Mushroom and Gruyère Pizza

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.

Pairing Wine with Mushrooms from Field and Forest Products.

HONEYCRISP APPLE PIZZA WITH BALSAMIC ONIONS

HONEYCRISP APPLE PIZZA WITH BALSAMIC ONIONS

This recipe is from La Crema.  I was looking for something to pair with Chardonnay for a Chardonnay wine sampling event and decided to give this a try along with some buttered popcorn and cheese. 
https://www.lacrema.com/honeycrisp-apple-pizza-balsamic-onions/

I don't have Fontina cheese on hand so will try Havarti instead.

Serves: one pizza

INGREDIENTS

• Pizza dough (I used premade!)
• 1/8 tsp. minced garlic
• Olive oil
• 1/2 lb. Fontina cheese
• 1 yellow onion
• 2 TB. balsamic vinegar
• Arugula
• Juice of 1/2 lemon
• 1 Honeycrisp apple, sliced thinly
• Salt and pepper

INSTRUCTIONS

FOR THE BALSAMIC ONIONS:

1. Heat oven to 375º
2. Cut onion in half and slice in 1/4″ pieces.
3. Toss with balsamic vinegar, salt, and pepper.
4. Spread evenly on a baking sheet and bake for 10-12 minutes.

FOR THE PIZZA:

1. Heat oven to 350º
2. Spread dough into 12″ diameter circle on pizza stone or baking sheet.
3. Mix minced garlic and olive oil and spread over pizza dough.
4. Place thinly sliced Fontina cheese to cover the base and top with balsamic onions.
5. Bake pizza for 10-12 minutes or until crust is golden and cheese is melted.
6. While baking, toss arugula with lemon juice, olive oil, and a pinch of salt.
7. When the pizza comes out of the oven, top with arugula and Honeycrisp apple slices. Enjoy!

Caprese Pizza

We had this in Napa and had to try recreating it for our tapas event.  Simple and delcious!