Pizza with Fromage Blanc and Smoked Salmon

• 1/3 cup Fromage Blanc or Marscapone
• 4 slices smoked salmon
• 1/2 lemon
• 1 tablespoon chopped fresh dill

Prep oven per Mugnaini Pizza Oven Protocol.

Spread Fromage Blanc onto pizza dough using the back of a spoon. Place in wood-fired oven and bake until pizza is done, about 2 minutes.

Remove and arrange salmon on top. Squeeze lemon over salmon and sprinkle with fresh dill.

Pizza with Fontina and Braised Mushrooms

• 2 tablespoons extra virgin olive oil
• 2 cups assorted raw mushrooms, thinly sliced
• 1 clove garlic, minced
• 1/4 cup white wine
• 1 teaspoon chopped fresh tarragon
• 1 teaspoon chopped fresh parsley
• 1 tablespoon grated Parmigiano
• 4 slices Fontina cheese

Prep oven per Mugnaini Pizza Oven Protocol.

Heat olive oil in a sauté pan over medium heat. When oil is hot, add mushrooms and cook until mushrooms are soft and liquid is absorbed. Add garlic, stir and cook for 1 minute. Add white wine and cook for 1-2 minutes more. Remove from heat and stir in herbs.

Place Fontina cheese on pizza dough. Top with sautéed mushrooms and sprinkle with Parmigiano. Place in wood-fired oven and bake until done, about 2 -3 minutes.

Pizza With Caramelized Onions, Fresh Thyme, and Maytag Blue Cheese

• 2 tablespoons extra virgin olive oil
• 2 cups thinly sliced yellow onions
• Pinch salt
• 1 teaspoon chopped fresh thyme
• 2 tablespoons crumbled Maytag blue cheese

Prep oven per Mugnaini Pizza Oven Protocol.

Heat olive oil in sauté pan over low heat. Add onions with a pinch of salt. Cook, stirring occasionally over low heat until onions are caramelized, 45-50 minutes. Do not raise heat and “fry” onions. Remove from heat and stir in thyme. Spread onion mixture over pizza dough and top with blue cheese. Place in wood-fired oven and bake until done, about 2 minutes.