MUST DOUGH

This mushroom pesto pizza will have you saving on tips for the delivery boy.

Makes 2 personal pizzas

INGREDIENTS

All ingredients available at Bristol Farms

3 cups mushrooms (Maitake, Oyster and

Crimini

used here), roughly chopped

3 tablespoons extra virgin olive oil 1 teaspoon lemon juice

1 teaspoon fresh thyme leaves

4 cloves garlic, chopped

¼ teaspoon salt

½ teaspoon red pepper flakes

2 (8oz) packages pizza dough

¼ cup basil pesto

¼ cup fontina cheese, shredded

¼ cup mozzarella cheese, shredded

½ cup burrata cheese, at room temperature

DIRECTIONS

Remove pizza dough from packaging, place on a floured work surface, and cover with a clean cloth. Let sit for at least 30 minutes.

Preheat oven to 450 degrees. On a baking sheet, combine the mushrooms, oil, lemon juice, thyme, garlic, salt, and red pepper flakes. Bake for 15 minutes, until the mushrooms are golden brown and slightly crispy. Set aside and turn oven to 500 degrees.

Back to the floured work surface, roll out 1 pizza dough into an 8 inch circle. Place on a lightly floured baking sheet. Spread with half (2 tablespoons) the pesto and sprinkle with half the fontina and mozzarella. Bake for 7 minutes, until cheese just begins to brown. Spoon roughly 3 tablespoons of burrata on top and add half of the mushrooms. Bake for another 5 minutes. Remove from oven. Repeat with the remaining pizza.

Slice and enjoy! *