Mushroom and Gruyère Pizza
This recipe is from Jacque Pépin, "Heart and Soul in the Kitchen" with some modifications
If you are a mushroom lover, you will love this!!!!
I made this with pizza dough, Jacque suggests flour tortillas.
Makes a great lunch or light dinner for 2 with a wonderful salad. Could be used as an appetizer.
INGREDIENTS
2 T. peanut oil
2 flour tortillas (8 inches)
1 cup diced (1/2 inch Gruyère cheese (about 5 ounces)
NOTE: Gruyère is a nutty, melty, Swiss cheese
3 cups sliced (1-inch pieces) portobello mushrooms (about 5 ounces)
NOTE: I used a variety of different mushroom types)
2 scallions, cut into 1 inch pieces
1/4 t. salt
1/4 t. freshly ground pepper
Preheat the oven to 425 degrees. Rub 1 t. of the oil on each tortilla and arrange them oiled side down on a baking sheet lined with aluminum foil. ( I used a pizza stone and baked the crust for about 10 minutes with a drizzle of olive oil.)
Combine the cheese, mushroom, scallions, salt and pepper in a food processor and process until you have a coarse puree. Spread the puree on the tortillas, covering the entire surface of each one. Sprinkle the remaining 4 t. oil on top.
NOTE: I love a little marinara sauce on my pizza so I spread a little of my favorite sauce on top and then a little more cheese.
Bake the pizza for 12 to 14 minutes, until bubbling and browned underneath. Cut into quarters and serve.
