• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Jalapenos & Anchovies

  • Home
  • About
  • Recipe Index
  • FAQ
  • Comment Policy
  • Good Reads

Wild Mushroom Pizza with Basil Oil and Gruyère

November 6, 2020 by Julie Leave a Comment

Jump to Recipe Print Recipe

Wild Mushroom Pizza with Basil Oil and Gruyère

“It’s time to stop worrying about what the Republicans will say. It’s true that if we embrace a far left agenda, they’re going to say we’re a bunch of crazy socialists. If we embrace a conservative agenda, you know what they’re going to do? They’re going to say we’re a bunch of crazy socialists. Let’s stand up for the right policy, go up there and defend it.” –Pete Buttigieg 

Mother of God, what a week. I hope you’ve had some sleep, hydration, and food. I hope you’re able to take a minute here and there to rest. I used a dentist appointment to decompress. Yes, let me lie flat in a chair with a bright light in my face and a little pickaxe stabbing my gums but I can’t doomscroll or watch Steve Kornacki write alien hieroglyphics on a white board, so this is soooo relaxing. 

mushrooms for wild mushroom pizza

Too many election stories to recount, so I’m focusing on one that conveys a larger lesson for the Democratic Party to of course never learn, because they never do. Congresswoman Abigail Spanberger, a Democrat who flipped Virginia’s Seventh District House seat in 2018, won her first reelection battle this week. You’d be forgiven for assuming she’s popping champagne with her loved ones in celebration and definitely not throwing a tantrum and cursing out her progressive colleagues on a Dem Caucus call and accusing them of almost costing her her seat because the GOP ran attack ads calling her a socialist who wanted to defund the police. Alas, you’d be wrong. She’s throwing the tantrum. Such professionalism, much mature! 

Basil and basil oil

I guess she needs to hear this, so I’ll be the one to say it: Of COURSE they called you a socialist in attack ads! Have you been cryogenically frozen for the past twenty-five years? If you didn’t have a plan to combat or neutralize that accusation, then that’s on you, not like, Rashida Tlaib. All you demonstrate with your Karen hissy fit is how unprepared you were. Spanberger got caught with her pants down and doesn’t want to admit it. I’m still trying to make sense of her antics though. Sure she ought to be embarrassed, but at the end of the day, she did win her race. Not only that, she won with a higher margin than she did in 2018. Obviously her Democratic voters weren’t persuaded by the GOP bad faith attacks. Why is this not good news? The only theory I can posit is that she thought her DCCC-dictated, centrist, better-things-aren’t-possible campaign message was going to attract a bunch of Republican votes in her district, and she’s big mad upon discovering it didn’t. As someone who grew up in the Religious Right in a red state, here’s a piece of advice for you, Abigail: 

If you want Republicans to vote for you, put a fucking R next to your name on the ballot. 

While I am the last person who wants to see another Cleetus Safari from the New York Times, there actually is an important aspect of Republican voters that Democratic leadership refuses to understand. Republican voters see Democrats – ALL Democrats – as both leftist radicals AND fundamentally dishonest human beings. These concepts are synonymous in their brains and there is no breaking the link. Every time you disavow Bernie Sanders or Nancy Pelosi or promise to “reach across the aisle”, you just provide more fodder for their preexisting beliefs about your supposed lack of integrity. They don’t understand why you aren’t acting like a Democrat and conclude you must certainly be lying. They harbor this fantasy that Democrats are as ruthless and radical as they are (IF ONLY!) and thus, if you promise to implement Republican policy platforms, you must be attempting to dupe them into giving away their power. They won’t be fooled. 

Basil for basil oil

I remember conversations with my parents and grandparents, where I’d point out a prominent Democrat who held a conservative position, like Harry Reid opposing abortion. The responses always ranged from “yes buuuutttt” to “well, I’m pretty sure he’s lying” to “that’s nice, but his support of Insert Other Liberal Issue doesn’t make up for it.” Republicans believe Democrats will close ranks and vote with their tribe at the end of the day, so their individual positions don’t really matter. Of course that doesn’t always happen, but when you point out any one Democrat’s vote that breaks with party lines, they just don’t care. It’s written off as a fluke, and even if you can point to a clear pattern, they’ll always manufacture some reason for why it “doesn’t count.”

Wild Mushroom Pizza with Basil Oil and Gruyère

If you learn nothing else from my experiences growing up in the Religious Right, learn this: Literally every GOP voter thinks literally every Democrat is a leftist radical. There is not one single thing you can say or do to convince them otherwise. If you are a Democrat running as a Republican-lite, the GOP voters you are trying to peel off will just see you as dishonest and hate you even more than if you ran as a mainstream liberal or progressive. I don’t care how many Planned Parenthood protests or church services you attend, I don’t care how many times you quote Ronald Reagan or the Bible, I don’t care how many times you pinky swear not to overturn the Second Amendment. You have a D by your name, and that is where their analysis stops.

The GOP kept referencing AOC and Bernie Sanders in their attack ads against Biden, and if you were to believe Very Serious Media Men, it’s because “aww, poor little racist sexist Trump just doesn’t know how to run against another old white man like himself.” No. NO. That’s not the lesson. GOP voters really and truly believe Biden is just like AOC and Bernie, and no amount of facts will convince them otherwise. The GOP strategists were smart with their ads. They know that their base thinks Biden is lying when he reaches out to Republicans like John Kasich, so they made sure to reinforce that belief. When Democrats make big overtures to Republicans, they actually alienate the very Republican voters they are trying to entice. Those voters just feel manipulated. It’s almost as if, when conservative voters have a choice between a real Republican and a fake Republican, they choose the real one every time. Funny that!

Joe Biden spent most of his campaign pandering to Republicans. Yet it’s Blacks, liberal Latinos, Arizona Native Americans, AAPI women, and progressives who are getting him over the finish line. He did not peel off any Republican votes. In fact, Trump increased his share of GOP voters. Biden’s strategy utterly failed. Republicans saw all that pandering as just that: pandering. Insincere. Manipulative.

Wild Mushroom Pizza with Basil Oil and Gruyère

Democrats, you have to fucking stand for something. You have to possess and be able to articulate and communicate a clear vision of who you are and what you want America to be. You must differentiate yourself from Republicans; otherwise, what’s the point? It does not work to be this big tent party trying to equally represent everyone to the left of I Shouldn’t Have to Press One for English. You have to implement some real values and litmus tests.

Wild Mushroom Pizza with Basil Oil and Gruyère

At the end of the day, Republicans, unlike Democrats, know what they stand for. Their thinking is, “If you, a Democrat like Abigail Spanberger or Joe Biden, really wanted to represent us Republican voters, well, you’d just be a Republican. But you’re not. You’re a Democrat. So you don’t represent us. And you never will.”

Honestly, they might have a point.

Print Recipe

Wild Mushroom Pizza with Basil Oil and Gruyère

Author: The King Arthur Flour Baker's Companion and The Barbuto Cookbook by Jonathan Waxman

Ingredients

PIZZA DOUGH:

  • 3 cups all-purpose flour
  • 1 tsp instant yeast
  • 1 ½ tsp kosher salt
  • 2 tbs olive oil
  • 1 ¼ to 1 ½ cups lukewarm water

BASIL OIL:

  • Kosher salt
  • 18 fresh basil leaves
  • 4 tbs olive oil

PIZZA:

  • At least 2 tbs olive oil
  • 15 oz. wild mushrooms, any kind you like or a mixture of different types, thinly sliced or torn if they are more delicate like oyster mushrooms
  • Kosher salt, to taste
  • 8 oz. Gruyère cheese, shredded
  • Snipped chives, for garnish
  • Shredded or grated Parmesan cheese, for serving

Instructions

PIZZA DOUGH:

  • Place all the dough ingredients into a large bowl and stir together until smooth. You may need to use your hands to get the last bits together, but take care not to overknead the dough. It should hold together but look pretty rough on the surface.
  • Cover the bowl with plastic wrap and let it rise at room temperature for 45 minutes. Transfer it, still covered, to the refrigerator for a minimum of 4 hours and no longer than 36 hours.
  • When you are ready to make your pizza, remove the bowl from the refrigerator. Lightly flour a large cutting board or clean flat surface and divide the dough in half. Shape each half into a roughly 12-inch circle or rectangle. Cover the dough with more plastic wrap and let rest for about 30 minutes.

BASIL OIL:

  • In a small pot, boil 1 quart of water with a pinch of kosher salt. Add the basil leaves and cook for 3 seconds, just until wilted. Pour the basil into a sieve and run them under cold water until cool.
  • Add them to a mini food processor along with the olive oil and 1 tsp kosher salt. Puree until smooth. If your machine won’t get the mixture to a perfect puree, don’t worry about it. The final product doesn’t depend on perfection here.

PIZZA:

  • Preheat your oven to 500 F and place a pizza stone on the middle rack.
  • Preheat a large skillet over medium-high heat. Add the olive oil, then saute the mushrooms, stirring often and adding more olive oil if needed, until the mushrooms are softened and cooked through. Season to taste with kosher salt.
  • Lay a piece of parchment paper on your pizza peel, then carefully transfer one of the dough circles on top. In a quick motion, slide the pizza dough, including the parchment, onto the pizza stone. Cook for exactly 4 minutes.
  • Slide the pizza peel underneath the parchment and remove the pizza dough. Using a pastry brush, brush half the basil oil all over the parcooked pizza. Spoon half the mushroom mixture on top, spreading it evenly. Top with half the Gruyère cheese. Transfer the pizza plus parchment back onto the pizza stone and cook for 6 minutes. Remove the pizza to a cutting board. Scatter half the chives all over the pizza. Let rest about 5 minutes, then slice into squares or wedges and serve immediately. Repeat with the remaining pizza dough circle and ingredients.
  • Serve with Parmesan cheese.

Notes

Recipe is sourced from The King Arthur Flour Baker’s Companion (the dough) and slightly adapted from The Barbuto Cookbook by Jonathan Waxman (the pizza), a newly released collection of recipes from Chef Waxman’s iconic New York City restaurant. Comfort food is… necessary… right now, so I’m unsurprised the pizza chapter leaped off the page the furthest and loudest. All his pizza recipes look enticing, but earthy mushrooms smothered in cheese sounded best to me. For now! A few notes: First, use whatever mushrooms you like and/or can find. The first couple times I made this I used a mix of cremini, shiitake, and oyster mushrooms. When I made it to photograph, the store was out of shiitakes, so I used more oysters. Since I’m making this pizza in my home kitchen and not a fancy NYC restaurant with a pizza oven or whatever, I precooked my mushrooms by sauteing in a skillet. Even at 500 F I don’t trust my oven to cook them properly. Now let’s talk pizza dough and method. I know people love to argue about pizza, from which city has the best style, to which pizza dough recipe is superior, and I’m going on record to say that I don’t care one whit. I say fight fascism, not pizza. So the method I’m sharing is the one I have learned, mostly from King Arthur Baking Company, and it doesn’t fail, so this is where I’m staying. My method does rely on a pizza stone and peel. If you prefer a different dough or cooking method to achieve this mushroom pizza bliss, by all means, use it. Oh, and a little secret? Store bought pizza dough works just fine. Make sure you have 16 ounces and that it’s properly rested. If it’s springing back when you try to stretch the dough ball, give it five to ten minutes then try again. Lather, rinse, repeat until it cooperates. As written, this will make two roughly 12-inch pizzas, which is what you will get with 16 ounces of store bought dough. Adjust the topping ingredients amounts as necessary if you will only make 1 pizza. I hope this delicious comfort food finds you well during this tumultuous time.

Filed Under: Pizza + Calzones

Previous Post: « Rosemary Maple Bourbon Sours
Next Post: Pumpkin Cornbread »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

subscribe

jalapenosandanchovies

jalapenosandanchovies
Chocolate Tahini Sheet Cake with Tahini Frosting i Chocolate Tahini Sheet Cake with Tahini Frosting is #ontheblog 👍👍
Today culminates one of the darkest weeks I've seen in a long time. I strongly suspected some sort of chaos would happen January 6th, but was still shaken by the depravity of it. One aspect I can't shake or wrap my head around is how we're all just... expected to go on with life. After watching half of Congress almost get assassinated. That happened, we saw it live, and it's just, go back to work, do the laundry, go on about your routine. No day of mourning, no time off to process the trauma. 

I feel very weird sharing recipes. Who's even thinking about cooking rn? There's no real way to rationalize it; it's my job, and like you, I have to keep working. If you want a stress bake, this cake will treat you well. Tahini - not just for hummus! It pairs with chocolate beautifully. 

Stay safe, take care of yourself. Keep using your voice to fight for justice. It'll get worse before it gets better. Sending you 💛💛💛

https://jalapenosandanchovies.com/2020/01/10/chocolate-tahini-sheet-cake-with-tahini-frosting/

@mollyyeh #cake #chocolatecake #tahini #chocolate @huffposttaste #sheetcake #foodblogger @thefeedfeed #feedfeed #instacake #stressbaking @chowhound #chowhound #2021 @foodblogfeed #foodblogfeed #january6th #staysafeeveryone
New! A Very Wrong and Offensive Vodka Martini is # New! A Very Wrong and Offensive Vodka Martini is #ontheblog because how else would we send off this trash fire off a year? 

Basically, what I did was take the typical vodka martini ratios, but strained into rocks glasses over ice, then I inelegantly eschewed cocktail skewers in favor of plopping olives straight into the drink. 

It's wrong. It's offensive. It's delicious and appropriate though. Try it, see what you think! 

https://jalapenosandanchovies.com/2020/12/29/a-very-wrong-and-offensive-vodka-martini/

#cocktails #cocktailtime #martini #vodka @chowhound #chowhound #happynewyear #newyearseve @thefeedfeed #feedfeed #vodkamartini #olives #bye2020 #goodriddance2020 @huffposttaste #foodblogger #instadrink #drinksofinstagram @foodblogfeed #foodblogfeed #love #stayhomesavelives #drinkup #besafe
New! Kale and Bacon Hash Brown Casserole! For an New! Kale and Bacon Hash Brown Casserole! 

For anyone needing a filling, leisurely brunch this week, it's full of kale, crispy bacon, eggs, two cheeses, and hash browns, and it's so comforting and delicious! 

https://jalapenosandanchovies.com/2020/12/21/kale-and-bacon-hash-brown-casserole/

@joannagaines #magnoliatable #casserole #bacon #kale @chowhound #chowhound #cheeseplease #eggcasserole #cookbook @huffposttaste #foodblogger #brunch #breakfast #richandhearty @thefeedfeed #feedfeed #staub @staub_usa @foodblogfeed #foodblogfeed #cheesygoodness #2020isalmostover #comfortfood #newyearsbrunch
Sausage and Sage Biscuits! Merry Christmas Eve to Sausage and Sage Biscuits! Merry Christmas Eve to all who celebrate it! 
I love these biscuits, flaky and studded with bits of meat and earthy sage, because they remind me of my mom's Christmas Morning Sausage Balls, but, they're maybe more sophisticated? That doesn't stop me from making my mom's, mind you 😉
If you need a brunch idea for tomorrow, there's time to pull these biscuits off! Our any other morning works too. 

Mom's Sausage Balls:
Mix 3 cups Bisquick, 1 lb raw breakfast sausage & 12 oz grated cheddar until combined (this takes forever) then roll into balls and bake at 350 F about 15 minutes

https://jalapenosandanchovies.com/2019/12/23/sausage-and-sage-biscuits/

@bigfoodbiglove #bigfoodbiglove #biscuits #sausage #sage @huffposttaste #brunch #breakfast #christmasmorning @thefeedfeed #feedfeed #foodblogger @chowhound #chowhound #breakfastsausage #christmaseve @foodblogfeed #foodblogfeed #savorybaking #merrychristmas
Load More... Follow on Instagram

Copyright © 2021 Jalapenos & Anchovies on the Foodie Pro Theme

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.Ok