Ai Funghi Pan Pizza
Breville Test Kitchen

Breville Test Kitchen

Ai Funghi Pan Pizza

Gather round mushroom lovers! This one brings a medley of your favorite funghi (with plenty of garlic obvs) all atop a chewy puffed base with crisp golden crust. The Pizzaiolo has its own Pan pizza setting and brings you brick oven style pizza, straight to your countertop.
the Smart Oven® Pizzaiolo
the Smart Oven® Pizzaiolo Product Details

the Smart Oven® Pizzaiolo

14 hrs 30 mins total time

30 mins active time


Makes 1



For the Essential Pan Pizza Dough

  • warm water icon
    1 cup (8 fl oz) warm water
  • milk icon
    2 tbsp milk
  • kosher salt icon
    1 tsp kosher salt
  • instant dried yeast icon
    ½ tsp instant dried yeast
  • bread flour icon
    2 cups (11 oz) bread flour
  • olive oil icon
    2 tbsp olive oil
  • cooking oil spray icon
    Cooking oil spray

    for greasing

For the white sauce

  • unsalted butter icon
    2 tbsp (1 oz) unsalted butter
  • all-purpose flour icon
    2 tbsp all-purpose flour
  • milk icon
    ⅔ cup (5½ fl oz) milk
  • whole grain mustard icon
    1 tsp whole grain mustard
  • grated parmesan cheese icon
    ¼ cup (¾ oz) grated parmesan cheese
  • kosher salt icon
    ¼ tsp kosher salt

For the mushrooms

  • olive oil icon
    2 tsp olive oil
  • unsalted butter icon
    2 tsp unsalted butter
  • white cap mushroom icon
    5 oz white cap mushrooms


  • portobello mushroom icon
    3 oz portobello mushrooms


  • clove garlic icon
    1 clove garlic


  • salt icon
    ¼ tsp salt

For the pizza

  • shredded mozzarella cheese icon
    1 cup (3½ oz) shredded mozzarella cheese
  • mascarpone icon
    1½ oz mascarpone
  • arugula icon
    ¾ oz arugula


  • 1To make the pizza dough, place the water, milk, salt and yeast in a medium bowl. Add the flour and mix well to combine.
  • 2Cover the bowl with plastic wrap and proof at room temperature for 12-24 hours.
  • 3Pour the olive oil into the pizza pan and spread to evenly coat the base. Transfer the dough into the pan and turn it to coat evenly in the oil. Press the dough to flatten. Cover with oiled plastic wrap and stand, at room temperature for 2 hours, or until the dough has softened and spread towards the edge of the pan. Meanwhile, make the white sauce.
  • 4To make the white sauce, melt the butter in a small saucepan over medium heat. Add the flour and whisk to form a paste. Continue whisking for 1 minute to allow the flour to cook out. Gradually add the milk, whisking until smooth. Continue whisking until the mixture comes to a simmer. Stir in the mustard, parmesan and salt. Remove from the heat and allow to cool.
  • 5To prepare the mushrooms, heat the oil and butter in a medium frying pan over medium heat. Add the mushrooms and cook, stirring occasionally for 2 minutes. Add the garlic and cook for 5 to 7 minutes, or until the mushrooms are tender. Season with salt and stir to combine. Using a slotted spoon, transfer to a paper towel lined pan and allow to cool.
  • 6About 15 minutes before the dough has finished proofing, preheat the oven. Select the Pan setting. Turn the Darkness dial to the Medium setting and select 18 minutes on the Timer dial.
  • 7Once preheated, use your fingertips to press the dough all the way to the edge of the pan, popping any large bubbles that appear and keeping the thickness even.
  • 8Leaving a small border, spread 2/3 cup white sauce evenly over the dough. Scatter with the mushrooms and mozzarella.
    Tip: The excess sauce can be refrigerated in an airtight container for up to 3 days.
  • 9Place the pizza in the oven, press the Timer dial and cook for 18 minutes, or until the base is crisp and the cheese has melted.
  • 10Transfer to a cutting board. Dollop with the mascarpone and finish with arugula. Slice and serve.
Hors d'oeuvr/Appetizers
Main course

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