Mushroomandgarlicpizza Recipes

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MUSHROOM AND SAUSAGE PIZZA



Mushroom and Sausage Pizza image

Provided by Dave Lieberman

Categories     main-dish

Time 3h25m

Yield 6 to 8 slices

Number Of Ingredients 23

1/4 cup olive oil
1 pound white mushrooms, roughly chopped
2 cloves garlic, smashed
Kosher salt
Flour, for rolling dough
1/2 recipe Basic Pizza Dough, recipe follows
1/2 cup Basic Tomato Sauce, recipe follows
3 ounces sopressata, cut into 1/3-inch thick slices
1 pound fresh mozzarella, grated
1/4 teaspoon red pepper flakes
1 package active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon sugar
1 tablespoon extra-virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt
1 (28-ounce) can chopped tomatoes
2 cloves garlic, pressed
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1/4 teaspoon salt
2 teaspoons dried oregano
In a medium bowl, combine all ingredients and let sit for about 20 minutes to allow flavors to meld.

Steps:

  • Preheat oven to 500 degrees F.
  • In a medium saute pan over medium-high heat, heat olive oil and add mushrooms and garlic. Season mushrooms with kosher salt and cook until mushrooms release their juices and begin to brown, about 6 to 8 minutes.
  • Lightly dust work surface with flour and roll dough into a circle, about 10 inches in diameter and about 1/2-inch thick.
  • Place dough on an oven-proof splatter screen and gently spread with a thin layer of tomato sauce, leaving a 1/2-inch border along the edge. Top the dough with mozzarella, mushroom mixture, and sopressata. Sprinkle the pizza with red pepper flakes. Bake until cheese has melted and the bottom of the crust is brown and crispy, about 12 to 15 minutes. Serve immediately.
  • In a small mixing bowl, whisk together yeast, warm water, sugar and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
  • In a large mixing bowl, whisk together flour and salt.
  • With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
  • Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
  • Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
  • Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.

ALLIE'S MUSHROOM PIZZA



Allie's Mushroom Pizza image

A simple mushroom spinach pizza, much better then takeout pizza!

Provided by ALLIEB

Categories     World Cuisine Recipes     European     Italian

Time 25m

Yield 8

Number Of Ingredients 6

1 (12 inch) pre-baked pizza crust
3 tablespoons olive oil
1 teaspoon sesame oil
1 cup fresh spinach, rinsed and dried
8 ounces shredded mozzarella cheese
1 cup sliced fresh mushrooms

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.

Nutrition Facts : Calories 274.9 calories, Carbohydrate 26.2 g, Cholesterol 23.1 mg, Fat 13.2 g, Fiber 1.2 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 469 mg, Sugar 1.5 g

SAUSAGE MUSHROOM PIZZA



Sausage Mushroom Pizza image

Pizza night just got more fun with individual-sized pizzas--plus they're made completely on the grill.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 52m

Yield 8

Number Of Ingredients 10

Reynolds Wrap® Heavy Duty Aluminum Foil
2 tablespoons cornmeal
2 pounds frozen pizza dough, thawed or Whole Wheat Sesame Dough (below)
½ cup pizza sauce
⅛ teaspoon crushed red pepper
8 ounces bulk Italian sausage, cooked and drained
1 cup thinly sliced fresh mushrooms
8 ounces shredded Italian cheese blend
1 teaspoon Grated Parmesan cheese
1 leaf Snipped fresh basil

Steps:

  • Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap® Heavy Duty Aluminum Foil. Sprinkle with cornmeal.
  • Divide Whole Wheat Sesame Seed Dough or thawed pizza dough into 8 equal portions. Cover and let rest for 10 minutes.
  • Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise.
  • Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil.
  • Grilling: Line grill rack with Reynolds Wrap® Heavy Duty Aluminum Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Top pizzas as directed above. Return assembled pizzas to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.

Nutrition Facts : Calories 477.5 calories, Carbohydrate 59.3 g, Cholesterol 31.9 mg, Fat 16.7 g, Fiber 2 g, Protein 20.6 g, SaturatedFat 6.6 g, Sodium 1303.5 mg, Sugar 6.8 g

MUSHROOM AND GARLIC PIZZA



Mushroom and Garlic Pizza image

From the April/May 2006 issue of Everyday with Rachael Ray magazine. This is such a simple pizza. I do think that the buttery flavor of the Pillsbury crust really compliments the combo of swiss, mushrooms, and garlic. I don't think that a standard pizza crust would blend as well with these topping, but that is just my opinion. LOL

Provided by Ms B.

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

14 ounces refrigerated prepared pizza crust (I used Pillsbury)
3 tablespoons extra virgin olive oil
3 garlic cloves, finely chopped
5 ounces shiitake mushrooms, stems discarded
8 ounces white mushrooms
salt
2 cups swiss cheese, shredded
2 cups mozzarella cheese, shredded

Steps:

  • Preheat the oven to 400°F Spread the pizza dough out to cover a large baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with the garlic. Bake for 8 minutes.
  • Meanwhile, thinly slice the shitake and white mushrooms. In a large skillet, heat the remaining tablespoon of olive oil over high heat and sauté the mushrooms until golden, 8 to 10 minutes. Season to taste with salt.
  • Sprinkle the baked dough with the Swiss cheese, then the mushrooms and the mozzarella. Sprinkle a little more salt over the topping and return the pizza to the oven. Bake until the cheese is golden and bubbly, about 15 minutes.
  • Cut into squares and serve.

Nutrition Facts : Calories 490.6, Fat 38, SaturatedFat 18.4, Cholesterol 93.9, Sodium 461.4, Carbohydrate 9.1, Fiber 1.5, Sugar 3.3, Protein 29.6

GRILLED MIXED MUSHROOM PIZZA



Grilled Mixed Mushroom Pizza image

Provided by Melissa d'Arabian : Food Network

Time 41m

Yield 4 servings

Number Of Ingredients 11

8 ounces mixed fresh mushrooms, sliced (recommended: button and crimini)
4 tablespoons olive oil
4 cloves garlic, minced
1/4 sprig fresh rosemary, needles picked and minced
Kosher salt and freshly ground black pepper
2/3 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1/4 cup prepared marinara sauce
2 tablespoons red wine
Flour, for rolling out dough
1 (13.8-ounces) prepared pizza crust

Steps:

  • Preheat a grill on medium-high heat. In a large saute pan, cook the mushrooms in 3 tablespoons olive oil over high heat. Cook until the mushrooms are nice and golden. Lower the heat to medium and add the garlic and rosemary; season with salt and pepper. Be careful not to burn. Cook another few minutes, or until the garlic is fragrant.
  • Meanwhile, prep each of the ingredients by placing them in a separate bowl, ready for quick access at the grill. Mix the parmesan and mozzarella in one small bowl and the marinara and wine in a second small bowl.
  • On a lightly-floured surface, unfold the dough and cut it into quarters. Brush the top side of the dough with some of the remaining olive oil and flip onto the nonstick foil. Brush the second side with olive oil. With all the ingredients within hand's reach at the grill, slide the oiled crusts onto the grill and cook just until they begin to puff, 3 minutes. With 2 spatulas or tongs, carefully flip the crusts. Immediately spread the crusts with the marinara sauce, sprinkle with half the cheese, top with the cooked mushrooms, and the other half of the cheese. Close the lid of the grill and cook just until the cheese is melted, about 2 to 3 minutes. Be careful not to burn the crust. Cook's Note: If you don't have a grill cover, use a large metal bowl or aluminum foil.
  • Serve immediately.
  • Special equipment: Nonstick aluminum foil.

MOZZARELLA MUSHROOMS WITH GARLIC TOAST



Mozzarella Mushrooms with Garlic Toast image

I came up with this dinner using ingredients I had on hand. It turned out to be so delicious, my wife and I now make it for special occasions. -Marc Bushee, Moorhead, Minnesota

Provided by Taste of Home

Time 30m

Yield 6 servings.

Number Of Ingredients 14

2 tablespoons butter, softened
1 tablespoon minced fresh basil
1 garlic clove, minced
1 French bread baguette (10-1/2 ounces)
MUSHROOMS:
2 tablespoons butter, softened
1 pound sliced baby portobello mushrooms
2 garlic cloves, minced
1 package (3 ounces) julienned soft sun-dried tomatoes (not packed in oil)
1/4 cup dry red wine
3 tablespoons chopped fresh basil, divided
1/4 teaspoon salt
1/8 teaspoon pepper
8 ounces fresh mozzarella cheese, thinly sliced

Steps:

  • Preheat broiler. Mix butter, basil and garlic. Cut baguette horizontally in half; spread with butter mixture. Cut each half into six portions; place on a baking sheet, cut side up., In a broiler-safe skillet, heat 2 tablespoons butter over medium heat; saute mushrooms until tender, 5-7 minutes. Add garlic; cook 1 minute. Stir in tomatoes, wine, 2 tablespoons basil, salt and pepper; cook, uncovered, 3 minutes, stirring occasionally. Remove from heat; top with cheese. Broil 4-5 in. from heat until cheese is melted, 2-3 minutes; sprinkle with remaining basil., Broil baguette portions until lightly toasted. Serve with mushrooms.

Nutrition Facts : Calories 366 calories, Fat 16g fat (10g saturated fat), Cholesterol 50mg cholesterol, Sodium 562mg sodium, Carbohydrate 39g carbohydrate (9g sugars, Fiber 5g fiber), Protein 13g protein.

ROASTED GARLIC AND MUSHROOM PIZZA



Roasted Garlic and Mushroom Pizza image

Created for the 15th Ready, Set Cook! contest. For something different, saute some sausage and/or baby spinach along with the mushrooms.

Provided by FLKeysJen

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil or 1 tablespoon butter
16 ounces white button mushrooms, fresh sliced
2 tablespoons dry sherry
1/2 tablespoon thyme
4 heads roasted garlic, squeezed out of skins
1 (4 ounce) package cream cheese
1 (5 1/3 ounce) package goat cheese
10 ounces prepared pizza crust

Steps:

  • It is easiest to roast the garlic immediately before making this recipe. If you preroasted it, turn on your oven and preheat to 400°F.
  • Heat the oil or butter in a large skillet. Add the mushrooms, sherry and thyme. Cook, stirring frequently, until mushrooms change color and are softer, but not significantly shrunken. Remove from heat.
  • In a bowl, combine the roasted garlic, cream cheese and goat cheese together (preferably when the garlic is still warm to melt everything together). Resist the temptation to use a food processor; mix by hand to maintain the chunks of roasted garlic. Spread mixture on top of the pizza crust.
  • Evenly distribute the mushrooms on top of the garlic-cheese spread.
  • Bake 15 minutes. Enjoy!

Nutrition Facts : Calories 367.2, Fat 25.1, SaturatedFat 14.6, Cholesterol 61, Sodium 291.3, Carbohydrate 16.4, Fiber 1.8, Sugar 3.5, Protein 15.7

WILD MUSHROOM PIZZA WITH GARLIC CONFIT AND BACON



Wild Mushroom Pizza with Garlic Confit and Bacon image

Categories     Cheese     Garlic     Mushroom     Pork     Appetizer     Bake     Spring     Poker/Game Night     Bon Appétit     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 7

3 bacon slices, cut crosswise into 1/2-inch pieces
2 tablespoons olive oil
§ cup halved peeled large garlic cloves (about 2 1/2 ounces)
12 ounces assorted fresh wild mushrooms, thinly sliced
1/2 red bell pepper, cut into matchstick-size strips
1 10-ounce purchased fully baked thin pizza crust
1 cup (packed) mixed shredded Italian cheeses (about 4 ounces)

Steps:

  • Cook bacon in large skillet over medium heat until golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook over low heat until garlic is golden, stirring occasionally, about 15 minutes. Add mushrooms and bell pepper; cover and cook over high heat until vegetables are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)
  • Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven. Let stand 2 minutes. Cut into wedges and serve.

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From thesaltymarshmallow.com


MUSHROOM PIZZA - GOURMANDELLE
2021-04-28 Blend until smooth and set aside. Heat a skillet on medium heat. Add vegan butter, garlic clove, one tarragon spring, and mushrooms. Sautee for about 2 minutes, add wine and sautee 3 more minutes. Discard the garlic clove and set aside. Lay the pizza dough on the already prepared baking tray.
From gourmandelle.com


GARLIC MUSHROOM & SPINACH PIZZA - WHAT'S GABY COOKING
2018-10-08 For the wild mushrooms. In a large skillet over medium high heat, heat the olive oil. Add the shallots and sliced mushrooms and sauté for 8-10 minutes until they are soft and starting to caramelize. Season with salt and continue to cook until golden brown, adding the garlic the last minute of cooking.
From whatsgabycooking.com


CREAMY GARLIC MUSHROOMS - READY IN 20 MINUTES - HURRY THE FOOD …
2020-08-27 Instructions. Give the mushrooms a quick wash. Slice length-ways and add to a pan with olive oil on medium heat, frying for about five-six minutes. Chop the onion and garlic and add to the pan. Fry for another five minutes or so, until soft. Add the cream, salt and pepper, parsley, soy and Worcestershire sauce.
From hurrythefoodup.com


LOW-CARB GARLIC MUSHROOM PIZZA – LO-DOUGH
Method. Preheat your oven to 220°C/428F. On a high heat, fry you mushrooms in the oil until cooked. Add the garlic, thyme and chilli, plus salt and pepper and cook for a further minute. Spread the passata across the Lo-Dough in a thin layer, right up to the edge. Spread grated cheese on top of the passata, add mushrooms, then put the pizza in ...
From lodough.co


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