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Gruyère Mushroom Pizza With Balsamic Glaze
Gruyère Mushroom Pizza With Balsamic Glaze
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Prep Time:
60 minutes
Cook Time:
30 minutes
Total Time:
195 minutes
Indulgent Gruyère and mushroom pizza with creamy white sauce and balsamic drizzle - a guaranteed crowd pleaser!
Ingredients:
  • 4 tablespoons extra-virgin olive oil, divided
  • 2 (8-ounce) balls pizza dough, store-bought or homemade
  • 12 ounces assorted mushrooms, cleaned and thinly sliced or torn into bite-sized pieces
  • Kosher salt
  • Freshly ground black pepper
  • 1/2 cup loosely packed flat-leaf parsley, finely chopped, divided
  • 1 cup heavy cream
  • 1 clove garlic, peeled
  • 8 ounces low-moisture mozzarella cheese, shredded
  • 4 ounces Gruyère cheese, shredded
  • 2 tablespoons balsamic glaze, for drizzling, plus more if needed
Instructions:
  • To get started, position a rack in the lower third of your oven and heat it to 450°F.
  • Prepare the skillets: Drizzle 1 tablespoon of oil over the base and sides of each of the two 10-inch cast-iron skillets. If your skillet is newer or less seasoned, use 1 1/2 tablespoons of oil per skillet. Add each 8-ounce portion of pizza dough to a skillet and ensure it is evenly coated with oil on all sides by tossing it gently.
  • Gently stretch the dough by pulling it towards the sides of the skillet with your hands. If the dough resists, allow it to relax for 10 to 15 minutes before trying again. Repeat this process of stretching, pausing for 10 minutes, and stretching again until the dough fully reaches the sides of the skillet, approximately 30 minutes in total.
  • Let the dough rise in the skillet until fully proofed, about 45 minutes to 1 hour. To check if it's ready, gently press the dough with a finger - if it springs back slowly, it's proofed correctly; if it springs back quickly, it needs more time. Dimple the dough by gently pressing your fingers all over.
  • Roast the mushrooms: Combine mushrooms with salt, pepper, and olive oil. Spread on a parchment-lined baking sheet and bake until golden-brown and slightly crispy, stirring once, for 15-20 minutes. Toss with parsley and cool.
  • Prepare the white sauce: In a small skillet, slowly heat the cream over medium heat until it simmers gently with small bubbles. Add the garlic clove, a pinch of salt, and 1/8 teaspoon of black pepper. Let it simmer until thick enough to coat the back of a spoon, about 10 minutes. Transfer to a heat-proof container and allow it to cool completely.
  • For the first pizza, evenly layer half of the cheese on top of the dough in the skillet. Ensure to leave a slight gap between the cheese and the edges for a crispy brown finish. Scatter half of the mushrooms over the cheese, then spoon half of the thickened cream sauce on top.
  • Bake the first pizza for 15 to 20 minutes, rotating halfway through, until the bottom is crispy and deep golden-brown, and the cheese is bubbly and browned on top. Remove from the oven and drizzle with 1 tablespoon of balsamic glaze or more, if desired. Allow to cool for a few minutes before serving.
  • Prepare and bake the second pizza using the remaining ingredients while the first pizza cools.
  • Release the pizzas from the skillets by running a spatula or knife around the edges and bottom, then transfer them to a wooden cutting board. Sprinkle with remaining parsley and slice into wedges. Serve warm. Store leftover pizza wrapped in aluminum foil in the fridge for up to 3 days. Reheat on an aluminum foil-lined sheet pan at 350°F until warmed through, 8 to 10 minutes. Have feedback? Leave a review below!

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