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Rachael is always encouraging people to try new foods, and sometimes even if you think you don't like something, it's worth a second shot. This delish white pizza recipe turned mushrooms from a "dislike" into a "like" for "The Kitchen Twins."
Some tips to help you nail this recipe from Emily & Lyla:
Tip 1: Buy dough balls pre-made from your favorite pizza place. We buy a bunch and then freeze what we don't use. To defrost, put on a plate on the counter in the morning and it will be ready by late afternoon.
Tip 2: Don't wash your mushrooms, just brush them off gently if they are dirty. The drier the better for sautéeing and mushrooms are hard to get fully dry if you wash them.
Tip 3: Reheat your pizza on a griddle or pan with a touch of olive oil. The crust gets nice and crispy and doesn't dry out.
Tip 4: Dip your pizza in blue cheese—this is a tip from our Dad! He's from Buffalo, which is where we now live and blue cheese is a staple here because of chicken wings, so people use it for pizza too.
For another "give it another chance" recipe, check out their Roasted Mini Eggplants With Smoked Salt.
- 1 ball pizza dough
- Two 8-ounce packs baby bella mushrooms
- 1 rounded tablespoon butter
- 2 tablespoons extra-virgin olive oil
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 large clove garlic, minced
- Flour, for dusting
- 1 cup shredded mozzarella
- ½ cup ricotta
- ½ cup shredded parmesan
- ¾ teaspoon dried basil
Preheat the oven to 400˚F.
Prep the mushrooms by removing and discarding the stems, lightly dusting off the mushrooms with a paper towel, and thinly slicing.
In a large pan, add the butter and 1 tablespoon olive oil over medium heat. Once the butter melts, add the mushrooms, season with salt and pepper, and cook for about 10 minutes, stirring occasionally. Add the garlic and cook for about 2 minutes until fragrant.
On a lightly floured surface, roll out your dough to about a 12-by-17-inch rectangle, using your fists underneath the dough to stretch it out further if needed. Transfer the dough to an oiled 12-by-17-inch baking sheet, pinching the sides a bit to form a crust.
Brush the remaining 1 tablespoon olive oil over the pizza dough, making sure to cover the crust. Sprinkle the mozzarella on top, followed by the mushrooms. Dollop the ricotta on top, then sprinkle with the parmesan and basil.
Bake until the crust is a touch golden and crispy on the bottom, 22 to 25 minutes. Remove from the oven and cool a bit. Slice with a pizza cutter or scissors.