Drunken Mushroom Pizza

Chef Sean Smith

Cibo Waterfront Cafe

Chef Sean has been honing his pizza game since he was a child and his airy dough is proof positive that perfection is found in the details. Sean torches his crusts to give them extra smoky char after baking but even without, this crust is light, crisp and chewy. This seemingly simple mushroom medley surprises with sweet notes of roasted garlic infused bechamel and chive tinted oil.

For Cibo’s dough recipe see ciaowinnipeg.com

Ingredients

Roasted Garlic Bechamel

3 1/2 cups milk

8 cloves garlic, roasted 

1 cup butter

1 cup flour

1 1/2 Tbsp kosher salt

2 tsp cracked black pepper

1 cup whipping cream 

Yield 4 cups

Drunken Mushrooms

5 1/8 cups sliced cremini mushrooms 

1/2 cup white wine

1/2 tsp porcini powder

2 cloves garlic minced

1 tsp kosher salt

2-3 Tbsp olive oil

Cheese Blend

1 1/2 cups mozzarella, shredded

1/2 cup smoked provolone, shredded

Garnish

Chive Emulsion

1 Tbsp chives

1 tsp Dijon mustard

1 cup Canola oil

1 tsp Maldon sea salt

garlic oil

Method

Roasted Garlic Bechamel

1.  Create a roux by melting butter and mixing in flour.
2.  Cook roux, stirring gently for 2-3 minutes.
3.  Slowly add milk, while whisking until all the milk is combined.
4.  Add salt, pepper, garlic and continue to gently cook for another 15 minutes.
5.  Add whipping cream, and blend with emulsion blender until smooth.

Drunken Mushrooms

1.  Add olive oil to sauté pan and then mushrooms. 
2.  On medium heat, cook until the mushrooms have released their water and it is mostly evaporated.
3.  Add garlic, wine, porcini powder and salt.  
4.  Cook until wine is mostly evaporated.

Cheese Blend

Mix together and use half for each pizza. 

Chive Emulsion

1.  Place chives, mustard, salt and half the canola oil in high powered blender.
2.  Blend on high speed until combined, then slowly add remaining canola oil to emulsify.

Pizza Assembly

1.  Preheat oven to 500°F, with pizza stone in oven. 
2.  Build pizza on floured pizza peel, to load onto pizza stone in the oven or on a pizza pan. 
3.  Spread 1/4 cup of bechamel over stretched crust.
4.  Top with cheese blend.
5.  Add 1/2 cup of mushrooms. 
6.  Transfer onto preheated pizza stone/oven.
7.  Bake for 10 minutes, until the crust and the bottom of the pizza gets a little browned. 
8.  Finish each pizza with a small drizzle of the chive emulsion, a pinch of Maldon Sea salt and garlic oil brushed over the crust fresh out of the oven. 

Yield 1 pizza