Ingredients
Proof the pizza dough according to instructions.
To make the sauce, mash 8 cloves of garlic confit into a paste, and add to a small saucepan. Heat over medium low and add your ½ tbsp mushroom oil and butter. Cook until very fragrant and add your sherry. Cook until reduced by half and then add your heavy cream, salt, and pepper. Cook, stirring often, until the sauce has thickened enough that you can just barely see a line on the bottom when you stir. Remove from heat and let cool.
Heat a nonstick or heavily seasoned cast iron over medium heat until hot. Add your mushrooms to the dry pan and cook until they have visibly shrunk a bit, and are just starting to turn golden. This will remove some of the excess water and concentrate the flavor. Then add your neutral algae oil, salt, pepper, and thyme to taste. Cook 1-2 minutes more, until they have soaked up some of the fat and are golden. Set aside to cool.
Roll out your pizza dough and spread your sauce all over the base, leaving a roughly 1” border for the crust. Add your pecorino, mozzarella, and mushrooms. Add the remaining cloves of garlic confit, and optionally, a small drizzle of mushroom oil. Bake in your pizza oven according to instructions.
Remove from the oven and top with chives, a squeeze of lemon juice, and some more mushroom oil.
