indigenous Italian varietal in Napa Valley.
FUNGI PIZZA WITH SPICY ROASTED GARLIC + GRASSI RIBOLLA GIALLA
1 portion Pizza dough (store bought or Jim Lahey’s recipe*)
*Here’s a link to Jim Lahey’s No Knead Pizza Dough + a video on how to knuckle it out!
4-6 cups of mixed mushrooms (shiitake, button, portobello etc)
1/4 more or less of quality olive oil
1-2 garlic cloves
1 tsp fresh thyme, plus extra for garnish
Pinch of red chili pepper flakes
Salt & Pepper to taste
*Set up is key with this recipe!
Bring pizza dough to room temperature about 2 hours before baking…this will make for a crispier more bubbly crust.
Place a clean pizza stone (such as this one) about 4-5 inches from the broiler feature in your oven. Ours is electric but this works the same for gas.
Preheat oven to it’s highest temperature, usually 500 degrees F with stone in oven. Heat oven for 1 hour then switch on the broiler to 500 degrees. Some ovens have a failsafe switch preventing the oven from getting hotter than 500 so to trick it open the oven door slightly for a moment or two.
In a food processor blend 4-6 cups of raw or sautéed mushrooms, shallots, garlic, olive oil, salt, pepper, thyme + red chili pepper flakes until consistency of chunky tapenade. You can add walnuts like Chef Lahey does if you want a heartier pie. (Note: sautéing the mushrooms, garlic + shallots will result in a richer paste)
Flour all work surfaces well.
Walk out your pizza dough onto a pizza peel by stretching the edges out first…then “knuckling” the dough until it’s thin + slightly see through.
Spread a mushroom mixture over the pizza dough leaving some small spots of dough peeking through.
Slip the pizza off your pizza peel or plate onto the hot stone. Cook until crust is bubbling with burnt little bubbles.
Remove + place onto your peel again, slicing into pieces. Top with fresh thyme + a drizzle of truffle or olive oil.
Cheers to everyone this 4th of July! Have a wonderful + safe holiday!