Popular vegan chef and winner of the Food Network’s Cupcake Wars, Chloe Coscarelli is a graduate of the Natural Gourmet Institute of Health and Culinary Arts NYC, the University of California, Berkeley, and Cornell University’s Plant-Based Nutrition Program. She is the author of two previous cookbooks, Chloe’s Kitchen and Chloe’s Vegan Desserts, and is the creator of ChefChloe.com. She lives in New York City and Los Angeles. In her newest cookbook from Simon & Schuster, Chloe’s Vegan Italian Kitchen, Chef Chloe Coscarelli digs into her Italian roots to create more than 150 recipes inspired by the world’s most popular cuisine.
While hosting a tasting party in New York City for some old college friends, Chef Chloe Coscarelli made the mistake of having it during an “important” football game. While nobody paid attention to the food, one of the guys actually took out his laptop and turned on the game during dinner. All of that changed when this pizza was served. “Phenomenal” and “life-changing” were a couple of the words used to describe it. Here she shares her recipe for the very same white wild mushroom pizza that turned her dinner party from an incompletion into the ultimate touchdown!
For dessert, try Chloe’s vegan ginger molasses cookie from Chloe’s Vegan Desserts.
Related: Five Healthy Foods For Your Brain
White Wild Mushroom Pizza
- 2 tablespoons olive oil, plus extra for brushing
- 8 ounces white mushrooms, trimmed and sliced
- 3 large shallots, sliced
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground
- black pepper
- ¼ cup white wine
- 1 teaspoon fresh thyme leaves, plus extra for garnish
- 1 tablespoon chopped fresh Italian parsley
- 8 ounces wild or mixed mushrooms, trimmed and sliced
- 1 tablespoon cornmeal
- 1 pound pizza dough
- 2 garlic cloves, minced
- Chili olive oil for drizzling
- ¼ cup Mozzarella Sauce (recipe below)
- In a medium skillet, heat 1 tablespoon of the oil over medium-high heat and sauté mushrooms, shallots, salt, and pepper, until mushrooms and shallots are soft and lightly browned.
- Add wine, reduce heat to medium-low, and let cook until most of the liquid evaporates.
- Turn off the heat, and mix in thyme and parsley.
- Season to taste and let cool slightly.
- Transfer mushroom mixture to a food processor and reserve the skillet.
- Pulse a few times until mushrooms are finely chopped into a spread-like consistency.
- In the reserved skillet, heat the remaining tablespoon oil over medium-high heat and sauté wild mushrooms until very soft.
- Season with salt and pepper, and set aside. Preheat the oven to 450°F.
- Lightly brush a large baking sheet (approximately 9 x 13 inches) with oil.
- Sprinkle the baking sheet with cornmeal.
- On a lightly floured surface, roll or stretch the dough into a large rectangle.
- Fit it into the baking sheet and brush with oil.
- Sprinkle with garlic, leaving a ¾-inch border.
- Spread the pulsed mushroom mixture and arrange the sautéed wild mushrooms on top.
- Season with salt and pepper and bake for 15 to 20 minutes, until edges are golden.
- Remove from oven, drizzle with mozzarella sauce, then bake for 1 minute.
- Remove from oven and let cool slightly before slicing. Drizzle with chili oil and garnish with thyme.
In order to create this white wild mushroom pizza the right way, you’re going to need a 1/4 cup of mozzarella sauce first.
- 1½ cups raw cashews (If you don’t have a high-powered blender soak overnight or boil for 10 minutes and drain)
- 1 cup water
- 2 tablespoons lemon juice
- 1½ teaspoons sea salt
- 1 garlic clove
- 1 teaspoon onion powder
- 2 tablespoons cornstarch
- In a blender, combine cashews and water.
- Blend on high until very smooth, about 2 minutes.
- Add lemon juice, salt, garlic, onion powder, and cornstarch, and blend until smooth.
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