Mushroom, Taleggio and Fontina Sheet-Tray Pizza
Inspired by techniques from America's Test Kitchen.
Sheet-tray pizza with sautéed mixed mushrooms and rosemary over a creamy cottage cheese layer, three melted cheeses and a scattering of chives.
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Method
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Equipment
- rimmed baking tray, about 30 x 40 cm
- large non-stick frying pan
- rolling pin
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 690 kcal |
| Protein | 30.2 g |
| Carbohydrate | 58.8 g |
| of which sugars | 3.8 g |
| of which free sugars | 0 g |
| Fat | 37.2 g |
| of which saturates | 14.7 g |
| Fibre | 2.9 g |
| Salt | 3.54 g |
Protein per 100 kcal
4.4 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Topping
- 60 ml extra-virgin olive oil
- 340 g mixed mushrooms (such as chestnut, shiitake and king trumpet), sliced about 6 mm thick
- 3 garlic cloves, finely chopped
- 1½ tsp finely chopped fresh rosemary
- ½ tsp ground black pepper
- 1.5 g fine sea salt or table salt about ¼ tsp
Dough
- 450 g pizza dough, shop-bought or homemade, at room temperature
- 16 g plain flour, for dusting about 2 tbsp
Cheese
- 170 g cottage cheese (small curd)
- 115 g fontina, grated
- 115 g Taleggio, rind cut off, torn into small pieces
- 30 g parmesan, finely grated
To serve
- 1 tbsp finely chopped chives, to serve (optional)
- 1
Heat Oven. Heat the oven to 260 °C with a shelf at the lowest position and brush the tray with 30 ml oil.
- 2
Cook Mushrooms. Heat the remaining 30 ml oil in a frying pan over medium-high until shimmering, add mushrooms (340 g sliced), garlic (3 cloves chopped), rosemary (1½ tsp), pepper (½ tsp) and salt (¼ tsp), cook about 10 min until browned.
- 3
Shape Dough. On a lightly floured worktop, press and roll the dough (450 g) to about 38 x 28 cm and lift onto the tray.
- 4
Build Topping. Spread cottage cheese (170 g) evenly, scatter fontina (115 g grated), add mushrooms, then tear over Taleggio (115 g), scatter parmesan (30 g grated).
- 5
Bake. Bake 13-15 min, turning the tray halfway, until the crust is golden and cheese is browned in spots.
- 6
Finish. Cool 5 min on a rack, scatter chives (1 tbsp chopped) if using and slice.
Storage
Cool completely, then keep chilled for up to 2 days and reheat gently in a low oven wrapped in foil if needed. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
