RECIPE: Forager Tavern Pizza

Preheat your oven to 475–500°F.
Lightly oil your pan or dust it with cornmeal, then roll or stretch the dough very thin and transfer it to the pan. Brush the surface of the dough with olive oil in place of sauce to create a light base.
Add a thin, even layer of mozzarella cheese across the dough. Evenly scatter the oyster mushrooms and shiitake mushrooms over the cheese.
Bake the pizza for 8–12 minutes, until the crust is crisp and golden and the cheese is lightly browned. Remove the pizza from the oven and immediately add the remaining toppings: scatter the pickled onions evenly over the top, drizzle the roasted garlic pesto, and sprinkle with parsley and grated parm. Finish by adding fresh lemon zest and a light squeeze of lemon juice over the top. Let the pizza cool slightly, then cut into squares and serve.
Parlsey Pesto
2 ½ c. roasted garlic pesto, Armanino VE 073432
1 c. fresh parsley, chopped, Western VE 007185
1/3 c. fresh lemon juice, Pro Mark VE 001385
1 c. olive oil, Corto VE 034585
½ tsp kosher salt
Fold parsley into pesto until evenly distributed. Whisk in lemon juice and olive oil until loosened to a smooth, spoon-able consistency. Season with salt as needed.