That is one beautiful pizza from Rebecca at Ezra Poundcake. I think this is on my menu tonight, only I’d like to try cooking it on the grill. Silently salivate on that for your Wordless Wednesday.
Posts Tagged ‘mushroom pizza’
Wordless Wednesday: Goat Cheese, Mushroom and Spinach Pizza from Ezra Poundcake
Wednesday, July 21st, 2010
Mushroom Pizza with Cambozola and Cherries from Savour-Fare
Thursday, July 8th, 2010
This pizza perfect post comes directly from Kate, the brains behind Savour-Fare. Kate’s creations have been featured on Food52, Tastepotting, Foodgawker, Foodista and The Pioneer Woman’s Tasty Kitchen.
When it comes to pizza toppings, mushrooms are pretty classic. The combination of a rich tomato sauce, gooey mozzarella cheese and mild brown mushrooms is the stuff of high school date nights, family dinners at the Jersey shore, and Friday night phone calls by frazzled parents to the local delivery joint. But while familiar can be good, it can also be a little boring. You might look at the combination of mushrooms and pizza and yawn, thinking you’ve seen it all before.
But you would be wrong.
There’s a reason that mushroom pizza is a classic. Nothing quite replicates the intense savoriness of a sautéed mushroom, which gives the pizza an instant flavor boost. For this dish, I prefer the rich flavor of shiitakes, which are easy to find in my neck of the woods, to a milder button mushroom, but you can also do this with portobellos, cremini or any full flavored mushroom. Pair the mushrooms with a brush of good quality olive oil, a few slices of a rich blue cheese to enhance the mushrooms’ natural umami, and a pop of something sweet, and you’ve got yourself an elegant and unexpected hors d’oeuvre, or an easy weeknight dinner that’s a break from your ordinary routine.
The beauty of this recipe is that it can be made in almost no time at all, apart from the actual dough. You can buy prepared pizza dough at many markets these days, or make your own (my favorite recipe for pizza dough can be found here). Form your dough into the desired shape (I always like oval, since it fits so much better into my oven, and it slices up nicely as an appetizer) and preheat your oven to HOT. Slice up the mushrooms, sauté them quickly with some garlic and olive oil, then top your pizza dough with your mushrooms, slices of cheese and fruit. After 10 minutes in a blistering oven, your mushroom pizza comes out bubbly, brown and bursting with flavor.
A classic in the making.
Recipe
Mushroom Pizza with Cambozola Cheese and Cherries
8 ounces raw pizza dough
8 ounces shiitake mushrooms
4 Tablespoons extra virgin olive oil
Salt and Pepper
1 clove garlic, minced
1 tsp fresh thyme
6 ounces Cambozola cheese
1/3 cup sweet dark cherries (they are in season)
Preheat your oven to 500 degrees.
Pit your cherries and slice them in half. Set aside.
Shape the pizza dough into one or more oblong shapes and set on a cookie sheet. Don’t bake it yet.
Remove the stems from your mushrooms (you can skip this step if you’re using Portobello mushrooms, but the stems on shiitake mushrooms are woody and should be discarded). Slice the mushroom caps.
Heat 2 Tablespoons of the olive oil in a skillet. Add the mushrooms, garlic and a generous pinch of salt and sauté over medium high heat until the mushrooms are soft and browned.
Brush your pizza dough with the remaining olive oil. Top with mushrooms, sprinkle with thyme, add cherries and arrange sliced cambozola cheese over the top.
Bake in a preheated oven for 8-10 minutes, or until the cheese is melted and bubbling and the crust has baked to a golden brown. Slice and enjoy.
Helping Kids Learn to Love Mushrooms with Eat Live Travel Write
Monday, June 21st, 2010
This week’s featured contributor is Mardi from Eat Live Travel Write. Having done a lot of all four of her blog’s namesakes, her mission is passing a sense of wellness-minded adventure onto her students.
My first experiences with mushrooms when I was a child growing up in Australia were with what we called “champignons” (so exotic!) which were in fact, just canned button mushrooms in brine. I was a fairly adventurous eater, but in terms of ’shrooms, these were the only ones I would eat for a very long time. I know there are kids who find mushrooms “gross”, so when I decided to introduce them to the 9 year-old boys in my cooking club, Les Petits Chefs, I knew I would need a cunning plan…
We have cooked our way through Jamie Oliver’s Food Revolution cookbook this term and had a grand old time experimenting with “real food” versions of foods they only know from restaurants or boxes. Many of these recipes included mushrooms and whilst one of the boys loved them and would eat them raw, the others would taste the dishes containing mushrooms during the club but tell me that they picked the mushrooms out of the dishes when they ate them at home. I racked my brains to think of a way to showcase mushrooms for little palates and finally gave in to their pleas for pizza, knowing that not only would I be teaching them a valuable lesson (i.e. that the best pizzas are the ones you can make yourself with fresh ingredients) but also giving the mushrooms their best chance for kid-size appreciation!
We used pita bread, due to time constraints, but you could also have some adventures in pizza dough baking if you had the time. For the pizza sauce base, we made a simple tomato sauce, using San Marzano tomatoes cooked up with a little garlic and some fresh basil. The boys had a blast squishing the sauce onto the pita halves:
I selected some “funky” mushrooms that I thought would appeal to the boys: Shiitake, King Oyster, Oyster and Cremini:
And we got to work chopping them up:
We fried the mushroom pieces in a little olive oil and set them aside as we prepared the rest of the toppings – pepperoni, bacon and sweet orange and yellow peppers (as per the boys’request!).
And we set to work loading on our toppings:
I am impressed how many of the pizzas featured mushrooms, even when it was on the pizza with the topping of their choice! Their willingness to try new things made me very proud!
I always allow the boys to test our the various ingredients as we cook and when one little boy asked if he could try the mushrooms to see which ones he wanted to put on his pizza, of course I said yes. Two seconds later, he asked for more and then more again. I asked him what he thought and his response?
“OMG I LOVE mushrooms! Where have they been all my life?”
Les Petits Chefs “Where have you been all my life?” Funky Funghi Pizzas
Ingredients
Serves 2
- One small (7 – 8-inch) pocket-style pita bread
- 4-6 tablespoons simple tomato sauce (drained, canned whole tomatoes roughly chopped and cooked down to ketchup-consistency with 2 cloves minced garlic and a handful of roughly chopped fresh basil)
- 2 cups finely sliced mushrooms – any fresh variety (shiitake, cremini, oyster, king oyster), fried in olive oil and drained on a paper towel.
- 2 tablespoons diced orange peppers
- 2 tablespoons diced yellow peppers
- 3 rashers bacon, finely diced and fried
- Finely sliced pepperoni
- 4 oz mozzarella cheese, grated
- 2 tablespoons fresh basil, finely sliced
- Olive oil and cracked black pepper to finish
Method
Pre-heat oven broiler to high.
Using a bread knife carefully cut through the middle splitting the pita to form two rounds.
(Optional) Toast pita rounds (under the broiler) cut side down for a minute or two. The bottom should start to feel a bit crispy but not burnt.
Spread the sauce over each pita, cut side up. Squish the larger chunks of tomato down with the back of a spoon so the sauce spreads to the edge of the pita bread.
Spread toppings evenly over pita breads and top with cheese and basil.
Place under pre-heated broiler until cheese starts to bubble. Remove pizzas from heat and top with a drizzle of olive oil and freshly ground black pepper. Cut into quarters with a pizza cutter and enjoy!