Mushroom Marsala Pizza Recipes

MARSALA MUSHROOM AND GOAT CHEESE FLATBREAD

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet over medium-high heat, heat the butter and oil until the butter is melted. Add the mushrooms and garlic and saute for 2 minutes. Pour in the Marsala and season with salt and pepper. Continue cooking until the mushrooms are cooked down and the liquid is mostly gone, 5 to 7 minutes. Mix in 2 tablespoons of the parsley. Set aside.
• Put the flatbreads on a baking sheet. Brush with the pesto, then top with the mozzarella, mushroom mixture and goat cheese. Sprinkle with the remaining 1 tablespoon parsley.
• Bake until the flatbreads are heated through and the cheese is melted, bubbly and beginning to brown, about 15 minutes.

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 MARSALA PIZZA

Steps:

• Create a roux by melting the Butter (1 tablespoon) in a small sauce pan. Add the All-Purpose Flour (1 tablespoon) and mix until incorporated. Allow to cook for 1-2 minutes until the flour cooks out and you only smell butter.
• Whisk in the 1% Low Fat Milk (1 cup) and bring to a simmer. Allow to simmer until thickened, continuously whisking.
• Once thick, season with the Salt (1/4 teaspoon) and Freshly Ground Black Pepper (1/4 teaspoon), then stir in the Shredded Italian Blend Cheese (1 cup). Taste and adjust as needed. Set aside and keep warm over low heat.
• Preheat the oven to 425 degrees F (220 degrees C) or whatever temperature your pizza dough recipe recommends.
• Heat the Olive Oil (as needed) and 2 counts of Butter (1 tablespoon) in a medium sauté pan. Add the Baby Bella Mushroom (16 ounce) and cook for 5-6 minutes until soft and brown.
• Add the Garlic (1 clove) and Fresh Thyme (1 sprig) leaves and cook until fragrant, about one minute.
• Add the Vegetable Stock (3/4 cup) and Marsala Wine (3/4 cup). Simmer for about 8 to 10 minutes until the sauce has reduced enough to coat the mushrooms, however still a bit loose.
• Prepare the Pizza Dough (1) by rolling into your desired shape and placing on a pizza pan. Top with the cheese sauce, leaving a 1-inch gap from the crust, then evenly spoon over the mushrooms and pan sauce.
• Top with the Shredded Italian Blend Cheese (1 cup) and bake until golden brown, about 20 to 25 minutes.
• Before serving, sprinkle with Crushed Red Pepper Flakes (1 pinch) for heat. If desired, add a splash of Aged Balsamic Vinegar (to taste) and Fresh Basil (to taste).

MARSALA AND MUSHROOM PASTA BAKE

Steps:

• Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• Bring a large pot of salted water to a boil on the direct heat side of the grill and cook the pasta 3 minutes less than the package directions. Place a large sauté pan over the direct heat side of the grill. Add the butter and once melted, add the mushrooms and a pinch of salt. Stir and cook for 1 minute so the mushrooms soak up some of the butter. Then add the onions, garlic and thyme. Stir and cook until the onions are translucent and the mushrooms are slightly browned, 2 to 3 minutes. Stir in the flour, coating all of the vegetables. Deglaze the pan with the marsala, smoothing out any lumps. Stir in the vegetable stock and milk. Season with salt, pepper and nutmeg and bring to a simmer.
• Add the cooked pasta, parsley and mushroom marsala mixture to an extra-large mixing bowl. Mix to combine well, then transfer back to the sauté pan. Top with the mozzarella and Parmesan. Place the sauté pan on the indirect heat side of the grill, close the grill with the lid and bake until the cheese is melted and golden brown in some spots, 3 to 5 minutes. Remove from the grill and serve!