There is a serious debate in my household over mushrooms.
My dad built a pizza oven in his backyard and ever since we have really mastered the art of brick oven pizza making (at least I would like to think). It's not as easy as it looks and I would like to think that the calories I gain ingesting cheesy bread are negated by the calories I burn while making the pizzas. Well the debate between my parents and me is whether or not the mushrooms should be cooked before hand. My mother and I agree they should at least be lightly cooked before they go on top of the pizza, my dad thinks you should put them on raw and that the high heat of the oven does the trick. Well what do you think?
Since first things first, I don't have a 1,000 degree brick oven in my kitchen (yet) and because this pizza was certainly mushroom heavy, I lightly cooked them in butter beforehand. This definitely isn't your standard cheese pizza. I used goat cheese and mozzarella and also used fig preserves as the base of the pizza. Since I had some fresh arugula on hand, I topped it with that once the pizza was done cooking. Trust me, it was SO good. The fig definitely adds a sweetness to the pizza, so if you are sensitive to sweet, add in less.
Ingredients:
1lb button mushrooms
2 tbsp unsalted butter
1 tbsp fresh thyme
salt and pepper
2 cloves garlic, minced
1/2 cup fig preserves
1/2 cup crumbled goat cheese
1/2 cup mozzarella cheese
1 pre-made pizza dough
fresh arugula (to top)
balsamic glaze (to top)
Preheat the oven to 450 degrees F. In a non-stick skillet heat butter over medium high heat. Once butter has melted add in the mushrooms and cook for 5 minutes. Season with salt and pepper. Add in fresh thyme and garlic and stir to fully combine. Cook for another 3 minutes. Remove mushrooms from heat and set aside. Roll out your pizza dough and place on a greased baking sheet. Bake the pizza in the oven (without toppings) for five minutes. Remove from oven and spread fig preserves to fully coat the dough. Add cheese evenly over the pizza. Top with the mushrooms. Cook for twenty minutes. Remove from oven and let cool for 15 minutes. Top with arugula and balsamic glaze. Serve immedietly.
1lb button mushrooms
2 tbsp unsalted butter
1 tbsp fresh thyme
salt and pepper
2 cloves garlic, minced
1/2 cup fig preserves
1/2 cup crumbled goat cheese
1/2 cup mozzarella cheese
1 pre-made pizza dough
fresh arugula (to top)
balsamic glaze (to top)
Preheat the oven to 450 degrees F. In a non-stick skillet heat butter over medium high heat. Once butter has melted add in the mushrooms and cook for 5 minutes. Season with salt and pepper. Add in fresh thyme and garlic and stir to fully combine. Cook for another 3 minutes. Remove mushrooms from heat and set aside. Roll out your pizza dough and place on a greased baking sheet. Bake the pizza in the oven (without toppings) for five minutes. Remove from oven and spread fig preserves to fully coat the dough. Add cheese evenly over the pizza. Top with the mushrooms. Cook for twenty minutes. Remove from oven and let cool for 15 minutes. Top with arugula and balsamic glaze. Serve immedietly.
RSS Feed
