Shiitake with Walnut Purée Pizza

Walnut Puree? You must be thinking, I must be crazy to put such thing on top of pizza and I bet it reminds you of baby food! Well this pizza is not just about getting the nuts on top, its also about Shiitake mushrooms that will fill you with delight. A must try from Serious Eats recipes that will intrigue you of your passion for pizza!


Walnut Purée

100 grams (about 1 cup) Spanish or white onion, sliced 1 centimeter (1/2 inch) thick

50 grams (1 1/3 cups) walnuts

50 grams (scant 1/4 cup) water, plus more as needed



1 ball of No-Knead Pizza Dough, shaped and waiting on a floured peel

100 grams (scant 1/2 cup) Walnut Purée

90 grams (about 9 medium) shiitake mushroom caps, thinly sliced

10 fresh rosemary leaves

Generous pinch of freshly ground black pepper

4 grams (1/2 teaspoon) fine sea salt

Extra-virgin olive oil, for drizzling



1. Walnut Purée: Separate the onion slices into strips with your fingers and place them in a saucepan. Cover and cook over very low heat, stirring every 15 minutes or so, for 45 minutes to 1 hour, until very soft. Uncover and set aside to cool.

2. Combine the onion, walnuts, and water in a blender or food processor and pulse until you have an almost smooth purée, something like the texture of oatmeal. There should still be a touch of the walnut bits remaining but the purée should be easily spreadable. If it is not, add a little water and continue blending until it is.

3. Pizza: Place the pizza stone in a gas oven on a rack about 8 inches from the broiler. Preheat the oven on bake at 500°F for 30 minutes. Switch to broil for 10 minutes.

4. Spoon the walnut purée over the dough and spread it evenly, leaving about an inch of the rim untouched. Distribute the mushroom slices over the purée, all the way out to the edge. Sprinkle with the rosemary, pepper, and salt.

5. With quick, jerking motions, slide the pie onto the stone. Broil for 3 1/2 minutes under gas (somewhat longer with an electric oven), until the crust is nicely charred. The mushrooms should be dark and thoroughly cooked but not burnt.

6. Using the peel, transfer the pizza to a tray or serving platter, drizzle it with oil, slice into wedges, and serve.

Posted by Diane Araga, on March 27, 2013 at 9:00 AM