Instructions

1. 

   1

   Prep pizza crust

   • You can bake only 1 pizza at a time. If you are preparing 2, assemble both (assemble second pizza on a cutting board); then bake one after the other, letting metal tray and Brava cool for 10 minutes in between. If you are baking only 1 pizza, oil just 1 crust and prepare half of the ingredients.
   • Place 1 pizza crust on Brava metal tray. Using pastry brush or your hands, evenly spread 1 tablespoon extra-virgin olive oil over entire crust.
   • Season crust with a pinch of salt and pepper.

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2. 

   2

   Assemble pizza

   • Remove one-fourth of rosemary leaves from stems; coarsely chop leaves and sprinkle over crust. (After assembling second pizza, you will have half of rosemary left over.)
   • Thinly slice half of garlic and evenly distribute over crust.
   • Crumble half of goat cheese. Evenly distribute 4 slices of fontina and crumbled goat cheese on crust, leaving ½ inch uncovered around edges.
   • Wipe away any soil from half of shiitake and cremini mushroom caps. Remove and discard stems. Cut caps into ¼-inch slices.
   • Top pizza with mushrooms.
   • Remove and discard bottom ½ inch from cluster of beech mushrooms. Using your hands, separate cluster into individual mushrooms. Arrange one-fourth of beech mushrooms on pizza. (After assembling second pizza, you will have half of beech mushrooms left over.)

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3. 

   3

   Slide metal tray into bottom shelf

   • Select “Wild Mushroom and Fontina Pizza” on your Brava touchscreen and follow instructions.

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4. 

   4

   Serve

   • When your food is done, transfer pizza to cutting board. If you want to bake second pizza, let metal tray and Brava cool for about 10 minutes before proceeding.
   • Sprinkle baked pizza with half of Parmigiano-Reggiano and drizzle with 1 tablespoon extra-virgin olive oil.
   • Cut pizza into slices.

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