Recipe courtesy of Sharon Angelucci
Episode: Philadelphia PA
Print
Exotic Mushroom Pizza
Yield:
2 or 3 servings
Yield:
2 or 3 servings

Ingredients

  • 1 (12-inch) pre-baked pizza crust
  • 3 tablespoons olive oil
  • 4 to 5 cloves garlic, minced
  • 3 shallots or mild onion, thinly sliced or minced
  • 1 pound assorted exotic mushrooms, sliced or chopped (if using shiitakes, remove inedible stems)
  • 1/4 cup dry red wine (optional)
  • 1-ounce gorgonzola cheese, crumbled
  • 8 ounces fontina cheese, grated or thinly sliced (this is easier to do if cheese is cold)
  • Salt and freshly ground black pepper, to taste
  • Pizza stone or pizza pan

Directions

Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)

While shell bakes begin cooking the mushrooms. Heat saute or fry pan on high heat, add the oil, garlic and shallots and quickly saute for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn.

Add mushrooms to hot pan, saute quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to saute until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat.

Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.

Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.

This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.

Categories:

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Pizza Pizzas

Recipe courtesy of Alton Brown

Sausage Stuffed Mushrooms

Recipe courtesy of Kelsey Nixon

Pizza Dough

Recipe courtesy of David Rocco

Tagliatelle with Mushrooms

Recipe courtesy of Debi Mazar and Gabriele Corcos

Margherita Pizza

Recipe courtesy of Debi Mazar and Gabriele Corcos

Sauteed Mushrooms

Recipe courtesy of Bobby Flay

Laura's Basic Pizza Dough

Recipe courtesy of Laura Vitale

Stuffed Pizza

Recipe courtesy of Cooking Channel

Pizza Dough

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

Cheap Eats

10am | 9c

Cheap Eats

10:30am | 9:30c

Cheap Eats

11am | 10c

Cheap Eats

11:30am | 10:30c

Unique Eats

12pm | 11c

Unique Eats

12:30pm | 11:30c

Unique Eats

1pm | 12c

Unique Eats

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

6:30pm | 5:30c

Carnival Eats

7:30pm | 6:30c
On Tonight
On Tonight

Carnival Eats

8pm | 7c

Carnival Eats

8:30pm | 7:30c

Carnival Eats

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Carnival Eats

12am | 11c

Carnival Eats

12:30am | 11:30c

Carnival Eats

1am | 12c

Carnival Eats

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

Trending Videos

So Much Pretty Food Here