White Mushroom Pizza Recipes

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.

WHITE CHEDDAR MUSHROOM PIZZA

Steps:

• Preheat the oven with a baking stone to 500 to 700 degrees F.
• Spread the dough to an 11-inch circle on a work surface. Spread the aioli on the dough, followed by the garlic, mozzarella, Cheddar and mushrooms. Bake until crust is firm and golden brown, 3 to 5 minutes.
• Apply Parmesan to pizza and top with truffle salt. Cut and serve hot!

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.

WHITE PIZZA--CHICKEN AND MUSHROOM THIN CRUST

Steps:

• In a food processor combine the warm water, yeast and sugar.
• Let proof for 5 minutes.
• Add 2 T's olive oil and salt.
• Pulse for 2-3 times.
• Add flour 1 cup at a time, pulsing to combine.
• Dough should form a ball and be thumping around your processor.
• Place 1 T. Extra Virgin Olive Oil in a bowl.
• Turn dough out onto a lightly floured counter and give it a few turns to form a ball.
• Place in bowl with the oil and turn a few times to coat.
• Cover with a towel and place in a warm spot to rise for 30 minutes.
• Meanwhile:.
• Preheat oven with pizza stone to 450 degrees.
• In a heavy skillet add the 2 T's canola oil and over medium heat saute the chicken breasts, turning once.
• After 15 minutes remove chicken to a cutting board and slice thin.
• Return to skillet and finish cooking, until meat is no longer pink.
• Using a slotted spoon remove chicken to cutting board and chop well.
• In a medium bowl combine 3 T's Extra Virgin Olive Oil, red pepper flakes, oregano, basil, garlic powder and salt.
• Add chicken and toss well.
• Set aside.
• In a blender or food processor combine remaining Extra Virgin Olive Oil, butter and minced garlic.
• Puree to a paste.
• Slice mushrooms to desired thickness.
• *Remove dough from bowl and divide.
• Lightly flour your counter and roll out dough using a rolling pin to very thin (as in I know I cant get it any thinner).
• Carefully remove stone from oven and place on it's rack.
• Turn heat up to 500 degrees.
• Using your rolling pin roll crust onto pin, unroll over hot stone.
• Cover dough with your garlic paste.
• Sprinkle on cooked chicken and sliced mushrooms.
• Top with mozzarella, then asiago.
• Carefully place stone back into oven on middle rack.
• Bake pizza for about 8 minutes, or until desired brownness is reached.
• 8 minutes gave us a nicely browned crust that was crisp.
• Serve Hot.
• *This Recipe makes one complete pizza. Freeze remaining dough for another night, or make another pizza.
• Cooking time reflects time to bake pizza.

WHITE SPINACH AND MUSHROOM PIZZA

Steps:

• DIRECTIONS:.
• 1. Preheat oven to 425°F Pat crust into a round 12-inch pizza pan coated with nonstick cooking spray. Bake for 7 minutes or until crust begins to brown.
• 2. In a small pot, mix together milk and flour over medium-high heat until thickened. Season with salt and pepper to taste. Spread white sauce over partially baked crust.
• 3. Meanwhile, in a skillet coated with nonstick cooking spray, sauté mushrooms and garlic until tender, about 5 minutes. Add spinach, stirring until wilted. Add basil. (I also gave a few shakes of cumin -- love that stuff).
• 4. Spread spinach mixture over white sauce. Sprinkle with feta and mozzarella cheeses. Return to oven and continue baking for 10 minutes until crust is golden brown and cheese is melted.

WHITE PIZZA WITH MUSHROOMS

Steps:

• Heat oven to 450ºF.
• Heat oil in medium skillet on medium-low heat. Add onions and sugar; cook 10 to 12 min. or until onions are caramelized, stirring occasionally. Add mushrooms; cook and stir 5 min.
• Spray baking sheet with cooking spray; sprinkle with cornmeal. Pat pizza dough into 13x9-inch rectangle on prepared baking sheet. Bake 5 min. Meanwhile, mix cream cheese spread, milk and garlic powder until blended.
• Spread pizza crust with cream cheese mixture; top with mushroom mixture, rosemary and shredded cheese. Bake 10 to 12 min. or until crust is golden brown and shredded cheese is melted.