White Asiago Pizza-ish Food
Ingredients
• 1 Thin Pizza Crust, 12”
• 1 Tablespoon Olive Oil + more for brushing the pan
• 1 small Onion, thinly sliced
• 1 Tablespoon Unsalted Butter
• ½ Cup Black Trumpet Mushrooms, cleaned and chopped into large pieces (measure after chopping)
• 1 Tablespoon Unsalted Butter
• 1 Tablespoon All Purpose Flour
• 1 Clove Garlic Confit with 1 Tablespoon of Olive Oil from the Confit (See Tips and Trending below)
• ¼ Pound Smoked Provolone Cheese, thinly sliced – about ⅛” thick
• ½ Cup Kalamata Olives, chopped in half
• ⅓ Cup Half & Half + more if necessary
• Dash of Ground Cayenne Pepper
• ¼ Teaspoon Kosher Salt
• ⅓ Cup grated Asiago Cheese
• 1 Tablespoon Dry White Wine
• Extra Virgin Olive Oil for finishing
• Garlic Powder
Preparation Steps
Step 1. Preheat oven to 425ºF
Step 2. Heat 1 tablespoon of Olive Oil In a small fry pan over medium-high heat, add the Onion and cook just until lightly colored, remove the Onions to a paper towel to drain.
Step 3. Add 1 tablespoon of Unsalted Butter to the Olive Oil in the fry pan and when hot, add the Black Trumpet Mushrooms and sauté for 1 minute. Remove pan from heat and let the Mushrooms cool.
Step 4. Give a thin style pizza pan a light coating of Olive Oil. Stretch Pizza Crust to size and place on the pan. Dock the crust (use a fork to poke holes through the crust to within ½” from the edge), to prevent the crust from bubbling. Bake for 5 minutes - do not allow the crust to brown. Remove from the oven and let cool for at least 5 minutes.
Step 5. Arrange the Provolone Cheese slices on top of the crust, add the Black Trumpet Mushrooms and the Kalamata Olives.
Step 6. In a small Sauce Pan, melt 1 tablespoon of Unsalted Butter over medium-low heat, then add 1 tablespoon of All Purpose Flour. Whisk to form a roux, do not allow the Flour to brown. Add one clove of Garlic Confit with 1 tablespoon of the Confit Olive Oil, mash the clove into the roux and stir to combine,
Step 7. Reduce heat to low and add ½ cup of Half & Half, the dash of Ground Cayenne Pepper and ¼ teaspoon of Kosher salt whisking until smooth. Add more Half & Half, 1 tablespoon at a time, if sauce appears too thick. Whisking until heated through, the sauce should be at an “easily pourable” stage. Remove from heat. Gradually stir in the grated Asiago Cheese until melted and the sauce begins to bind. Whisk in 1 tablespoon of Dry White Wine to thin the sauce again and then drizzle over the assembled pizza and top with the Onions.
Step 8. Lightly brush some Extra Virgin Olive Oil around the edge of the crust and dust the exposed crust edge with Garlic Powder. Bake for 12 minutes on the lowest oven rack. Move pizza to the middle rack and turn the oven temperature to Broil. Cook for an additional 2 minutes to add some color to the pie.
Allow the cooked pizza to rest for about 10 minutes before slicing.
• 1 Thin Pizza Crust, 12”
• 1 Tablespoon Olive Oil + more for brushing the pan
• 1 small Onion, thinly sliced
• 1 Tablespoon Unsalted Butter
• ½ Cup Black Trumpet Mushrooms, cleaned and chopped into large pieces (measure after chopping)
• 1 Tablespoon Unsalted Butter
• 1 Tablespoon All Purpose Flour
• 1 Clove Garlic Confit with 1 Tablespoon of Olive Oil from the Confit (See Tips and Trending below)
• ¼ Pound Smoked Provolone Cheese, thinly sliced – about ⅛” thick
• ½ Cup Kalamata Olives, chopped in half
• ⅓ Cup Half & Half + more if necessary
• Dash of Ground Cayenne Pepper
• ¼ Teaspoon Kosher Salt
• ⅓ Cup grated Asiago Cheese
• 1 Tablespoon Dry White Wine
• Extra Virgin Olive Oil for finishing
• Garlic Powder
Preparation Steps
Step 1. Preheat oven to 425ºF
Step 2. Heat 1 tablespoon of Olive Oil In a small fry pan over medium-high heat, add the Onion and cook just until lightly colored, remove the Onions to a paper towel to drain.
Step 3. Add 1 tablespoon of Unsalted Butter to the Olive Oil in the fry pan and when hot, add the Black Trumpet Mushrooms and sauté for 1 minute. Remove pan from heat and let the Mushrooms cool.
Step 4. Give a thin style pizza pan a light coating of Olive Oil. Stretch Pizza Crust to size and place on the pan. Dock the crust (use a fork to poke holes through the crust to within ½” from the edge), to prevent the crust from bubbling. Bake for 5 minutes - do not allow the crust to brown. Remove from the oven and let cool for at least 5 minutes.
Step 5. Arrange the Provolone Cheese slices on top of the crust, add the Black Trumpet Mushrooms and the Kalamata Olives.
Step 6. In a small Sauce Pan, melt 1 tablespoon of Unsalted Butter over medium-low heat, then add 1 tablespoon of All Purpose Flour. Whisk to form a roux, do not allow the Flour to brown. Add one clove of Garlic Confit with 1 tablespoon of the Confit Olive Oil, mash the clove into the roux and stir to combine,
Step 7. Reduce heat to low and add ½ cup of Half & Half, the dash of Ground Cayenne Pepper and ¼ teaspoon of Kosher salt whisking until smooth. Add more Half & Half, 1 tablespoon at a time, if sauce appears too thick. Whisking until heated through, the sauce should be at an “easily pourable” stage. Remove from heat. Gradually stir in the grated Asiago Cheese until melted and the sauce begins to bind. Whisk in 1 tablespoon of Dry White Wine to thin the sauce again and then drizzle over the assembled pizza and top with the Onions.
Step 8. Lightly brush some Extra Virgin Olive Oil around the edge of the crust and dust the exposed crust edge with Garlic Powder. Bake for 12 minutes on the lowest oven rack. Move pizza to the middle rack and turn the oven temperature to Broil. Cook for an additional 2 minutes to add some color to the pie.
Allow the cooked pizza to rest for about 10 minutes before slicing.
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