Red Meat Allergy Friendly Garlic Parmesan Mushroom Pizza with Crispy Garlic

Total time1 hr 55 min

Prep time25 min

Cook time30 min

Red Meat Allergy Friendly Garlic Parmesan Mushroom Pizza with Crispy Garlic

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Ingredients

4 servings

For the pizza

1 lb store-bought or homemade pizza dough
Wholly Wholesome Gluten-Free Pizza Dough Ball Signature Select/Cafe Traditional Pizza Dough - 16 Oz Signature Select/Cafe White Whole Wheat Pizza Dough - 16 Oz Birrittella's Pizza Dough 15oz Tiseo's Frozen Pizza Dough
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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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