Mushroom Swiss Pizza

Remember in Green Eggs and Ham when Not Sam I Am refused the titular dish on a train and on a plane? Or how we will not have them here, there, or anywhere? Yeah that’s the exact opposite of what’s happening here.

The earthiness from the mushrooms sautéed with fresh thyme, the sweet nuttiness of swiss cheese, and tangy creaminess of crème fraîche instead of pizza sauce as a base is for lack of a better word, immaculate. In addition to the beautiful flavor balance using a single ingredient as the base instead of making a sauce is such a time saver!

Ingredients for a Medium Pizza:

  • Pizza dough-store bought’s cool, or here’s a recipe
  • 1/2 lb mushrooms of choice
  • 3 cloves garlic, minced
  • 4 sprigs fresh thyme
  • Splash balsamic vinegar
  • 2 1/2 cups freshly grated swiss cheese
  • 1/2 cup freshly grated mozzarella
  • Optional, pricey, but amazing: 1/2 cup gruyere cheese
  • Optional: parm for finishing
  • 2 tbsp crème fraîche
  • 1/2 tsp salt and pepper
  • Neutral oil

Preheat your oven to 450F.

In a sauté pan heat 1 tbsp of oil over medium-high heat. Add the garlic and sauté until fragrant, about one minute. Add in the mushrooms and the leaves from 3 of the thyme sprigs. Continue to sauté until the mushrooms just release their juices. Add the balsamic and continue to cook until almost fully reduced. Finish with the salt and pepper, set aside until ready to use.

Oil whatever surface you’re cooking your pizza on. Roll your dough out as thin as possible. Shoot for 1 millimeter thickness. Place it on your cooking surface and trim to size. Scraps make for great snacks or other projects!

Spread the creme fraiche over the surface of the dough, making sure to leave the perimeter where your crust will be dry. Cover with cheese, and then your mushrooms. bake for 18-25 minutes. I find the crème fraîche base makes the dough take a few more minutes to fully cook than normal.

Finish with the remaining thyme leaves and a sprinkle of parm if using.

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