This Mixed Mushroom Pizza not only features three different types of mushrooms, but also a variety of herbs that make it pizza extra special.
Heat 2 tablespoons of Colavita Olive Oil in a medium-sized skillet over medium-low heat. Add the shallot and sauté until transparent, about 3 minutes.
Add the pancetta cubes and cook until browned, about 7 minutes. Remove the pancetta from the skillet and set aside in a dish.
In the same skillet over medium heat, add the mixed mushrooms, the fresh thyme, a pinch of sea salt and a grind of black pepper. Sauté until the mushrooms begin to wilt, about 3 minutes.
Add the marsala wine and cook covered, until the liquid is evaporated, about 5-8 minutes.
Heat your oven to 500°F. If using a pizza stone, make sure to allow the stone to heat in the oven for 30 minutes before using it.
Roll out your pizza dough onto a pizza peel dusted with semolina flour.
Drizzle some Colavita Olive Oil over the top of the dough.
Thinly slice the fontina cheese and distribute it over the top of the dough. Next, scatter the mushroom mixture over the top of the cheese. Finally, sprinkle on the pancetta cubes.
Slide the pizza onto the stone in oven and bake for 8-10 minutes, until the crust is golden.
While your pizzas are baking, you can fry the sage leaves. Heat 6 tablespoons of Colavita Olive Oil in a small skillet over medium high-heat. Allow the oil to get very hot. A good way to test it is with a sage leaf: Place a tip of the leaf into the oil and see if it starts to sizzle and crisp. If it does, you’re ready! Place the leaves, a few at a time, into the hot oil and allow to fry for about 10 seconds on each side. They may even fry faster! Have some metal tongs on hand to flip them and remove them from the oil. Allow them to drain on paper towels.
When your pizza is finished, garnish with fresh sage leaves and serve immediately!