PAMPERED CHEF OUTLET STORE RECIPES

Steps:

• Place the pizza stone on a rack set to the top ? of the oven, then preheat stone in a 500°F (260°C) oven for 45 minutes. While the stone is preheating, warm the butter in a large skillet, then toss in the wild mushrooms. Let cook for a few mins to develop some golden color, then toss and let brown on the other side. Stir in the garlic, a pinch of salt, and several turns of black pepper, and cook for 1 minute more. Season to taste with more salt and pepper. Set aside to cool.Once preheated, stretch out a ball of dough on a well-floured pizza peel. Drizzle the dough with a little olive oil, then use your hands to spread it about. Sprinkle with a little kosher salt, then top with the low-moisture mozz and goat cheese. Top with red onion, cooked mushrooms and garlic, and a final sprinkling of salt.  Carefully slide the pizza on the preheated stone and cook for 3 minutes. Switch the oven to broil on high and broil for 3 more minutes. You can rotate the pizza as needed to ensure even browning. The crust should be golden and blackened in spots. Using the pizza peel, transfer the pizza to a cutting board, then top with 3 to 4 chopped Calabrian chiles and sprinkling of finely chopped chives. Enjoy immediately.