Every single time I visit Home Goods…which is at least twice a week…I get inspired to create another recipe. I happened upon these super cute mini pizza pans, and just knew I had to create a perfect Mushroom Pizza. Click here to purchase the pans I used for this recipe. The pans come four in a set. This would be a great project for your kids…you just may have to change up the toppings to suit their liking.
As for the dough…the last time I visited my Family in Pennsylvania, I made my obligatory trip to Delallo’s and grabbed a few of their Pizza Dough Kits…just add water and you have the perfect foundation. Click link above to order online, if they are not available in your area. As an alternative, visit your local pizza shop or grocery store and pick up a ball or two of dough. This recipe makes three mini-pizzas with enough dough left over to make three more…just double the ingredients below to make six! Check out my recipe for Prosciutto and Fig Pizza!
Prepare dough according to package directions. Heat oven to 425 degrees. Lay dough out on floured surface.
Heat up the olive oil in a cast iron pan. Sauté the mushrooms with a touch of kosher salt.
While the mushrooms are sautéing, cut the dough in half, then cut the half into thirds. Prepare your pans by dusting them with a touch of cornmeal. Roll out the dough to fit the pan and, thickness to your liking. It does not have to be perfect…in fact…the less perfect…the more rustic.
Tear off tiny chunks of the fontina and place on dough. Spoon on the mushrooms.
Tear off tiny pieces of the fresh mozzarella and arrange on top of pizza. Sprinkle on the Parmesan cheese and crushed red pepper flakes. Drizzle the entire pizza with light olive oil.
Place the pans in oven and bake until the bottom and cheese is browned…about 10 minutes or so. I did turn on the broiler for the last minute. Remove from oven and garnish with fresh baby arugula and another drizzle of olive oil. ENJOY one amazing Mushroom Pizza. For more pizza recipe ideas…check out my Grilled Pizza!