Mixed Mushroom Pizza Food

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.

MIXED MUSHROOM PIZZA

Steps:

• Preheat oven to 375°F
• Place prepared pizza dough in a 16x12x1-inch pan or a round pizza sheet. Arrange cheese slices on top of dough.
• In large skillet, cook onions, covered, in 2 tablespoons olive oil over medium low heat for 13-15 minutes, or until onions are tender, stirring several times. Uncover. Now cook and stir over medium high heat for 5-10 minutes longer or until onions are golden. Remove from pan and set aside.
• In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, garlic, and rosemary. Cook over medium heat until mushrooms are tender and begin to caramelize; drain well. Spoon mushroom mixture over cheese. Top with the onions.
• Bake in the preheated oven for 25-30 minutes or until bottom of crust is slightly crisp and brown. Cool in pan on a wire rack for 5 minutes. Season with salt and pepper to taste. Sprinkle with parsley. Cut the pizza into 4" squares and serve immediately. Enjoy!
• Makes 12 servings.

GRILLED MIXED MUSHROOM PIZZA

Steps:

• Preheat a grill on medium-high heat. In a large saute pan, cook the mushrooms in 3 tablespoons olive oil over high heat. Cook until the mushrooms are nice and golden. Lower the heat to medium and add the garlic and rosemary; season with salt and pepper. Be careful not to burn. Cook another few minutes, or until the garlic is fragrant.
• Meanwhile, prep each of the ingredients by placing them in a separate bowl, ready for quick access at the grill. Mix the parmesan and mozzarella in one small bowl and the marinara and wine in a second small bowl.
• On a lightly-floured surface, unfold the dough and cut it into quarters. Brush the top side of the dough with some of the remaining olive oil and flip onto the nonstick foil. Brush the second side with olive oil. With all the ingredients within hand's reach at the grill, slide the oiled crusts onto the grill and cook just until they begin to puff, 3 minutes. With 2 spatulas or tongs, carefully flip the crusts. Immediately spread the crusts with the marinara sauce, sprinkle with half the cheese, top with the cooked mushrooms, and the other half of the cheese. Close the lid of the grill and cook just until the cheese is melted, about 2 to 3 minutes. Be careful not to burn the crust. Cook's Note: If you don't have a grill cover, use a large metal bowl or aluminum foil.
• Serve immediately.
• Special equipment: Nonstick aluminum foil.

MIXED MUSHROOM AND FONTINA PIZZA

Steps:

• To make the dough, place 1/4 cup of the warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast sit undisturbed for 1 minute, then stir it into the water until blended. Let the yeast "proof" for 10 minutes; it should become bubbly because of the presence of sugar. If it doesn=t bubble, it is outdated and inactive.
• Pour the yeast mixture into a large bowl. Mix in the remaining cup of water, the olive oil, and salt. Add the flour and semolina and stir with a wooden spoon until a ball of dough forms. Turn the dough onto a lightly floured surface and knead 10 minutes, flouring the work surface as necessary to prevent the dough from sticking.
• Lightly oil a large ceramic or glass bowl. Place the dough inside, then flip it over so the oiled side is on top. Cover with plastic wrap and place in a warm place to rise until double in bulk, about 11 1/2 hours.
• Meanwhile make the topping. Heat the oil in a large skillet over medium heat and add the onions. Cook, stirring frequently, until the onions are golden brown all over, about 20 minutes. Mix in the mushrooms and cook until they are brown and juicy, about 5 minutes. Remove the pan from the heat and season the mushrooms with the thyme, salt, and pepper.
• Preheat the oven to 450 degrees. If you are using a pizza stone heat it at least 45 minutes before cooking the pizza on it.
• Punch down the dough and dump it onto your work surface. Divide it into 3. Lightly flour the work surface, then with a rolling pin, roll one portion of the dough into an 11inch circle. If you are using a pizza stone, then sprinkle some cornmeal onto a pizza peel and place the disk of dough on it; otherwise, lightly grease a baking sheet and place the dough on that.
• Spread 1/3 of the sour cream all over the dough. Sprinkle on 1/3 of the fontina cheese, then scatter 1/3 of the mushroom mixture all over the pizza. Bake 8 to 10 minutes, or until the crust is golden brown underneath. Repeat with the remaining ingredients.

MIXED MUSHROOM AND PROSCIUTTO PIZZA

Steps:

• In a large skillet heat 1 tablespoons olive oil over medium heat. Add 5 cups sliced mushrooms, and cook stirring occasionally until water evaporates, and mushrooms are golden brown, about 12 minutes Stir in 2 tablespoons Thyme and pepper to taste.
• Place 2 pizza crusts on a lightly oiled grill heated to medium. Cool for 2 minutes, or until bubbly and rigid. Using tongs, turn crusts over. Divide 3 tablespoons parsley paste, mushrooms,and 1 cup shaved Parmesan cheese between the two crusts.
• Turn the heat down to low,close lid and cook until Parmesan is melted, about 2 minutes. Remove from grill and place 3 slices prosciutto over top of each pizza. Slice each into 6 wedges and serve.