Mushroom Flatout Pizza Recipes

EXOTIC MUSHROOM PIZZA

Steps:

• 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.

MUSHROOM FLATOUT PIZZA

Steps:

• Preheat oven to 400.
• Place the Flatout on a baking sheet Spray top side with cooking spray.
• Bake for 7 minutes. Remove from oven.
• Put all your goodies on the Flatout.
• Bake again for 5 minutes or till cheese melts.

ALLIE'S MUSHROOM PIZZA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
• In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
• Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.

MUSHROOM PIZZA

Steps:

• For the pizza dough:
• Mix the dried yeast & warm water in a cup, leave for 15 minutes until frothy.
• Prepare a bowl with the flour. Form a well in the center and add the yeast mixture. Mix, then add the 200ml water with the salt. Knead dough for 10 minutes. Form two balls, leave dough to rise in a container that has been brushed with olive oil. Leave dough to rise for at least 4 hours or leave overnight.
• Preheat oven to 220C. Knead the dough again for 5 mins, roll out thinly on a baking tray. Rub over lightly the garlic, then add the mozzarella, mushrooms, salt and pepper. Be generous with the mushrooms as they tend to shrink in the oven.
• Bake for 8-10 minutes until golden and crisp. During baking time, mix arugula and basil with olive oil in a bowl.
• Once pizza is ready and out of the oven, top on some of the arugula mix.