Name: Wild Mushroom Pizza with Thyme and Fontina
Yield: Makes two 12-inch (30-cm) pizzas; 4-8 servings
Cuisine: United States
Ingredients: ¼ cup (2 fl oz/60 ml) dry white wine; Kosher salt and freshly ground pepper; 1 lb (450 g) pizza dough, homemade or purchased; ¼ cup (2 fl oz/60 ml) heavy cream; 1 cup (8 fl oz/240 ml) White Sauce; All-purpose flour, for dusting; 2 cups (8 oz/225 g) shredded fontina cheese; ¾ lb (340 g) mixed wild mushrooms, such as oyster, maitake, enoki, and/or beech, stemmed and evenly chopped; 4 cloves garlic, minced; 2 shallots, diced; 6 tablespoons (3 oz/90 g) unsalted butter; 6 fresh thyme sprigs

Preparation info

Makes two 12 inch 30 cm ) pizzas;
4-8
servings

Difficulty
Easy

Appears in

Williams Sonoma at Home Favorites

By Williams Sonoma

Published 2023

About

Autumn in California boasts crisp days, clear skies, golden sunlight, great mushroom hunting, and usually a couple of weeks of warm weather. For this pizza, Devon uses her favorite mushrooms, which she likes to forage for, and she loves cooking it outside on her grill. We’ve used a conventional oven here, but feel free to move outdoors if weather permits.