Thursday, March 22, 2012

Mushroom Pizza



As we are currently far far away, I have some scheduled posts that are going up.  If you have any questions or comments please let me know and I'll be sure to get back to you when we get home!


I love finding new variations of pizza dishes to try, and when this Mushroom Fontina Pizza popped up in my inbox from Annie's Eats I knew we had to get it on the table as soon as possible!




Using our favourite pizza dough from the book Artisan Bread in 5 Minutes, I was able to whip this up for a quick and tasty weeknight meal. I did have extra mushroom pesto leftover, so I served that with an antipasto platter later in the week and it was delicious!








Feel free to mix up your flavours with what you have available in your grocery store. This is a winner!






This recipe is adapted from the Mushroom Fontina Pizza from Annie's Eats and makes one 12" pizza.




Mushroom Pizza

  • Mushroom Pesto
    • 5 oz baby bella mushrooms, sliced
    • 1 tbsp olive oil + 2 tbsp olive oil
    • salt and pepper
    • 2 cloves garlic, pealed
    • 1/2 oz dried porcini mushrooms
    • 1/4 cup hot water
    • 1 small shallot, chopped
    • 2 tsp fresh thyme leaves
    • 2 tbsp fresh parsley leaves
    • 2 tbsp grated Parmesan cheese
  • For the pizza:
    • 1 ball pizza dough
    • 8 oz sliced mushrooms (I used regular and brown)
    • 1 tbsp olive oil
    • 2 cloves garlic, minced
    • 1 tsp fresh thyme, minced
    • salt and pepper
    • sliced fresh mozzarella (about 1 to 1 1/2 cups)
    • shredded parmesan cheese (about 1/2 cup)
  1. Preheat the oven to 450F and line a baking sheet with parchment paper
  2. Remove your dough from the fridge (if necessary) and allow it to rest on parchment paper (or a pizza peel if you have one, I don't) that has been sprinkled with flour or cornmeal
  3. To make the pesto: 
    1. Toss the sliced mushrooms with some olive oil and sprinkle with salt and pepper
    2. Bake for about 5 minutes
    3. Add the garlic cloves to the pan, and continue baking for about another 10 minutes stirring occasionally, until browned
    4. Place the dried porcini mushrooms in a small bowl with the hot water and let soak for 5 - 10 minutes
    5. In a food processor, add the baked mushrooms and garlic, porcini mushrooms, shallot, thyme, parsley, parmesan, a couple tablespoons of olive oil, and the hot water from the porcini mushrooms
    6. Pulse until as smooth as you like (we left ours a little on the chunky side) and then stir in the parmesan cheese
  4. To make the pizza:
    1. Place a pizza stone in the oven and preheat it at 450 or 500 F
    2. In a small frying pan, heat up the olive oil and add the mushrooms
    3. Saute the mushrooms until browned, and then add the minced garlic and thyme
    4. Cook for 1 or 2 minutes, and then remove from heat
    5. Roll out the pizza dough (to about 12") and spread the mushroom pesto over the dough (we had 1/4 cup leftover)
    6. Top with the fresh mozzarella and parmesan
    7. finish with the sauteed mushrooms
    8. Bake on the pizza stone until the edges is lightly browned, about 10 - 14 minutes
    9. Remove and let cool for a couple minutes (it will be easier to cut if you let it sit)
    10. Slice into 8 slices
    11. Enjoy!

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