SAUSAGE AND WILD MUSHROOM SKILLET PIZZA (COOKING FOR 2)
Homemade pizza is hard to beat, and this deep-dish sausage-and-mushroom version, dressed up with a splash of cream, is cooked in a cast-iron skillet, and blows any delivery away.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h45m
Yield 2
Number Of Ingredients 16
Steps:
- In medium bowl, dissolve yeast in warm water. With wooden spoon, stir in flour, 2 tablespoons oil, the butter, salt and sugar.
- Sprinkle flour lightly on work surface. Place dough on floured surface. Knead 5 to 10 minutes, sprinkling surface with more flour only if dough starts to stick, until dough is smooth and springy, but still soft. Spray large bowl with cooking spray. Place dough in bowl, turning dough to grease all sides. Cover bowl loosely with plastic wrap; let rise in warm place about 1 hour or until doubled in size.
- Heat oven to 450°F.
- In 9-inch cast-iron skillet, heat 1 tablespoon of the oil over medium-high heat. Add mushrooms; cook 3 to 4 minutes, stirring occasionally, until browned. Transfer mushrooms to small bowl. Add sausage to skillet; cook 3 to 5 minutes, breaking sausage up with back of spoon until no longer pink. Add whipping cream and thyme; cook 1 to 2 minutes or until liquid is almost evaporated. Transfer to bowl with mushrooms. Allow skillet to cool; wipe out with paper towel.
- In small bowl, mix tomatoes, garlic and pepper flakes.
- Brush same skillet with 1 teaspoon oil.
- Gently push fist into pizza dough to deflate. Place half of dough in skillet. Gently push up side of skillet, creating an even crust on bottom and side. Spread tomato mixture over bottom of crust. Top with mushroom mixture and mozzarella cheese. Freeze other half of dough to use some other time.
- Bake 15 to 20 minutes or until crust is golden brown and cheese is melted and lightly browned.
Nutrition Facts : Calories 950, Carbohydrate 74 g, Cholesterol 120 mg, Fat 7, Fiber 4 g, Protein 33 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 1910 mg, Sugar 7 g, TransFat 1 g
WILD MUSHROOM PIZZA
Looking for a party starter? Onion, garlic, Parmesan and parsley top this tempting mushroom munchie.
Provided by Betty Crocker Kitchens
Categories Dinner
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 450°F. Heat oil in 12-inch nonstick skillet over high heat. Cook mushrooms, onion and garlic in oil about 5 minutes, stirring frequently, until onion is crisp-tender. Stir in parsley.
- Spoon mushroom mixture over pizza crust. Sprinkle with cheese.
- Bake 8 to 10 minutes or until cheese is melted.
Nutrition Facts : Calories 210, Carbohydrate 28 g, Cholesterol 5 mg, Fat 1 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 380 mg
WILD MUSHROOM PIZZA
What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 slices.
Number Of Ingredients 18
Steps:
- In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.
Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 357mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
WILD MUSHROOM PIZZA WITH GARLIC CONFIT AND BACON
Categories Cheese Garlic Mushroom Pork Appetizer Bake Spring Poker/Game Night Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Cook bacon in large skillet over medium heat until golden, about 10 minutes. Using slotted spoon, transfer bacon to paper towels. Pour off drippings from skillet. Add oil and garlic to skillet. Cover and cook over low heat until garlic is golden, stirring occasionally, about 15 minutes. Add mushrooms and bell pepper; cover and cook over high heat until vegetables are tender, stirring often, about 5 minutes. Season with salt and pepper. (Can be made 8 hours ahead; chill bacon and vegetables.)
- Preheat oven to 450°F. Place pizza crust on baking sheet. Sprinkle cheeses, then vegetable mixture and bacon over crust. Bake until cheeses melt, about 15 minutes. Remove from oven. Let stand 2 minutes. Cut into wedges and serve.
WILD MUSHROOM PIZZA
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Preheat oven to 400 degrees F. Prepare pizza dough and roll it out to fit a 14inch pan. Spread My Marinara over the dough. In a skillet, saute the mushrooms in the olive oil. Spread the mushrooms on top of the sauce and cover them with dollops of the roasted garlic. Sprinkle all over with the cheeses and bake until all of the cheese melts, about 15 minutes.
- Mix the yeast, sugar and water in a small bowl. Proof the yeast by letting it stand 5 to 10 minutes until bubbles form. Sift the flour and salt into a large mixing bowl. Add the oil and yeast mixture to the dry ingredients. With a wooden spoon, mix thoroughly until the dough is smooth. After the dough forms, continue kneading and working until all of the flour is incorporated and the texture is smooth. Let the dough rest in an oiled mixing bowl for 20 to 30 minutes. Punch down before rolling.
- Saute the onion, garlic and the red bell pepper in the oil in a large pot for 5 to 7 minutes. Add the mushrooms, canned tomatoes with the juice, and the fresh tomatoes, stirring well to combine all ingredients. Add the olives, the stir in the tomato paste. Sprinkle the sugar, salt, pepper, oregano and basil over the mixture, and place the bay leaves in the pot. Mix well. Bring the mixture to a boil, lower to simmer, cover and cook about 2 hours. Remove the bay leaves before serving.
WILD-MUSHROOM PIZZA
Can't find fresh tarragon in the middle of winter? Try substituting thyme, instead.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 50m
Yield Makes two 6-by-16-inch pizzas
Number Of Ingredients 9
Steps:
- Preheat oven to 500 degrees with rack in lowest position and a pizza stone on rack. Melt butter in a large saute pan over medium-high heat. Add shallots; cook until softened, about 2 minutes. Add mushrooms, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; cook until mushrooms are softened and golden brown, 5 to 7 minutes. Add wine, bring to a boil, and cook until absorbed, about 1 minute. Add cream; cook, stirring, until mostly absorbed, about 4 minutes. Transfer to a plate, and let cool.
- Gently stretch each piece of dough into a 6-by-16-inch rectangle, and place on parchment. Brush dough with oil, and spread with mushrooms, leaving a 1/2-inch border. Transfer pizzas on parchment onto pizza stone, and bake until crust is golden and crisp, 10 to 12 minutes. Drizzle with oil, sprinkle with tarragon, and cut into wedges.
THIN-CRUST PIZZA WITH ROASTED MUSHROOMS AND SMOKED BACON
A mouthwatering, savory pizza loaded with roasted mushrooms and vegetables, melty Fontina cheese, Gorgonzola, and bacon crumbles.
Provided by innermuse
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a nonstick baking sheet with foil.
- Place tomatoes and mushrooms on the prepared baking sheet; drizzle with 1 tablespoon balsamic vinegar and sprinkle with salt and pepper.
- Roast in the preheated oven for 20 to 25 minutes, turning halfway through. Remove from the oven and allow to cool to room temperature, about 25 minutes. Leave oven on.
- Meanwhile, heat 1 1/2 tablespoons olive oil in a large, nonstick skillet over medium-high heat. Add onions, reduce heat to medium, and caramelize until golden brown and soft, turning occasionally, 15 to 20 minutes. Season with salt and pepper and a light drizzle of balsamic vinegar; set aside to cool.
- Cook bacon on a paper towel-lined, microwave-safe plate on high heat at 1 to 2 minutes intervals until almost crisp. Coarsely chop.
- Brush sides of the pizza crust with a thin layer of olive oil and place on a pizza pan. Spread Alfredo sauce evenly in a thin layer around the crust, leaving about 1/2 inch crust showing around the edge. Sprinkle with Fontina cheese. Spoon tomato-mushroom mixture over top, then caramelized onions. Sprinkle bacon and Gorgonzola crumbles over the vegetables.
- Return to the oven and bake until the top is bubbly and starting to turn golden and the edges are golden brown, 15 to 18 minutes.
Nutrition Facts : Calories 635.7 calories, Carbohydrate 64.3 g, Cholesterol 67 mg, Fat 30 g, Fiber 5.3 g, Protein 30.4 g, SaturatedFat 12.9 g, Sodium 1115.8 mg, Sugar 8.9 g
ROASTED GARLIC AND MUSHROOM PIZZA
Created for the 15th Ready, Set Cook! contest. For something different, saute some sausage and/or baby spinach along with the mushrooms.
Provided by FLKeysJen
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- It is easiest to roast the garlic immediately before making this recipe. If you preroasted it, turn on your oven and preheat to 400°F.
- Heat the oil or butter in a large skillet. Add the mushrooms, sherry and thyme. Cook, stirring frequently, until mushrooms change color and are softer, but not significantly shrunken. Remove from heat.
- In a bowl, combine the roasted garlic, cream cheese and goat cheese together (preferably when the garlic is still warm to melt everything together). Resist the temptation to use a food processor; mix by hand to maintain the chunks of roasted garlic. Spread mixture on top of the pizza crust.
- Evenly distribute the mushrooms on top of the garlic-cheese spread.
- Bake 15 minutes. Enjoy!
Nutrition Facts : Calories 367.2, Fat 25.1, SaturatedFat 14.6, Cholesterol 61, Sodium 291.3, Carbohydrate 16.4, Fiber 1.8, Sugar 3.5, Protein 15.7
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