Mixed Mushroom Pizza
This week’s recipe is done at the request of my dear friend Cimberly Lewis, who also happens to be my oldest son’s other mother. I was able to send this home with Brendan to share with the rest of his family, and they all gave it a „thumbs up”. So, if you are a mushroom lover – ESPECIALLY if you are a mushroom lover, and if you love cheese or pizza in general, you should definitely give this recipe a try!
Pizza crust (recipe came from the bag of flour…Fred Meyer brand):
2 ¼ tsp active dry yeast (equal to one packet)
¾ cup warm water
2 TBSP olive oil
1 TBSP honey
1 tsp sea salt
2 cups all purpose flour
Dissolve yeast in warm water. Add remaining ingredients and mix until a ball forms. Dust lightly with flour, and cover with a damp cloth. Let rise until double, or 45 minutes. Punch down dough. Knead gently, and then roll to the thickness you prefer. Prick with a fork to ensure no bubbles as pizza cooks.
6 TBSP olive oil
3 cloves minced garlic
1 tsp dried basil
1 tsp dried rosemary
¼ cup red wine
1 lb. variety of mushrooms, I used shitake, baby bella, and white button mushrooms
Salt and pepper, to taste
6 oz butter (truffle butter if you can make it!)
3 TBSP flour
Heat oil and then add minced garlic. Add rosemary, basil, and wine, and then simmer for 15 minutes or so. Add mushrooms, salt and pepper. Cook until mushrooms reduce in size and are tender, about 5-8 minutes. Add butter and flour, and mix well. Remove from heat. Spread over prepared pizza dough.
8 oz gruyere cheese
8 oz parmesan cheese
4 oz fontina cheese
Grate the above cheeses, or whatever cheese you prefer. Mix and sprinkle the amount you prefer over the mushroom sauce. I used about ½ the amount I grated. Use more if you like it cheesy! Bake at 450 degrees (F) for 12-18 minutes. And trust me…you’ll ENJOY this treat!