Delicious white mushroom and cheese pizza. You don’t need any special equipment and the pizza is on the table in 25 minutes. The perfect pizza to make at home!
1pound(454 g) pizza dough(homemade or store-bought)
2tablespoonscrème fraiche(you can substitute ricotta)
½cup(50 g) shredded low-moisture mozzarella(substitute young gouda, fontina, or provolone)
4small or 2 big cremini mushrooms (50 g), sliced
Fresh oregano and thyme leaves(see note for dried herbs)
Pinchsalt
Olive oil
1organic lemon(for zest)
Instructions
Preheat oven to 450 °F (230 °C), or to 425 °F (220 °C) if using a fan-oven.
Divide the dough into two balls. On a lightly floured surface, push or roll each pizza dough out until 7-inch (18 cm) in diameter. Two individual pizzas should fit onto a large baking sheet. If you stretch the dough by hand, working from the center out, you can leave a thicker rim (yum!). Use as much flour as necessary to keep it from sticking to the counter and your hands.
Transfer the doughs to a baking sheet lined with parchment paper.
Stir crème fraiche to lighten it and to give it a softer texture. If it’s cold, it can be hard to spread – thin with a teaspoon of water at a time until spreadable consistency is reached. Spoon crème fraiche over the two pizza doughs leaving a ½-inch border.
Top with shredded cheese and mushrooms. Season with a pinch of salt. Drizzle mushrooms with a little olive oil.
Place the baking sheet into the preheated oven and bake until the cheese has melted and the crust is golden, about 15 minutes.
Serve immediately. Top with lemon zest, fresh oregano and thyme. Enjoy!
Notes
Dried herbs: If you don’t have fresh herbs on hand, sprinkle a little pizza seasoning (dried oregano, thyme, and basil) onto the crème fraiche layer, then top with cheese and mushrooms.Serving size: This pizza will yield two individual pizzas with 7 to 8 inch (18-20 cm) each. It’s enough for two hungry people or four people if you are only snacking or enjoy it with a big side salad.