Sebastopol Pie (from Gravenstein Grill)
Pairs Well With
8-ounce dough ball or pre-formed pizza crust
2 ounces Gouda Cream Sauce (recipe below)
3 to 4 ounces Sautéed Mushrooms (recipe below)
Grated Fontina cheese
Optional finishing ingredients
Preheat oven with pizza stone to the highest setting possible (at least 500°F), or preheat pizza oven to 800°F. Allow stone to heat for a minimum of 1 hour.
Stretch dough ball to roughly 11-inch pizza if making fresh crust. Place crust onto a pizza peel or the back of a smooth sheet tray that is well covered in semolina flour (so that you can slide the pizza at the end onto a pizza stone or into the oven).
Using a large spoon, spread 2 ounces of the cream sauce evenly onto the crust ― do not worry if it's not perfectly spread, the sauce will melt once in the oven. Do not push hard with the stone or you may tear the pizza crust.
Add sautéed mushrooms in a single layer on the crust, almost to the edge Add a small amount of grated Fontina over the mushrooms. (Go easy on the fontina, a half-handful for a whole pizza is plenty.)
**For a thin crust pizza, LESS IS MORE! Don't oversauce or put too many toppings on the pizza.**
Transfer the pizza directly onto the heated pizza stone and cook for 3-10 minutes (3 minutes in an 800°F pizza oven, up to 10 minutes for a cooler oven), checking constantly, and turning at least once for even cooking.
Remove pizza from the oven and finish with optional toppings. We recommend Italian white summer truffle oil, fresh chives, lightly dressed wild arugula or fresh grated Parmesan cheese.
Once slightly cooled, slice and enjoy!
2 pounds assorted mushrooms from Gourmet Mushroom in Sebastopol that take well to being sautéed (we recommend Alba & Brown Clamshells, Velvet Pioppini, & Trumpet Royale)
3 tablespoons butter
3 tablespoons shallot, minced
1 tablespoon garlic, chopped
½ bunch thyme, chopped
2 ounces dry sherry or Madeira
Salt & pepper to taste
Cut the mushrooms from their stems, then cut to uniform size (about ¾ inch). Discard stems or reserve for a future recipe (mushroom stock for risotto for example).
Heat olive oil in a large sauté pan over medium-high heat. Cook mushrooms in batches until lightly caramelized. Set aside.
Turn heat down to medium and add 3 tablespoons of butter. Once melted, add shallot, garlic and thyme, and cook until aromatic. (30 seconds to 1 minute, do not burn the garlic!)
Add the mushrooms back into the pan and toss until the herbs and mushrooms are evenly mixed.
Deglaze the pan with 2 ounces of dry sherry or Madeira (dry white wine will work in a pinch as well). Add salt & pepper to taste.
Set mushrooms aside to cool. Can be made ahead 2-3 days.
Smoked Gouda Cream Sauce
4 ounces smoked Gouda, grated
2 ounces freshly grated Parmesan Reggiano
1 quart heavy cream
Salt & pepper
Bring the cream up to just below a simmer in a sauce pot on medium heat, then immediately drop heat to low.
While cream is hot, mix in the grated cheeses while whisking constantly until the cheese is incorporated into the cream. **Do not allow cheese to stick to bottom of the pan and scorch!**
Add salt & pepper to taste. Allow the cream to cool. Can be made up to 5 days ahead.
In the midst of the pandemic, our resourceful and talented friends at Gravenstein Grill started up a takeout off-shoot of their restaurant called Pleasant Hill Pie. Their Sebastopol Pie, a creation by Chef Bob Simontacchi featuring products from our neighbors at Gourmet Mushroom, is a sublime match with our Olivet Lane. Velvet Pioppini, Trumpet Royale and Alba Clamshell mushrooms along with three cheeses and fresh herbs all work in harmony to bring out the best in this powerful yet elegant Pinot.