BLACK CARBON FUNGHI PIZZA WITH MUSHROOMS, SHREDDED MOZZARELLA AND BABY SPINACH
Enjoy a grown-up version of pizza night with our black carbon pizza dough. Covered with earthy mushrooms and melty mozzarella, this crisp pizza is topped with baby spinach and drizzled with Longo’s own minigrette.
Skill Level: 2/3
Prep Time: 20 min
Total Time: 25 min
2 pods (30mL) Longo’s Minigrette
1 pkg mushrooms
1 pkg (40g) baby spinach
2 pkg (160g) shredded mozzarella cheese
1 pkg (15g) flour
2 dough balls (450g) black carbon pizza dough
WHAT YOU'LL NEED
2 baking sheets
Preheat oven to 425°F.
Let dough rest at room temperature for 10 minutes.
SLICE THE MUSHROOMS
Using a damp paper towel, gently wipe dirt off mushrooms. Thinly slice the mushrooms.
Place flour into a small bowl.
LINE THE BAKING SHEETS
Line 2 baking sheets with parchment paper.
Stretch the Dough
Place 1 dough ball in the flour and coat completely.
On a clean surface, begin to flatten the dough and push it into a circle. Flour the rolling pin to prevent the dough from sticking, then roll out the dough into a 10-inch circle.
Remove excess flour and place dough on prepared baking sheet. Repeat with second dough ball.
Dress it up
Drizzle olive oil over the dough and sprinkle the mozzarella evenly over both crusts.
Evenly split mushrooms between both pizzas.
Finish and Serve
Place the 2 prepared pizzas in preheated oven for 10–15 minutes or until crust is crisp. (Cook to an internal temperature of 175°F/74°C.) Note: If both pans do not fit on one oven rack, switch the position of the pans halfway through.
Once pizza is cooked thoroughly, remove from the oven and top each with half the spinach then drizzle with the minigrette. Enjoy!