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    Recipe for Mushroom pizza with mozzarella and fontina

    Aram Boghosian for The Boston Globe

    Makes two 16-inch pies


    cups all-purpose flour
    cups bread flour
    ¾teaspoon active dry yeast
    2teaspoons salt
    cups cold water
    Extra all-purpose flour (for sprinkling)
    Olive oil (for sprinkling)

    1. In a heavy-duty stand mixer, combine the all-purpose and bread flours, yeast, and salt. Add the water and mix on medium speed for 3 minutes. The dough should be glossy and slightly wet.

    2. Turn it out onto a lightly floured counter and divide into 2 pieces. Rub the inside of 2 plastic containers with olive oil. Add the dough and turn it so it is coated all over with oil. Cover with foil and refrigerate for at least 3 hours (or overnight for greater flavor ), or until the dough doubles in bulk.



    ¼cup olive oil
    4cloves garlic, finely chopped
    4fresh plum tomatoes, coarsely chopped
    cup red wine
    1can (1 pound, 12 ounces) 6-in-1 all-purpose ground tomatoes or canned plum tomatoes
    ½cup milk
    ½teaspoon crushed red pepper
    1tablespoon chopped fresh basil
    Salt and black pepper, to taste

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    1. In a large skillet over medium-high heat, heat the olive oil. Add the garlic and cook, stirring often, for 5 minutes or until lightly browned. Add the fresh plum tomatoes and cook, stirring often, for 5 minutes more.

    2. Add the wine, canned tomatoes, and milk. Bring to a boil, lower the heat, and add the red pepper flakes, basil, salt, and black pepper. Simmer for 15 minutes.


    4cups shredded mozzarella
    2cups shredded fontina
    ½cup freshly grated Parmesan
    1pound (4 cups) crimini mushrooms, thinly sliced
    Cornmeal (for sprinkling)

    1. Set the oven at 550 degrees. Heat a pizza stone on the bottom rack for at least 30 minutes.


    2. Turn the dough out onto a lightly floured counter. With your hands, gently stretch each piece to a 16-inch round. Liberally sprinkle a pizza peel with cornmeal. Transfer a round of dough to the peel.

    3. Add half the sauce, 2 cups of the mozzarella, 1 cup of the fontina, and ¼ cup of the Parmesan. Sprinkle with half the mushrooms. Slide the pizza off the peel onto the pizza stone.

    4. Bake the pizza for 12 to 14 minutes or until the dough is very crisp at the edges. Cook the remaining dough with the remaining sauce, cheeses, and mushrooms in the same way. Transfer the pizza to a board and cut into wedges. Fluto Shinzawa. Dough adapted from “It Must Have Been Something I Ate”