All Photos © Christine Elise McCarthy 2014
To see images of my past posts & get links to the recipes – look on my Pinterest board – HERE.
All my posts now have a VERY customizable PRINT & PDF option. Create a PDF & save the recipe to your computer or print it out. It offers a “remove images” option & you can delete any part of the post you do not need before printing. The button is below by the Twitter & Facebook links.
What can what say about pizza except, “Yes, please!”?
I love pizza. I love sage. I love mushrooms. WTF? Why haven’t I posted this pizza before?
I usually make my own sauce but this particular Rao’s is like crack for me & I use it when I am feeling very lazy, in a hurry or if I just don’t have the ingredients to make a sauce.
It has a genuine kick & a great texture and I can literally eat it cold out of the jar with a spoon. It is $$ but it is SO worth it!
I made my own dough (and always do) but I use this pizza dough recipe from SAVEUR – though I just dump all the ingredients into my bread machine (without letting the yeast do its thing) and I let the machine knead. I also tend to use the dough the same day – but it makes enough for at least 4 individual pizzas so it takes a few days for me to get through it all. If making your own dough is not your idea of fun – use your favorite store version.
With many recipes, the quantity of each ingredient really depends on one’s personal preferences. I like spicy food & I like thin crust pizza with toppings that do not overwhelm. You might like a marinara or a thick pizza & triple cheese. So – I will just tell you what I used – without strict quantities listed – and you make this bad boy to suit your own tastes. The flavors here are reminiscent of the traditional Thanksgiving tastes – and nobody has to die!
Fried Sage and Mushroom Pizza
Pizza dough (I use THIS recipe)
Sauce (I used Rao’s Arrabbiata)
A handful of mushrooms – sliced
Garlic cloves (I left mine whole but you can chop yours)
Butter or olive oil
Mozzarella cheese (fresh in water is best but I used the cheap grated shit & it was delicious) – or vegan alternative
Get your oven all the way to 450-500 degrees. Full temp is important.
Melt 1-2 TBS butter or olive oil over medium-high heat & fry the sage for about a minute. Do not burn it. It should still look green & even still seems soft. Remove the sage leaves with tongs or a slotted spoon & drain them on paper towels. Raise the heat to high & fry the mushrooms and garlic in the sage-infused butter/oil. Cook them until they are to your liking. Set aside.
Roll out the dough to your preferred thickness. Put it on some kind of cooking sheet. I use a really cheap, old, round pizza pan topped with parchment paper but I could just treat it with cooking spray. I have come to really love parchment paper, though, because nothing seems to stick to it & it because it looks pretty when it comes out of the oven.
I pre-cooked my crust after brushing it with olive oil (as you can see in the images) but I don’t really recommend that unless you are topping your pizza as lightly as you would a flatbread. Just top it raw.
Add some sauce, mushrooms, sage & cheese. I left my sage whole but can crumble yours, if you prefer.
Bake 8-12 minutes or until it is cooked to your liking.
Slice it up. Eat it. Make another. Eat that, too. Fuck it! It is the holidays!