olive oil 2 tablespoons unsalted butter 3 cloves garlic, minced 16 ounces cremini mushrooms, thinly sliced 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano Kosher salt and freshly ground black pepper, to taste 1/4 cup yellow cornmeal 1 (13.8-ounce can) refrigerated classic pizza crust 8 (1-ounce slices) Wisconsin fresh mozzarella cheese 1 cup Wisconsin ricotta cheesePreheat oven to 450 degrees F. Lightly coat a baking sheet or pizza pan with olive oil. Melt butter in a large skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in mushrooms, thyme and oregano. Cook, stirring occasionally, until mushrooms are tender and browned, about 5-6 minutes; season with salt and pepper, to taste. Working on a surface that has been sprinkled with cornmeal, roll out the pizza into a 12-inch-diameter round. Transfer to prepared baking sheet or pizza pan. Top with mozzarella, dollops of ricotta and mushrooms. Place into oven and bake for 15-20 minutes, or until the crust is golden brown and the cheeses have melted. Serve immediately.
I hope you had a good Thanksgiving. Since turkey and football are equally important in my house, this year I was super excited about trying out lots of new "football foods" as the "real food" cooked in the oven, roaster, and stove
This divine Mushroom and Brie Pizza with Whole Wheat Beer Crust is the perfect meal for two. Oh yea, and the sauteed crimini and shiitake mushrooms and shallots just add to the amazing flavor of the mushrooms
Béchamel sauce is the base of so many of my favorite recipes, including macaroni and cheese (adding cheese to the béchamel to make a sauce mornay) and cream of mushroom soup (or sauce velouté), but here I just went with some garlic sautéed with the butter and left the cheese for the top of the pizza