Peppery arugula. Melty mozzarella. Meaty garlicky Portobello mushrooms. Savory creamy Boursin. A Scattering of chilli flakes.
I think I may have made my very favourite white pizza of all time. Now I have a big soft spot for all pizza, but white pizza was a revelation for me. A pizza without tomato sauce? Now that’s just crazy. Crazy good that is.
The other day I opened my fridge and was looking around for inspiration when some beautiful portobellos caught my eye and I knew what was coming next. I used half the pizza dough from my favourite dough recipe of all time and went to work. It was fun. It also didn’t hurt that my wonderful niece kneaded the dough for me and my nephew who usually doesn’t like this whole spinach and mushrooms thing really enjoyed it. Family makes things better. True story.
Between you and me I may make it again sometime soon and eat the whole thing – by myself. Shhhh.
A White Garlicky Mushroom Pizza
2 Portobello mushroom caps, cleaned
2 large cloves garlic crushed
1 packed cup pf baby arugula/spinach – I used what I had, feel free to add more!
A pinch of salt
2 cups shredded mozzarella
2-3 tbsp boursin cheese
Red chilli flakes
Store bought pizza dough for one pizza or half this recipe
Preheat your oven to 425 degrees Fahrenheit. Sprinkle a little cornmeal onto your pizza pan – I have a standard 10 inch, nothing fancy – and stretch your dough into your desired shape. Warm a skillet, drizzle in a little olive oil. Add the crushed garlic, sauté till it smells heavenly. Slice your mushrooms and pop them in. Cook on medium high heat, moving frequently until they look delicious and juicy. Season. Taste – once or twice or more – whose judging.
Now scatter your arugula/spinach on to the base of the pizza, cover with 1.5 cup of the cheese and top the cheese with the mushrooms. Scatter over remaining cheese and dollops of the boursin. Bake for 10-15 minutes until bubbly and golden. Pull out, scatter with chilli flakes and EAT!