Garlic Butter and Mushroom Pizza

Ingredients

• 10 garlic (peeled cloves for confit)
• 0.5 cup extra virgin olive oil (enough to cover the garlic)
• salt (to taste)
• black pepper (to taste)
• 100 g butter (at room temperature)
• 1 tbsp fresh parsley (chopped)
• 50 g parmesan cheese (grated, divided for the butter and the topping)
• 500 g pizza dough (Neapolitan style)
• 150 g mozzarella cheese (shredded or in pieces)
• 100 g mushrooms (sliced and previously sautéed in a pan)

Steps

1. 1

   Preheat the oven to 100°C (212°F).

2. 2

   In an oven-safe container, place the peeled garlic cloves and cover them with extra virgin olive oil. Add salt and pepper to taste.

3. 3

   Bake the garlic at 100°C for one hour until tender and confited.

4. 4

   Meanwhile, slice the mushrooms and sauté them in a pan with a little oil until they release their moisture and brown slightly. Set aside.

5. 5

   In a bowl, mix the confit garlic (mashing them), the chopped parsley, some of the parmesan cheese, and the butter until a smooth paste is formed.

6. 6

   Stretch the pizza dough following the Neapolitan style, leaving the edges slightly thicker.

7. 7

   Spread a generous layer of the prepared garlic butter over the base of the dough.

8. 8

   Sprinkle a bit more parmesan cheese and add the mozzarella cheese over the butter.

9. 9

   Distribute the sautéed mushrooms over the cheeses.

10. 10

    Bake the pizza at high temperature (preferably at your oven's maximum power or in a pizza oven) until the crust is golden brown and the cheese is bubbling.

Notes

The author recommends checking their profile for the specific Neapolitan pizza dough recipe. The mushrooms must be cooked before being placed on the pizza to prevent them from releasing water during baking.

Nutrition per serving

• pizza
• main course
• vegetarian
• garlic
• baked
• dinner