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Porcini and Provolone Pizza

Porcini and Provolone Pizza

When one cheese isn’t enough, try 3! Provolone, mascarpone and pecorino cheese meet nutty porcini mushrooms in this creamy white pizza from Ooni ambassador Jukka Salminen (@slicemonger). Delicious topped with fresh chopped parsley and ground black pepper.

Makes 1x 12”/16” pizza

250/330g (8.8/11.6oz) classic pizza dough 
1-2 large porcini mushrooms, finely sliced
80g (2.8oz) provolone cheese, finely sliced
Handful fresh parsley, finely chopped
2-3 tbsp olive oil
40g (1.4oz) mascarpone cheese
40g (1.4oz) pecorino or parmesan cheese
Salt and ground black pepper, to taste

Prepare your pizza dough ahead of time. Our guide to making the perfect Classic Pizza Dough covers everything you need to know.

Fire up your Ooni pizza oven. Aim for 500˚C (952˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Using a small amount of flour, dust your Ooni pizza peel. Stretch the pizza dough ball out and lay it out on your pizza peel. With a metal spoon, spread an even layer of olive oil across the base of the pizza. Top with provolone slices and a couple dollops of mascarpone cheese. Next, add your porcini slices and fresh grated pecorino/parmesan cheese. Finally, sprinkle over the chopped parsley and season with fresh ground pepper and salt. 

Slide the pizza off the peel and into the oven. Cook for 1-2 minutes, making sure to turn the pizza regularly to ensure an even cook. 

Once cooked, remove and serve right away for ultimate gooey, cheesy, goodness.

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