Reprinted with permission from "Pizza: Grill It, Bake It, Love It!". Copyright 2009 Bruce Weinstein and Mark Scarbrough.
MAKES 1 DEEP-DISH PIE
Cook Time: 25 minutes
Ingredients:
- Vegetable oil for greasing the pan
- One recipe homemade dough, preferably the Semolina Pizza Dough
- 1 tablespoon unsalted butter
- 10 ounces cremini mushrooms, thinly sliced
- 1 garlic clove, minced
- 1/2 cup dry white wine or dry vermouth
- 1/4 cup chopped chives or the green part of 2 scallions
- Up to 1⁄2 teaspoon red pepper flakes, optional
- 1/4 teaspoon salt
- 1⁄4 teaspoon freshly ground black pepper
- 6 ounces Gruyère, shredded
- 2 1/2 ounces Parmigiano-Reggiano, finely grated
Preparation:
2. Lightly grease the inside of a 10-inch cake pan with a little oil dabbed on a paper towel. Press the dough into the pan, stretching the dough across the pan’s bottom and then pulling the dough a little bit up the sides, about 1 inch. Cover with a clean kitchen towel while you prepare the filling.
3. Melt the butter in a large skillet set over medium heat. Add the mushrooms and garlic; cook, stirring often, until the mushrooms begin to give off their liquid and it begins to evaporate, about 5 minutes.
4. Pour in the wine, then let the mixture boil until the liquid in the pan has been reduced to a glaze, about 5 more minutes.
5. Stir in the chives, red pepper flakes (if desired), salt, and pepper. Set aside to cool for 5 minutes.
6. Remove the towel and re-press the dough so that it forms an edge up the inside of the pan about 1 inch high. Sprinkle the shredded Gruyère evenly over the inside of the pie.
7. Top evenly with the sautéed mushroom mixture. Then top with the grated Parmigiano-Reggiano.
8. Set the pie in its pan in the oven or over the unheated section of the grill’s grate. Bake or grill with the lid closed until the cheese has melted and the sauce is bubbling and a little thick, about 24 minutes. Transfer to a wire rack to cool for 5 to 10 minutes before slicing into thick wedges.
