Lactose Free Garlic Parmesan Mushroom Pizza with Crispy Garlic
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Learn more →Ingredients
4 servings
For the pizza
- 1 lb store-bought or homemade pizza dough
- 2 tbsp olive oil, plus more for drizzling
- 1 lb mixed mushrooms (cremini, shiitake, or oyster), sliced ¼ inch thick
- ½ tsp salt
- ¼ tsp black pepper
- 1 tsp fresh thyme leaves
For the garlic-Parmesan sauce
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp all-purpose flour
- ¾ cup whole milk
- ½ cup finely grated parmesan cheese
- ¼ tsp crushed red pepper flakes
For the crispy garlic
- 6 cloves garlic, sliced paper-thin
- 3 tbsp olive oil
For topping
- 8 oz fresh mozzarella, torn into rough pieces
- ¼ cup finely grated parmesan cheese
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
- flaky sea salt, to taste (optional)
Instructions
- 1
Remove the pizza dough from the refrigerator and let it rest at room temperature for 1 hour. Place a baking sheet or pizza stone on the top rack of the oven and preheat to 500°F (260°C) for at least 30 minutes.
- 2
Make the crispy garlic: combine the 6 paper-thin-sliced garlic cloves and 3 tbsp olive oil in a small saucepan over medium-low heat. Cook, stirring occasionally, until the slices turn pale golden and crisp at the edges, 4–6 minutes — watch closely, as they can go from golden to burnt quickly. Use a slotted spoon to transfer the garlic chips to a paper-towel-lined plate. Reserve the garlic-infused oil in the saucepan.
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