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Bourbon Mushroom and Cheese Pizza

Bourbon Mushroom and Cheese Pizza

This triple cheese recipe was originally created to celebrate national cheese pizza day, however there’s a chance the bourbon mushrooms may have stolen the show: the flambé instills a rich, caramel note to the mushrooms which pairs beautifully with the nutty, tangy, and creamy flavours of each cheese. 

Sizzler/ Skillet pan

Makes 1x 12”/16” pizza

250/330g (8.8/11.6oz) classic pizza dough
Handful mushrooms, sliced
50g (1.7oz) shredded mozzarella
50g (1.7oz) shredded cheddar cheese
50g (1.7oz) blue cheese
35ml (1 shot) bourbon 
2 tbsp olive oil
Pinch fresh thyme 

Fire up your Ooni pizza oven. Aim for 400˚C (752˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Add a tbsp olive oil to your Sizzler/ Skillet pan and place inside the oven to heat up. Once the oil is hot, remove the pan and carefully add your mushrooms. Place back in the oven and let the mushrooms sauté for a minute or so.

Once the mushrooms are cooked, remove the pan and add the bourbon. Using a candle lighter or long match carefully light the bourbon on fire, making sure to keep your hand as far away from the pan as possible. You can make this easier by tilting the pan to pool the alcohol.  Allow the flame to burn away, then set aside to cool. 

Allow the oven to heat to 500˚C (950˚F) while you prepare your pizza. 

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out to 12”/16” and lay it out on your pizza peel. Drizzle the remaining olive oil over the base, then add your shredded mozzarella and cheddar. Crumble over the blue cheese, and finish with a handful of your bourbon mushrooms. 

Slide the pizza off the peel and into your Ooni pizza oven, making sure to rotate the pizza regularly.

Once cooked, remove the pizza from the oven and top with a pinch of fresh thyme. Serve right away for an indulgent, flavour packed pizza!

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