From the Restaurant at Ponte
Recommended Pairing: Dolcetto, Nebbiolo, Sangiovese, Vermentino
Ingredients:
8-ounces pizza dough*
6-10 garlic cloves
5 tablespoons olive oil
Black Pepper, to taste
16-ounces assorted mushrooms (Cimini, Portabello, Shiitake, Oyster)
8-ounces Mozzarella
¼ cup Parmesan, shaved
2 sprigs parsley, chopped
Preheat oven to 350°F. Place garlic cloves in a small oven-proof dish and sprinkle with 1 tablespoon olive oil and season with black pepper. Cover and bake, shaking the pan occasionally, until the garlic cloves are soft and golden, about 15-20 minutes.
Meanwhile, clean and chop mushrooms and sauté in 4 tablespoons olive oil over high heat for 4-5 minutes. Season with pepper and reserve.
Cover your pizza dough with grated mozzarella. Spoon the cooked mushrooms evenly over the cheese. Arrange the roasted garlic and top with Parmesan shavings and parsley. Drizzle lightly with olive oil and bake for 15-20 minutes, until the crust is golden brown.
* Found at specialty grocery stores, or you can make your own.
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