This Garlic & Fennel Mushroom Pizza may be the best pizza to ever come out of my oven, possibly in the top 5 pizzas of my life and I’m old so I’ve eaten a lot of pizza. No joke, this pizza is seriously that incredible. The original recipe was crafted up by my brilliant and talented friend, Laney of Life Is But A Dish and I am forever grateful to her for sharing her recipe with me and all of the world to enjoy.
Since becoming the proud owner of a thick slab of Baking Steel a few months ago, pizza has become a serious priority in my kitchen. I’ve been making my own 72 Hour Pizza Dough from the Baking Steel recipe weekly and perfecting my homemade pizza game. When I combined the 72 Hour Pizza Dough recipe with Laney’s recipe for this Garlic & Fennel Mushroom Pizza and baked it up on a rippin’ hot Baking Steel, the world seemed to stop at that first bite. The ingredients are earthy yet bright and balanced and the flavors of the aged dough and charred up crust rival that of an upscale pizzeria.
Connecting with my lovely friend Laney of Life Is But A Dish (don’t tell her but I have a major girl crush on her) and Andris, the brilliant mind behind Baking Steel, this year has taught me so much about the power of collaboration and finding your community. It also birthed the pizza perfection that is known as Garlic & Fennel Mushroom Pizza. Combing their recipes, creativity and knowledge I think we may have come up with the worlds most perfect pizza.
I’ve adapted Laney’s original recipe for Garlic & Fennel Mushroom Pizza and adjusted the preparation to bake up beautifully on a Baking Steel in my version. If you are using a pizza stone, my instructions should translate well. If you are looking for a more classic preparation on a baking sheet, check out Laney’s original version for Garlic & Fennel Mushroom Pizza! This Garlic & Fennel Mushroom Pizza is to die for, no matter how you slice it.
Garlic & Fennel Mushroom Pizza has earthy yet bright & balanced ingredients with flavorful, aged dough & a deeply charred crust for pizzeria style pizza at home.
- 1 round homemade 72 Hour Pizza Dough or store bought
- 2 tablespoons olive oil, divided
- 1 shallot, thinly sliced
- 1 bulb fennel, thinly sliced
- 1/2 cup crimini mushrooms, sliced
- salt, to taste
- 2 cloves garlic, minced
- 1 tablespoon chicken stock or white wine
- 1/2 teaspoon dried oregano
- 1 cup mozzarella cheese, shredded
- 1 teaspoon semolina flour
- red pepper flakes, to taste
- 1 large handful fresh spinach
Remove pizza dough from the fridge and allow to rest at room temperature for an hour. Meanwhile, place your Baking Steel or pizza stone on the top rack of your oven and preheat oven to 500° (or as hot as it will go) for an hour.
Heat a large pan over medium/high heat. Add one tablespoon of olive oil, shallot and fennel. Add a pinch of salt and cook for 7-10 minutes until fennel is soft.
Add mushrooms and cook for another 3 minutes. Add garlic and cook for 30-60 seconds. Add the stock and scrape up any bits from the pan with a wooden spoon. Cook for another minute or two until liquid is gone. Remove from heat and set aside.
Once the dough at room temperature, turn your oven up to broil. Cover a pizza peel with a light dusting of semolina flour. Stretch out your pizza dough into a 12" round and place on top of the semolina sprinkled peel.
Brush the dough with 1 tablespoon oil and sprinkle evenly with oregano.
Sprinkle cheese over dough and add the fennel mushroom mixture.
To launch your pizza into the oven, open the door & touch the peel down at the back of the Baking Steel. Give your peel a slight jimmy (be gentle). Shuffle the peel out slowly as the pie settles onto your Baking Steel.
Bake for about 90 seconds, then open the oven and rotate the pizza. Close oven and broil for 30 seconds or until you are happy with the coloring up top. Switch oven back to convection bake, sprinkle on the spinach and cook for about 1-2 more minutes.
Carefully remove from the oven and brush the crust with olive oil. Top with red pepper flakes and enjoy!
*For the ultimate pizza use this recipe for 72 Hour Pizza Dough from Baking Steel. It is chewy, flavorful and everything you love about pizzeria style pizza dough easily made at home.