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Recipes from the Grapevine Cottage

Recipes --> Main Courses --> Three Mushroom and Fresh Tomato Pizza

Three Mushroom and Fresh Tomato Pizza

Here is a good excuse for a good bottle of Italian wine!

1 large Boboli thin pizza crust
2 garlic cloves minced
6-ounces sliced fresh white mushrooms
6-ounces sliced fresh Crimini (Italian browns) mushrooms
6-ounces sliced fresh Shitaki mushrooms
5 or 6 fresh Italian (plum) tomatoes - sliced into 1/4-inch slices
Fresh basil - sliced into strips, crossways
1 teaspoon sugar
olive oil
dry Italian seasoning
red pepper flakes
grated mozzarella & fontina cheeses, enough to lightly cover the pizza
grated Parmesan cheese

Heat about 2 tablespoons of olive oil in a sauté pan over a medium high heat. Add the garlic, a shake of Italian seasoning and a sprinkle of pepper flakes and sauté until fragrant. Add the mushrooms and cook until tender. Drain off all excess liquid and set aside. Using a brush or spraying lightly, coat the pizza shell with olive oil and the remaining garlic.

Place in a 425 degree oven and bake about three minutes. Remove the shell from the oven and cover with the sliced tomatoes. Sprinkle the tomatoes with salt and pepper to taste; dust lightly with sugar and top with basil strips. Spread the cheese over the tomatoes and place the mushrooms on top. Bake at 425 degrees until nice and brown on the edges (use a pizza stone if you have one), about 12 - 14 minutes. Garnish with more fresh basil and sprinkle with Parmesan. I always lean toward a nice Italian Sangiovese.