I am a piehard pizza fan. Having been raised by a mother who didn’t like to cook (and therefore didn’t), I remember the opening of our first Pizza Hut in Danville like others recall births of siblings. It was a Friday night staple at our house when I was younger and a place to congregate after the high school football games as I grew. So many fond memories surround pizza that I am almost certain if I had to order my last meal on earth, this is what I would choose. The only trouble I’d have is deciding what kind. I’m an equal opportunity pizza lover – thin or thick, red or white, vegetable or meat, eaten folded, crust first or upside down. It makes no difference to me. So when my children were still small, Friday night pizza became a standing tradition in our home, too. The only difference was their momma loved to cook. Everyone in the neighborhood knew I had an open-door policy for kids and parents alike, and by 6 o'clock pies would be in the oven. We’d sit around the coffee table watching Stephen Hawking on the Discovery Channel, playing cards, building Legos or simply telling jokes. It was such an important part of my children’s lives, that my youngest son Claude wrote about it for his senior speech. His description of a chicken rosemary and goat cheese pizza was so beautifully written, it still brings tears to my eyes. Since everyone in the family has a different favorite, there is always plenty to share. And even though I am an empty-nester now, my door will always remain open.
White Mushroom Pizza
INGREDIENTS
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 16 ounces cremini mushrooms, thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup cornmeal
- 1 (13.8-ounce can) refrigerated classic pizza crust or store-bought dough
- 1 tablespoon olive oil
- 8 ounces mozzarella cheese slices (1 ounce each) or 2 cups shredded mozzarella cheese
- 4 ounces goat cheese, crumbled by hand
- Fresh thyme leaves
- Red pepper flakes (optional)
INSTRUCTIONS
- Preheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil and place in oven.
- Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes.
- Working on a surface that has been sprinkled with flour, roll out the pizza into a 12-inch-diameter round. Remove baking sheet or pizza pan from oven and lightly dust with cornmeal. Transfer dough.
- Top with mozzarella, mushrooms, and crumbled goat cheese.
- Place into oven and bake for 18-20 minutes, or until the crust is golden brown and the cheeses have melted.
- Top with fresh thyme and red pepper flakes. Serve immediately.
