Monday, August 22, 2011

Exotic Mushroom Pizza

I rarely make the same meal over and over again...unless you count boxed mac and cheese.  However, this exotic mushroom pizza may be my favorite vegetarian pizza recipe of all time.  I have yet to try a butternut squash pizza, but I doubt that will top mushrooms drenched in red wine combined with cheese.

I recommend buying 2 to 3 packs of mushrooms from Trader Joe's for this recipe--1 crimini, and 1 portobello, maybe even throw in some shitakes.  I also suggest buying pre-sliced fontina from TJ's, as a pack covers 1 pizza, and a container of crumbled gorgonzola cheese.

Exotic Mushroom Pizza

1 12 inch ready made pizza crust (like boboli)
3 tbsp. olive oil
5 cloves chopped garlic
3 shallots, minced
12-15 ounces of assorted sliced of mushrooms (yes, this is the weight after taking off the stems)
1/4 cup dry red wine
1 ounce crumbled gorgonzola cheese
8 ounces of fontina (sliced or grated)
salt and pepper to taste
You will also need a pizza stone, or some kind of baking stone

Step 1: Preheat oven to 425 degrees and add the pizza stone to the center rack
Step 2: While the stone is heating, brush the pizza crust with olive oil and add to heated stone and let bake for 5 minutes
Step 3: Heat a frying pan to high and add oil, garlic and shallots and stir for 30 seconds
Step 4: Add mushrooms to pan and stir fast, letting all of the moisture evaporate from the mushrooms
Step 5: Add wine, and cook until the wine evaporates, and take the pan off the heat
Step 6: Remove pizza crust from oven, leaving stone in oven.
Step 7: Spread the gorgonzola onto the crust with your fingers
Step 8: Add the majority of the mushrooms onto the crust (leaving the pretty ones out)
Step 9: Add the fontina onto the mushrooms, then add the remaining mushrooms on top in a pretty pattern.
Then add salt, pepper, and maybe even dried red pepper flakes to taste
Step 10: Bake for another 12-15 minutes

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