Although I love to cook, pizza has never been a mainstay in my repertoire. Not because I don't love a cheesy pie, but because of the high temps required. I've made some good pizzas on the grill and in my oven but I really need that nicely charred, blistered, puffy crust which, to me, can only be obtained in a hot pizza oven.
Well, I've finally entered the world of obsessive pizza-making, all thanks to this beauty sent to me from the fine folks of BakerStone Pizza Oven Box. Designed to be used on a grill, the stone baking chamber heats up to 700+ degrees. On my four-burner Char-Broil Infrared Grill, it takes about 25 minutes to pre-heat. As our Arizona days become cooler, I'll be making pizzas weekly, but so far this summer I've had winners with a Bianco-inspired pie, pepperoni, and, last week, mushroom with taleggio cheese - recipe below.
Mushroom Marsala and Taleggio Pizza
One ball of pizza dough (recipe here)
16 ounces of mushrooms (I used portabello and fresh shiitake)
1/2 pound of grated Taleggio cheese
1/4 cup of dry marsala wine
2 Tablespoons of minced chives or green onions (I used I'itoi's onions from my garden)
One large shallot, thinly sliced
2 tsp of fresh thyme
2 minced garlic cloves
Extra virgin olive oil
- Heat 2 tablespoons of oil in a 12-inch skillet over moderately high heat.
- Add mushrooms, garlic, and shallot. Sauté 4 minutes.
- Add marsala wine and simmer until the liquid is absorbed.
- Add fresh thyme and chives/onions. Season with salt and pepper.
- Cover rolled out pizza dough with cheese. Scatter mushroom mixture evenly on top.
Final step: Allow the magic to happen in your BakerStone Pizza Oven. At these temperatures, my pizzas cook in about 4 minutes (see video below).
I can't recommend this highly enough - The Bakerstone Basics Pizza Oven Box Kit is now on sale at Sam's Club. It's the same kit I received, which includes a wooden pizza peel and pizza turner/spatula.
I received a complimentary pizza oven kit and this post has been sponsored by BakerStone Pizza Ovens.