Categories: Pizza/Flatbread
Ingredients
- All-purpose flour for dusting
- 1 lb. pizza dough, at room temp
- 3 tbsp. olive oil, divided
- 12 oz. mixed mushrooms, sliced
- 1/2 cup chopped scallions
- 3 tbsp. chopped fresh sage
- 4 garlic cloves, sliced
- 2 tsp Italian seasoning
- 1/4 tsp salt
- 1/4 tsp crushed red pepper
- 1/2 cup crumbled blue cheese
- 1/4 cup pine nuts, toasted
Directions
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Position racks in upper and lower thirds of oven. Place a large cast-iron skillet on the top rack; preheat to 450.
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Lightly dust a large rimmed baking sheet with flour. Stretch dough to fit the entire pan and brush with 1 tbsp. oil. Bake the dough on the lower rack until the bottom is slightly browned, about 10 minutes.
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Meanwhile, carefully remove the skillet from the oven and add 1 tbsp. oil, mushrooms and scallions; stir to combine. Return to the top rack and roast until the mushrooms are slightly browned and tender, 15 to 20 minutes.
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When both pans are out of the oven, set the broiler to high. Stir the remaining 1 tbsp. oil, sage, garlic, Italian seasoning, salt and crushed red pepper in a small bowl. Spread the seasoned oil over the crust and top with the mushroom mixture and cheese. Place the pizza on the top rack and broil until the cheese starts to brown, 2 to 3 minutes. Sprinkle the pizza with pine nuts. Let stand at room temp for 5 minutes. Cut into 10 pieces and serve warm.