Mushroom & Potato Pizza with Fontina Cheese, Spinach & Garlic Oil

Mushroom & Potato Pizza

with Fontina Cheese, Spinach & Garlic Oil

Group Created with Sketch. 40 min
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  • icon-servings Created with Sketch.
    3 Servings
  • icon-nutrition Created with Sketch. Est. 735 Cals/serving

A Roman favorite, “pizza con patate,” or potato pizza, traditionally comprises only three ingredients: pizza dough, potato and rosemary. The simple classic transforms into a hearty dinner here, with the addition of tomato sauce, melty Fontina cheese and extra vegetables. A quick boil gives our sliced red potatoes a toothsome, soft bite, perfect for layering with crispy cremini mushrooms (browned with fragrant garlic and rosemary) and sautéed spinach. And for a gourmet finishing touch, we’re drizzling the baked pizza with garlic- and red pepper-infused olive oil.

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Prepare the ingredients:
1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator. Heat a small pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. Thinly slice the mushrooms. Pick the rosemary leaves off the stems; discard the stems and finely chop. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Remove and discard any Fontina cheese rind; medium dice.

Cook the potatoes:
2 Cook the potatoes:

Add the potatoes to the pot of boiling water and cook 7 to 9 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook & drain the spinach:
3 Cook & drain the spinach:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a bowl.

Brown the mushrooms:
4 Brown the mushrooms:

Wipe out the pan used to cook the spinach. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly crispy. Add the rosemary and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Remove from heat.

Assemble & bake the pizza:
5 Assemble & bake the pizza:

Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the tomato sauce onto the dough. Top with the cooked potatoes, browned mushrooms, drained spinach and Fontina cheese. Drizzle with olive oil; season with salt and pepper. Bake 16 to 18 minutes, or until the crust is browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes.

Make the garlic oil & serve your dish:
6 Make the garlic oil & serve your dish:

While the pizza bakes, in a bowl, combine the remaining garlic paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt. Slowly stir in 2 tablespoons of olive oil until well combined. Drizzle the baked pizza with as much of the garlic oil as you’d like (you may have extra garlic oil). Garnish with the Parmesan cheese. Divide ⅔ of the finished pizza between 2 dishes (you will have extra pizza). Enjoy!

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1 Prepare the ingredients:

Preheat the oven to 475°F. Wash and dry the fresh produce. Remove the dough from the refrigerator. Heat a small pot of salted water to boiling on high. Cut the potatoes into ¼-inch-thick rounds. Thinly slice the mushrooms. Pick the rosemary leaves off the stems; discard the stems and finely chop. Peel and mince the garlic; smash with the side of your knife until it resembles a paste (or use a zester). Remove and discard any Fontina cheese rind; medium dice.

2 Cook the potatoes:

Add the potatoes to the pot of boiling water and cook 7 to 9 minutes, or until slightly tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot.

Cook the potatoes:
Cook & drain the spinach:
3 Cook & drain the spinach:

While the potatoes cook, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a strainer; hold or rest over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible; discard the liquid. Transfer to a bowl.

4 Brown the mushrooms:

Wipe out the pan used to cook the spinach. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms and cook, stirring occasionally, 5 to 7 minutes, or until browned and slightly crispy. Add the rosemary and ¾ of the garlic paste; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Remove from heat.

Brown the mushrooms:
5 Assemble & bake the pizza:

Lightly oil a sheet pan. On a work surface, using your hands and a rolling pin (or a wine bottle), gently stretch and roll the dough to a ¼-inch thickness. (If the dough is resistant, let rest for 5 minutes.) Transfer to the prepared sheet pan; rub the dough into the pan to coat the bottom in oil. Evenly spread the tomato sauce onto the dough. Top with the cooked potatoes, browned mushrooms, drained spinach and Fontina cheese. Drizzle with olive oil; season with salt and pepper. Bake 16 to 18 minutes, or until the crust is browned and the cheese has melted. Remove from the oven and let stand for at least 2 minutes.

6 Make the garlic oil & serve your dish:

While the pizza bakes, in a bowl, combine the remaining garlic paste and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be; season with salt. Slowly stir in 2 tablespoons of olive oil until well combined. Drizzle the baked pizza with as much of the garlic oil as you’d like (you may have extra garlic oil). Garnish with the Parmesan cheese. Divide ⅔ of the finished pizza between 2 dishes (you will have extra pizza). Enjoy!

Make the garlic oil & serve your dish: