Pizza Bosco

Recipe courtesy of Chef Alex Stratta, Alex, Las Vegas


Yield: 24 servings (12 pizzas)


Mushroom Puree

9          pounds white button mushrooms

4 to 6    cups olive oil

12         sprigs fresh rosemary

1 ½       cups garlic puree (in oil)

Salt and pepper

Cheese Mixture

9          cups cow’s milk ricotta cheese

3          cups mascarpone cheese


9          cups grated Bel Paese cheese

¾         cup minced fresh chives

White truffle oil


12         pounds pizza dough

All-purpose flour

Olive oil


To make the puree: Toss the mushrooms with the oil, rosemary, garlic, and salt and pepper and spread in roasting pans. Roast in a wood-burning oven at 350 to 400 degrees F, stirring occasionally, until browned but not dry. Discard the rosemary and drain off any excess oil. Once cooled, puree the mushrooms, adding some of the excess oil if needed, and reserve refrigerated until needed.

Combine the ricotta and mascarpone. Season with salt and pepper and chill until needed.

For each pizza: Preheat a wood-burning oven to 600 degrees F. Roll and stretch 1 pound of dough over a floured surface as thin as possible, about 12 inches in diameter. Brush very lightly with olive oil and season with salt.

Spread about ¾ cup of the roasted mushroom mixture on the dough. Using about 1 cup of the ricotta mixture, spread dollops of the cheese over the surface. Scatter ¾ cup of the grated cheese on top of that. Bake until browned at the edges and bubbly, 8 to 9 minutes. Garnish with a drizzle of white truffle oil and about 1 tablespoon chives.  Cut into 8 even pieces and serve hot and crispy.


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