Figgy Mushroom Pizza with Wisconsin Blue Cheese

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by Katherine of Kath Eats

If cake is a way to serve buttercream icing and French fries are a way to deliver ketchup, then pizza is a means to eat lots of delicious melty cheese!

My husband is a baker and has been perfecting his pizza technique and crust recipe for years. He has finally nailed it, and I think the success is more a result of technique than ingredients.

We’ve used many different basic pizza crust recipes, so pick your favorite (white flour, herby, whole wheat or store-bought dough) and find yourself a pizza stone. The secret to our perfect pizzas is a hot oven and a hot pizza stone. Crank the oven to 500 degrees F and heat the stone inside. Assemble your pizza on a flat surface sprinkled with corn meal so the pizza will slide right

off. Roll out your dough, assemble your toppings, slide into oven and bake for 10 minutes. Crispy on the bottom, doughy on the top!

While my husband has mastered the crust, I’m usually in charge of coming up with the toppings. From sweet to savory, I’ve tried many combinations, but the one thing I can’t do without is the cheese.

This pizza featured Wisconsin Blue Cheese on top of a beautiful blend of figs, sautéed mushrooms and red peppers. Simple ingredients. Complex flavor.

After rolling out our dough, which was room temperature and nice and fluffy, I smothered it with some of Trader Joe’s fig butter. You could use any fig spread you wish here, or even a layer of thinly sliced fresh figs or dried figs – or any fruity spread, really – just something that spreads and is subtly sweet!

Next step was to sauté up some mushrooms. I used a mix of oyster, cremini and shiitake, but use whatever you like best! And don’t skimp on the butter.

With mushrooms laid down, I added red pepper slices for color and crumbled Wisconsin Blue cheese – about half the wedge.

500 degrees F and 10 minutes later, the cheese was melty, and the crust perfectly crispy on the bottom and puffy on the top. With the leftover cheese, I made a simple salad – Romaine tossed with toasted almonds, olive oil, smoked salt and Wisconsin Blue cheese.

Figgy Mushroom Pizza with Wisconsin Blue

by KathEats

Servings: 6 slices
Prep time: 10 minutes
Cook time: 10 minutes

1 pizza dough, any kind you like, room temperature
1/4 cup fig butter or spread, or other mildly sweet fruit spread
1 pint mushrooms of your choice, preferably a mix of shiitake, oyster and cremini, sliced
1 tbsp butter
1/2 red bell pepper, sliced
1/4 – 1/3 lb Wisconsin Blue Cheese

Preheat oven with pizza stone inside to 500 degrees F. Roll out pizza dough into a nice circle.
Place circle onto pizza peel (or clean cardboard) sprinkled with cornmeal for easy sliding into oven. Spread on fig butter.
Sauté mushrooms in butter until they have softened and browned. Pour mushrooms onto pizza. Add sliced bell peppers. Sprinkle on crumbled Blue cheese.
Bake pizza for 10 minutes, or until cheese is melted and crust is puffed and cooked through.

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