Garlic Mushroom Pizza

A flatbread like pizza with meaty mushrooms, a delicious, homemade roasted garlic oil, and briny parmesan cheese.

Course Main Course

Cuisine American, Italian

Diet Low Lactose, Low Salt, Vegetarian

Prep Time 45

Cook Time 15

Dough making 1 25

Total Time 2 25

Servings slices

Calories 220kcal

Author Laura Yautz

Make sure the pizza dough is made ahead of time. It requires about an hour and a half prep time.
Preheat the oven to 425° F.
Slice the top off the head of garlic, place it on a sheet of aluminum foil, and drizzle with a bit of olive oil.
Wrap the foil around the garlic, and bake for 30 minutes. Remove it from the oven and unwrap the foil. Cool to the touch.
Squeeze the garlic cloves out of the head, and into a small blender or food processor. Add the olive oil, oregano, black pepper, and salt. Blend on high until smooth. Set aside and make the mushroom topping.
Heat a skillet over medium heat with oil. Add the mushrooms, and sauté until the mushrooms release their liquid and most of it has cooked off; about 10 minutes.
Add the minced garlic and red pepper flakes, if using, and sauté an additional few minutes, until the garlic is cooked but not burned. Remove from the heat.
Roll out the crust to 10-12 inches in diameter, place on a large baking sheet, and pour about 5 tablespoons of the garlic oil onto the dough. Use a spoon to spread it evenly to within an inch of the edges.
If desired, use a pastry brush to brush some of the oil on the edges of the pizza crust. Optional, but delicious!
Evenly spread the mushroom mixture over the top of the crust, followed by the shavings of parmesan cheese.
Bake for about 15-20 minutes, until the crust cooked through and evenly browned.
Remove from the oven and sprinkle with minced parsley or chiffonade basil, if desired.