A portion of the crust for this pizza is stuffed with earthy roasted mushrooms to mimic a tennis racket handle. This recipe first appeared in our May 2013 issue with Keith Pandolfi's article The Gold of Naples.
- 3 oz. mixed mushrooms, such as cremini, shiitake, and white button, thinly sliced
- 1⁄2 cup olive oil, plus more
- 2 cloves garlic, thinly sliced
- 2 sprigs oregano
- 2 sprigs thyme
- Kosher salt and freshly ground black pepper, to taste
- 5 cherry tomatoes, halved
- 1 ball Naples-style pizza dough
- Fine semolina, for dusting
- 1⁄4 cup ricotta
- 1⁄4 cup grated pecorino romano
- 2 oz. fresh mozzarella, thinly sliced
- 4-5 fresh basil leaves
Heat oven to 450°. Toss mushrooms with half each of the oil and garlic, plus oregano and thyme, salt, and pepper on a baking sheet. Bake until well browned, 10-12 minutes; discard oregano and thyme. Toss tomatoes with remaining oil and garlic, plus salt and pepper; set aside.
Place a pizza stone under the broiler; heat for 30 minutes. Dust 1 ball dough with semolina. Using your fingertips, press dough into a 10" circle about ¼" thick, leaving a 1" crust around the edges. Hold dough straight up, and with fingertips circling crust, slide fingers around crust in a circular motion as you would turn a steering wheel until dough in the center is stretched to about ⅛" thick; transfer to a semolina-dusted pizza peel. Place mushrooms on one quarter of the circle; fold dough over mushrooms and pinch to seal making a flat "handle." Spread ricotta over the remaining circle of dough and distribute cheeses, tomatoes, and basil leaves; drizzle with oil. Slide pizza onto stone; broil until cheese melts and crust is puffed and charred in spots, 3-4 minutes. Serve hot.