Chicken, Mushroom, and Sage Pizza
This pizza, topped with ground chicken, mushrooms, sage, Gruyere and Parmesan cheeses, and cream, will fill your home with the coziest of aromas.
Makes: 1 (12-inch) pizza
Cost: $10
Ingredients
- 2 tablespoons unsalted butter divided
- 1 large garlic clove minced or pressed
- 1 small shallot finely chopped
- ½ pound ground chicken
- 4 ounces cremini mushrooms stemmed and sliced
- kosher salt and freshly ground black pepper
- 2 teaspoons chopped fresh sage
- 1 (14- to 16-ounce) ball pizza dough
- Extra-virgin olive oil
- ½ teaspoon sweet paprika
- ½ cup grated Gruyere cheese
- ¼ cup heavy cream, divided
- ¼ cup finely grated Parmesan cheese
- 4 whole sage leaves
Instructions
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone in the top third or place the steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Melt 1 tablespoon of the butter in a medium skillet over medium-high heat. Add the garlic and shallot and cook just until they soften a bit, about 2 minutes, then add the ground chicken, mushrooms, chopped sage, a hefty pinch of salt, and a few grinds of pepper. Cook, stirring constantly, just until the chicken is no longer pink (3 to 5 minutes). Remove the skillet from the heat and scoop the chicken-mushroom mixture onto a paper towel–lined plate.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
- Prick the dough all over with a fork (to prevent big bubbles from forming in the center as it bakes), then brush it lightly with olive oil, making sure to get all the way to the edges. Sprinkle with the paprika and a big pinch of salt, and scatter on the chicken-mushroom mixture, spreading it out evenly and leaving a ½-inch border all around. Top with the gruyere, drizzle with half of the cream, and finish with the parmesan.
- Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 5 to 8 minutes on the baking stone/steel.
- While the pizza bakes, melt the remaining tablespoon of butter in a small skillet over medium-high heat. Add the whole sage leaves and fry without stirring for a few minutes, just until they curl and crisp up. Turn off the heat and transfer the fried sage leaves to a paper towel.
- As soon as you take the pizza out of the oven, drizzle it with the remaining 2 tablespoons of cream and crumble the fried sage leaves over top. Wait a few minutes, so the cream congeals into a magic white sauce; slice and serve.