Quite possibly my best pizza ever...
After finding a huge mushroom sale, I knew I had to make some duxelles FAST... because mushrooms just don’t last long. So, of the ten 8 oz. containers we bought, I cleaned, processed, and cooked down seven.
I portioned and froze most of the duxelles, but decided to make something really mushroom-y for dinner.
I coated the pizza dough with a good layer of duxelles, added chopped tarragon and thyme from the garden, microplaned some garlic, sprinkled on some red pepper flakes, salt, and pepper... and then topped the pie with a judicious amount of fresh mozzarella and Parmigiano, drizzled it with EVOO, and baked.
When it emerged from the oven, I sprinkled it with one of my new favorites: Truffle Zest.
Well, after the first bite I realized that the Pizza Pantheon needs to make room...