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Mushroom and Rosemary Pizza Topping

I love pizza, and Kim O'Donnel, in her cookbook, The Meat Lover's Meatless Cookbook" created this perfect, combination. In the Pacific Northwest, when the Black Trumpet Mushrooms in season, then you have pizza magic.

ingredients
3 tablespoons olive oil
1 pound mushrooms - sliced thinly
1/2 medium onion or large shallot bulb - sliced thinly
1-2 garlic cloves - minced
needles from 1 sprig fresh rosemary - chopped finely OR 1 teaspoon dried
1/2 teaspoon sea salt
Freshly ground black pepper
2 cups cheese - mozzarella (shredded) or fontina (Sliced thinly)
1/2 cup grated Parmigiano-Reggiano

directions
1. Heat the oil in a large skillet over medium heat. Add the mushrooms and cook over medium heat, allowing the brown, 5-7 minutes. Add the onion, stirring to mix with the mushrooms, and cook for about 3 minutes.

2. Stir in the garlic and rosemary and cook for 1-2 minutes, adding 2 tablespoons of water if the mixture is sticking. Add the salt and season with the pepper to taste.

3. Cover the dough with your choice of cheese, following by the mushroom topping.

4. Place in the oven and bake as directed for the pizza dough recipe.

5. Garnish with Parmigiano-Reggiano just before serving.

enough for two small or one large pizza.
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