Thyme & Olive Oil Roasted Garlic, Maitake & Portobello Mushroom Pizza

The earthy, nutty depths of flavors that come out by roasting the mushrooms are incredible! Paired with the sweet, sweet Garlic Cloves and Herby Thyme, this Pizza won't last long, trust me! I use Fresh Mozzarella for a clean, salty, richness and if you're feeling spicy, the Calabrian Chiles are a MUST.

Ingredients:

1 Dough Round (Store bought is easy and convenient) ** Pizza Dough Recipe coming SOON

1 Cup Maitake Mushrooms

1 Cup Baby Portobello Mushrooms; sliced

5-6 Sprigs of Fresh Thyme

1 Whole Head of Garlic

1 Ball of Fresh Mozzarella

Olive Oil

Salt and Coarse Black Pepper

Marinated Calabrian Chiles (Optional)

1. Heat oven to 400 degrees. Place dough on counter in a lightly oiled bowl, covered with a damp towel to come to room temperature while prepping the toppings.

2. On a sheet pan lined with parchment paper, lay Maitake and Portobellos out in a single layer.

3. Cut the top of the Garlic head off, exposing the tops of the cloves; careful not to chop too much off. Place cut side up on sheets pan.

4. Generously drizzle olive oil all over the mushrooms and garlic (about 2-3 tablespoons) seasons with salt and pepper and lay 3-4 sprigs of Fresh Thyme over everything.

5. Roast for 10-12 minutes, Remove the mushrooms and set aside. Continue to roast garlic for another 30-35 minutes. You want the garlic to look cartelized in color and soft to the touch. Let cool.

6. Turn the oven up to 500 degrees. Preheat your pizza stone now if you are using one.

7. On a floured surface, roll dough out into a thin crust. (You will be able to get two pizzas out of one dough ball usually).

8. On a sheet pan lined with parchment or pizza stone, Transfer crust and precook for 5 minutes. Remove from oven to top.

9. Once your crust is precooked, drizzle with olive oil and squeeze the cloves of garlic out and spread them around. Next, add thinly sliced Fresh Mozzarella, then Roasted Mushrooms.

10. Bake for 6-8 minutes or until cheese is melted. For extra crispy and lightly browned, cook more toward 8-10 minutes.

11. Serve immediately. Slice and top with more Fresh Thyme (and Calabrian Chiles). Enjoy!

Please comment below and let me know how your Pizzas come out! I chose the Maitake and the Baby Portobello Mushrooms because I enjoy the texture & flavors of them. You could use any mushrooms though and it will be great. Don't forget to post you pictures and feedback on my social media pages and be sure to hashtag #saltsandseasons

-Alexandra