Food & Cooking Recipes Lunch Recipes Mixed-Mushroom and Scallion Pizza By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 7, 2020 Print Share Share Tweet Pin Email Photo: Roland Bello Prep Time: 20 mins Total Time: 40 mins Yield: 1 9-by-13-inch pie Ingredients ⅓ recipe Basic Pizza Dough, or ¾ pound store-bought dough ⅓ cup grated Parmigiano Reggiano 3 scallions, trimmed and halved lengthwise 3 cups mixed mushrooms, such as portobello, cremini, button, and beech, stems removed, caps thinly sliced (about 8 ounces) Extra-virgin olive oil Coarse salt Directions Preheat oven to 475 degrees. Form dough (as directed in Basic Pizza Dough recipe) in a 9-by-13-inch rimmed baking sheet. Sprinkle cheese evenly over dough. Arrange scallions in an abstract pattern, as shown on page 88, pressing into dough, then press mushrooms into dough between shapes. Drizzle with oil and sprinkle with salt. Bake until cooked through and crust is golden on edges and bottom, about 17 minutes. Using a metal spatula, slide pie onto a cutting board. Slice into 6 pieces and serve. Print