WILD MUSHROOM PIZZA RECIPES

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WILD MUSHROOM PIZZA RECIPE: HOW TO MAKE IT



Wild Mushroom Pizza Recipe: How to Make It image

What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. —James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Total Time 45 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 6 slices.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1-1/2 cups all-purpose flour
TOPPINGS:
2 teaspoons olive oil, divided
1 pound sliced fresh wild mushrooms
1/4 cup chopped shallot
4 garlic cloves, minced
2 ounces cream cheese, softened
1-1/2 teaspoons salt
1/2 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
6 fresh thyme sprigs, stems removed
Fresh basil, optional

Steps:

  • In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

Nutrition Facts : Calories 284 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 22mg cholesterol, SodiumContent 357mg sodium, CarbohydrateContent 37g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 12g protein. Diabetic Exchanges 2-1/2 starch

WILD-MUSHROOM PIZZA RECIPE | MARTHA STEWART



Wild-Mushroom Pizza Recipe | Martha Stewart image

Can't find fresh tarragon in the middle of winter? Try substituting thyme, instead.

Provided by Martha Stewart

Categories     Appetizers

Total Time 50 minutes

Prep Time 30 minutes

Yield Makes two 6-by-16-inch pizzas

Number Of Ingredients 9

3 tablespoons unsalted butter
1/2 cup finely chopped shallots (about 2 medium shallots)
1 1/2 pounds mixed wild mushrooms, coarsely chopped
Coarse salt and freshly ground pepper
1/2 cup dry white wine
3/4 cup heavy cream
1 pound pizza dough, divided in half
2 tablespoons extra-virgin olive oil, plus more for drizzling
3 tablespoons fresh tarragon leaves

Steps:

  • Preheat oven to 500 degrees with rack in lowest position and a pizza stone on rack. Melt butter in a large saute pan over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are softened and golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream; cook, stirring, until mostly absorbed, about 4 minutes. Transfer to a plate, and let cool.
  • Gently stretch each piece of dough into a 6-by-16-inch rectangle, and place on parchment. Brush dough with oil, and spread with mushrooms, leaving a 1/2-inch border. Transfer pizzas on parchment onto pizza stone, and bake until crust is golden and crisp, 10 to 12 minutes. Drizzle with oil, sprinkle with tarragon, and cut into wedges.

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