Food & Cooking Recipes Appetizers Wild-Mushroom Pizza 3.1 (16) 2 Reviews 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 June 12, 2017 Print Share Share Tweet Pin Email Photo: Chris Court Prep Time: 30 mins Total Time: 50 mins Yield: 2 6-by-16-inch pizzas Can't find fresh tarragon in the middle of winter? Try substituting thyme, instead. Ingredients 3 tablespoons unsalted butter ½ cup finely chopped shallots (about 2 medium shallots) 1 ½ pounds mixed wild mushrooms, coarsely chopped Coarse salt and freshly ground pepper ½ cup dry white wine ¾ cup heavy cream 1 pound pizza dough, divided in half 2 tablespoons extra-virgin olive oil, plus more for drizzling 3 tablespoons fresh tarragon leaves Directions Preheat oven to 500 degrees with rack in lowest position and a pizza stone on rack. Melt butter in a large saute pan over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are softened and golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream; cook, stirring, until mostly absorbed, about 4 minutes. Transfer to a plate, and let cool. Gently stretch each piece of dough into a 6-by-16-inch rectangle, and place on parchment. Brush dough with oil, and spread with mushrooms, leaving a 1/2-inch border. Transfer pizzas on parchment onto pizza stone, and bake until crust is golden and crisp, 10 to 12 minutes. Drizzle with oil, sprinkle with tarragon, and cut into wedges. Print