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
- 3 tablespoons unsalted butter divided
- 1 large garlic clove minced or pressed
- 1 small shallot finely chopped
- 1/2 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
- 1/2 teaspoon sweet paprika
- 1/2 cup grated Gruyere cheese
- 1/4 cup heavy cream
- 1/4 cup finely grated Parmesan cheese
- 4 sage leaves
Place your pizza stone or steel (if using) on an oven rack in the bottom third of your oven. If you plan to cook your pizza on a baking sheet, just place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F (or the highest temperature your oven will allow, if using a pizza stone/steel) and let it heat up for at least 30 minutes while you make the dough and/or prep the toppings.
To prep the toppings
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 set it aside to cool slightly.
To stretch or roll out the dough
Place the dough on a clean work surface and, using your hands, gently stretch it into a 12-inch circle or square, making sure that it retains an even thickness throughout. Alternatively, use a rolling pin to roll the dough into a 12-inch circle or square.
If you’re using a pizza stone or steel: Dust a pizza peel or the back of a baking sheet lightly with flour or cornmeal. Place the dough disk on the prepared peel.
If you’re using a baking sheet: Spray the baking sheet with cooking spray or rub it with olive oil. Place the dough disk on the prepared baking sheet.
To top the pizza
Melt 1 tablespoon of the butter in a ramekin in the microwave. Brush the dough with the melted butter, then sprinkle with the paprika and a nice pinch of salt. Using a slotted spoon to reduce the amount of liquid, scoop the chicken-mushroom mixture onto the dough and spread it out in an even layer, leaving a 1/2-inch border of dough all around. Top with the Gruyere, drizzle with the cream, and sprinkle on the Parmesan.
To bake the pizza
If you’re using a pizza stone or steel, 20 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone or steel using quick shimmying movements. Broil the pizza until the crust is golden and the cheese has browned in spots, 6 to 8 minutes. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone or steel to reheat under the broiler for 10 minutes before you cook the next one.
If you’re using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake until the crust is golden and the cheese has browned in spots, about 10 minutes.
Melt the remaining tablespoon of butter in a small skillet or saucepan over medium-high heat. Add the sage leaves and fry without stirring for a few minutes, just until they curl and crisp up. Use tongs to transfer the fried sage leaves to a paper towel.
Crumble the fried sage leaves over the hot pizza. Slice and serve.