Awesome Mushroom Marsala Pizza

I don’t know about you guys but we love Chicken Marsala in my household. My husband orders it quite often when we are out at restaurants. When I spotted this recipe for Awesome Mushroom Marsala Pizza online, I knew I had to try it. Right away.

The recipe comes from a food blog called Vodka & Biscuits. And the results are amazing. It’s like two of our favorite foods got married …chicken marsala and pizza.

There’s no chicken on this but there could be next time, right? For now, we’re makin’ this one vegetarian. I’m so happy to share this with you.

Let’s start with what you’ll need to make the creamy cheese sauce.

• Butter – Salted butter is recommended here.
• Unbleached all-purpose flour – I always use flour that is organic, non-GMO and free of glyphosate. My personal favorite is from a domestic company, Sunrise Flour Mill, located in Minnesota. 
• Milk – Reduced-fat milk is recommended but whole milk should be okay.
• Salt & freshly ground black pepper
• Italian blend shredded cheese – Italian blend shredded cheese is a convenient mixture of different Italian cheeses, such as mozzarella, provolone, parmesan, romano, and asiago. Designed to offer a versatile flavor profile, it melts beautifully and adds a rich, authentic touch to various dishes like pasta and pizza.

This creamy cheese sauce is basically a béchamel sauce that’s further thickened with lots of grated cheese. It is recommended that you use the Italian blend of cheese for its fullness of flavor but you can use whatever combination you prefer.

• Create a roux by melting the butter in a small sauce pan.
• Add the flour and mix until incorporated.
• Allow the mixture to cook for 1-2 minutes until the flour cooks out and you only smell butter.

• Whisk in the milk and bring to a simmer.
• Continue to simmer until thickened, constantly whisking.
• Once thick, season with the salt and pepper.
• Add the cheese with a quick stir to be sure it is melted throughout.
• Taste and adjust as needed.
• Set aside and keep warm over low heat.

Once the sauce is done, shift the pan to a different burner over very low heat …just to keep it warm.

Let’s work on creating your Awesome Mushroom Marsala Pizza.

To keep the process simple and fast, I chose to use prepared pizza dough. If you are into making your own, go for it.

What you need…

• Butter – Salted butter is recommended here.
• Olive oil – I typically use extra-virgin olive oil. It’s a healthy choice and adds a pronounced peppery fruity flavor. Of course, you could use regular olive oil or any neutral oil such as avocado oil or refined coconut oil. It’s advisable to avoid seed oils since they can be toxic when heated. 
• Baby Bella mushrooms – Cut into small pieces. Baby Bella mushrooms, also known as cremini mushrooms, are the young, immature version of portobello mushrooms. They have a firm texture and a deeper, earthier flavor than white button mushrooms. 
• Fresh thyme sprig – You’ll be using just the leaves. Fresh thyme has a distinctive, earthy, and slightly peppery flavor with hints of sweetness and a subtle, floral aroma. Definitely recommended over the dried version.
• Garlic clove – Finely minced. To avoid unwanted chunks, use your garlic press or cheese grater.
• Vegetable broth or stock – Vegetable broth and vegetable stock are generally considered the same thing and can be used interchangeably. The main difference might be in store-bought options, where broth may include added salt or seasonings, while stock is typically salt-free. As always, taste-test as you go before adding additional salt.
• Marsala wine – Marsala is a dry or sweet Sicilian wine that is fortified with brandy. The brandy makes the wine a popular choice for cooking, as it adds a nutty flavor to a savory sauce. For the best flavor in savory dishes, a dry Marsala is generally preferred over a sweet Marsala. If you require a non-alcoholic option, white grape juice can be used as a substitute. 
• Prepared pizza dough – About a pound of ready-to-use dough, at room temperature.
• Italian blend shredded cheese – The blend of cheeses adds a depth of flavor but you can replace it with shredded mozzarella.
• Red pepper flakes – Also known as Peperoncino flakes, crushed red pepper flakes are optional but recommended. Just a pinch can add heat and flavor to the final dish.
• Aged balsamic vinegar – Drizzled over pizza just before serving. Aged balsamic vinegar has a rich, complex, and syrupy texture with a balance of sweet and sour flavors, often with notes of fruit, wood, and caramel.
• Fresh basil – Torn or roughly chopped, for serving. Highly recommend that you use fresh basil with its vibrant, sweet and peppery flavor. 

When prepping your mushrooms, cut them into small chunks. Not the normal slices that you typically would use for a pizza topping. The goal here is to create “morsels” of delicious mushrooms when they are done.

They will actually resemble bits of sausage when the pizza comes out of the oven. Don’t be fooled …this is a vegetarian pizza, all the way.

Once the mushrooms are cooked to perfection, you’re ready to build your Awesome Mushroom Marsala Pizza.

• Prepare the pizza dough by rolling into your desired shape and placing on a pizza pan.
• Since the toppings tend to be on the heavy side, the dough shouldn’t be rolled too thin.

• Top with the cheese sauce, leaving a 1″ gap from the crust.
• Evenly spoon over the mushrooms and pan sauce.
• Top with the shredded cheese.

• Bake until golden brown for about 20 to 25 minutes.
  
• Before serving, sprinkle with (optional) red pepper flakes for heat.
• Add a splash of balsamic vinegar and fresh basil.

It’s hard to say exactly how long it should bake since it all depends on how thick your crust happens to be. And how large of a ball of dough you start with.

What you see here is about a 12″ round. 

Keep an eye on yours and you’ll know it’s ready when the edges are golden brown.

This pizza is delicious served as an appetizer when baked in a rectangular pan and cut into squares.

And remember… before serving, sprinkle the pizza with a pinch of red pepper flakes (totally optional, of course) and a splash of good aged balsamic vinegar.

And, fresh basil is pretty much mandatory.

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For the pizza enthusiasts…