Canadian Pizza Magazine

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Canadian Pizza’s Chef of the Year competition

Mushroom Marsala Pizza


THIRD PLACE: Stephen Goddard, Pomodori

THIRD PLACE: Stephen Goddard, Pomodori

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Mushroom Marsala Pizza
Topping:
1 cup of butter
1 cup finely chopped shallots
3 pounds (approx.) of flavourful mushrooms (prefer shitake and cremini)
3/4 sweet Marsala wine
1 1/4 cups of whipping cream
Season with salt

Sauté shallots in butter until they start to soften (about five minutes), add mushrooms and continue to cook until mushrooms are near tender (about five to eight minutes). Pour in Marsala and cook down for two to three minutes then add one cup of cream and cook for at least four minutes until it thickens (add more cream if necessary to balance flavour or thicken). Let cool. Mixture will thicken further when cooled.

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Prepare pizza dough (Pomodori makes a traditional wood-fired thin-crust), top with layer of Mushroom Marsala topping (about 6-8 oz on a 12-inch) and cook. After it is cooked, dress with a few enoki mushrooms on top, liberally crack fresh black pepper over pizza and serve. Pomodori cooks its pizza at over 850 C. If cooking in a traditional deck or commercial oven, par bake the dough before the topping goes on. The topping only needs to be heated for serving and should not be left in the oven to dry out.