Topping recipe

Cast Iron Mushroom & Fontina

Name: Cast Iron Mushroom & Fontina (topping recipe)
Yield: 1 pan
Cuisine: American
Ingredients: 100g Extra-virgin olive oil (scant ½ cup); 9g Garlic cloves, thinly sliced (3 cloves); 2g Fine sea salt (½ tsp); 1g Red pepper flakes (a pinch); 140g Low-moisture whole-milk mozzarella (about 5 oz, grated (1⅓ cups)); 60g Fontina (about 2 oz, grated); 100g Cremini mushrooms, sliced and sautéed (about 5 mushrooms, 1¼ cups raw); 1g Fresh thyme leaves (a pinch); 5g Pecorino Romano (grated, finishing) (1 Tbsp, grated); 5g Extra-virgin olive oil (drizzle) (1 tsp)

Garlic oil, Low-moisture whole-milk mozzarella, Fontina, Cremini mushrooms, sliced and sautéed, Pecorino Romano. Scaled for 1 pan.

1 panCast Iron Pan10"Garlic oil

Build each pan

After the dough is shaped

1pan

Pan size

base

Garlic oil

1½ Tbsp20 g

Cheese

Low-moisture whole-milk mozzarella

about 5 oz, grated (1⅓ cups)140 g

Cheese

Fontina

about 2 oz, grated60 g

Toppings

Cremini mushrooms, sliced and sautéedCooked hard until browned and dry

about 5 mushrooms, 1¼ cups raw100 g

Fresh thyme leaves

a pinch1 g

Finishing

Pecorino Romano (grated, finishing)

1 Tbsp, grated5 g

Extra-virgin olive oil (drizzle)

1 tsp5 g

Make the base

Scaled for 1 pan · 1 batch · Base recipe →

Warm the oil and garlic in a small pan over the lowest heat until the slices barely fizz, about 5 min — pull it before they colour, or the whole batch turns bitter. Stir in the salt and the pepper flakes if you're using them, and let it cool. Brush it on thin; a white pie wants a sheen, not a puddle. Keeps refrigerated 1 week.

Extra-virgin olive oil

scant ½ cup100 g

Garlic cloves, thinly slicedAbout 3 cloves

3 cloves9 g

Fine sea salt

½ tsp2 g

Red pepper flakesOptional

a pinch1 g

Put it together

Once the sauce is made, for each pan

BeforeBrush the garlic oil over the dough, then scatter the mozzarella and fontina together and push them to the skillet wall.
BeforeSpread the cooked mushrooms over the cheese and scatter the thyme.
AfterGrate pecorino over it, drizzle the oil, and free the rim with a spatula before lifting it out.

Shopping list

For 1 pan

Extra-virgin olive oil100 g

Garlic cloves, thinly sliced9 g

Fine sea salt2 g

Red pepper flakes1 g

Low-moisture whole-milk mozzarella140 g

Fontina60 g

Cremini mushrooms, sliced and sautéed100 g

Fresh thyme leaves1 g

Pecorino Romano5 g

Extra-virgin olive oil5 g

Pair with

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