Friday Night Pizza: Mushroom, Asiago, Roasted Garlic & Thyme
This week’s Friday night pizza has strong flavors, and boy are they good. We had this pizza last week, and I’m thinking I might make it again tonight – I loved it! It’s a white pizza; the crust is covered with a blanket of asiago cheese, then sprinkled generously with thinly sliced mushrooms, little knobs of roasted garlic, and thyme leaves. Because I can’t bear to have a pizza entirely swathed in different shades of brown, I sprinkled some sliced green onion tops across the top of the pizza – the pop of green brightens it up a bit.
You’ll want to eat this one with someone who doesn’t mind garlic breath. (But hey, what’s a little garlic breath among pizza lovers?)
Pizza with Mushroom, Asiago, Roasted Garlic & Thyme
1 ball of pizza dough
roughly 1 1/2 cups grated asiago cheese
about 1 cup thinly sliced mushrooms
one whole head of garlic, roasted until soft and sweet (see below for directions)
1 tbsp fresh thyme leaves
1 tbsp thinly sliced tops of green onions (optional)
To roast the garlic: preheat the oven to 425 degrees F. Cut the top 1/4-inch off a whole head of garlic, so just the very tops of the cloves are exposed. Drizzle a little olive oil over the head of garlic, wrap it loosely in foil, and place the foil package in the oven for about 1 hour, until the cloves are soft. Squeeze the soft cloves out and roughly chop the larger ones.
When you’re ready to bake the pizza, preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal.
Layer the toppings as follows: grated asiago cheese, mushrooms, roasted garlic, thyme and green onion slices. Drizzle the pizza with a little olive oil if you like.
Bake until the cheese has melted and the crust is golden brown, about 8-10 minutes.