Crème fraîche mushroom pie
Growing up as an Italian Catholic, Fridays meant one thing: pizza.
Makes
4
Level
Medium with a grown-up
Kids cook with a grown-up. Hot ovens, boiling water and frying are grown-up jobs, and sharp knives need a grown-up’s hands too.
Bella’s job
Bella draws a heart in the flour on the board, sprinkles mushrooms on the pie and catches the grated cheese.
Ingredients
Pizza dough: one ball, about 12 oz, risen and at room temperature
Semolina or flour: 2 tablespoons, for the board
Cremini mushrooms: 8 oz, very finely chopped
Olive oil: 2 tablespoons
Salt: 1/2 teaspoon, plus a pinch for the pie
Black pepper: freshly ground, to taste
Crème fraîche: 1/2 cup
Parmigiano Reggiano: 1/4 cup, finely grated
Method
Heat the oven to 500°F with a pizza stone or steel inside. A grown-up handles the hot oven.
Cook the mushrooms in the olive oil over medium heat for 8 to 10 minutes, until dark, dry and crumbly. Season with the salt and let them cool.
Dust the board with semolina or flour and stretch the dough into a 12 inch round.
Drizzle the crème fraîche over the dough in loose zigzags, like painting a canvas, and spread it lightly, leaving a thin border.
Sprinkle the mushrooms over the crème fraîche.
Grate the Parmigiano over the top and add a few turns of pepper and a pinch of salt.
Slide the pie onto the hot stone and bake 8 to 10 minutes, until the crust is deep golden and the edges are bubbly.
Let it rest a minute, then cut it into slices with a pizza cutter and serve hot.
