Friday, January 24, 2014

Roasted Wild Mushroom Pizza Blanco

I never got my oven fixed last week but when I turned it on the other night it worked perfectly.  I'm sure eventually I'll need to call in the repair guy, or get a new one, but until then it's nice not having to spend the $100 plus!  I'd rather spend the money on quality ingredients to make delicious food!

For this pizza I used a gluten free cornmeal crust.  I really didn't like the crust that was chewy and didn't brown properly and I much prefer an extra-thin crispy crust for my pizza.  I do like using gluten free pizza crusts, but this was not one of them.  However, the toppings were amazing! Here's what I did:
I pan roasted both cremini and oyster mushrooms in olive oil, fresh thyme and salt and pepper until lightly golden brown.  While the mushrooms were roasting, I caramelized sliced red onions in olive oil and set aside.  I then sliced baby creamer potatoes about 1/8" thick and sauteed them in olive oil until golden brown.  

To assemble the pizza, I brushed the dough with extra virgin olive oil and then spooned about 1/3 cup of my homemade creamy pasta alfredo sauce on the bottom.  I topped the sauce with one cup of shredded Daiya Harvarti Style Cheese Wedge, followed by the roasted mushrooms and then the onions.  After baking the pizza I topped it with fresh arugula tossed in a little evoo, s&p, and finished with a sprinkle of crushed red pepper flakes.

If you make the alfredo sauce the day before and purchase a pre-made pizza crust, then this is an easy Friday night dinner after a long week at work!  And it was delicious!  Now I've got to figure out what I'm making for tonight...stay tuned...will post this weekend! 

Happy Friday! 

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