Author Notes
Mushroom, chopped dates and pancetta atop a sweet and earthy olive oil sauce with smoked mozzarella, fontina and gouda cheese —Joseph Brownell
Ingredients
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1
homemade or store-bought pizza crust
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12
dates
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1/2 cup
olive oil
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2 tablespoons
apple cider vinegar
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2 teaspoons
coconut sugar
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1/8 teaspoon
white pepper
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1/4 cup
chopped sage, reserving a few leaves to fry for garnish (optional)
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4 ounces
mushrooms, sliced
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2 ounces
chopped pancetta
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2-3
garlic clove, minced
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6 ounces
shredded cheese blend (smoked mozzarella, fontina and gouda)
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2 tablespoons
veggie stock (optional) or water
Directions
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Prepare your pizza crust. If homemade, prep and proof; if store bought, let come to room temperature.
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Sautee mushroom and pancetta with half of garlic until crisp. Set aside for pizza.
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Roughly chop the dates, setting aside half for the sauce and the other half for the pizza.
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Combine half of chopped dates, other half of garlic, olive oil, vinegar, sugar, pepper and sage in small food processor or use immersion blender to blend. If necessary, add vegetable stock (or water), by tablespoons, to thin. (I used 2 TBS)
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Roll out pizza dough and top with 3/4 of date sage sauce, reserving the remainder to drizzle afterwards.
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Add remaining chopped dates, pancetta and mushrooms. Top with shredded cheese.
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Bake at 375 for 12-15 minutes.
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Fry remaining sage leaves (optional), garnish pizza, and drizzle with remaining date-sage sauce. Cut and enjoy!
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