-
1
To make the mushroom pesto, preheat the oven to 450 F. Line a baking sheet with foil. Toss the mushrooms with 1 tablespoon of the oil and season with salt and pepper. Bake, stirring occasionally, until browned and crisp, about 15 minutes. For the last 10 minutes of baking, add the garlic cloves to the pan.
-
2
While the mushrooms are baking, soak the porcinis in the hot water for about 5 minutes. Strain out the rehydrated mushrooms and reserve the liquid.
-
3
In the bowl of a food processor or blender, combine the roasted mushrooms, peeled garlic cloves, porcinis, shallot, thyme, parsley, remaining 3 tablespoons olive oil and reserved soaking liquid. Process until smooth, scraping down the bowl as needed. Stir in the Parmesan.
-
4
To make the pizza, increase the oven temperature to 500 F and preheat a pizza stone. Meanwhile, melt the butter in a skillet over medium-high heat. Saute the mushrooms until browned and tender, about 5-7 minutes. Stir in the garlic and thyme and cook just until fragrant. Stir in the wine and cook until almost completely evaporated. Remove from the heat.
-
5
Roll out the pizza dough into a 12-14 inch round. Lightly brush the perimeter of the dough with olive oil. Spread the mushroom pesto over the crust in an even layer. Top with the shredded cheeses and then layer with the sauteed mushrooms.
-
6
Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes. Remove from the oven and let cool slightly before slicing and serving.
