1 oz.
dried porcini mushrooms
1 jar (8
oz.) marinated artichokes
1 medium
onion, thinly sliced
2 cloves
garlic, thinly sliced
½ tsp.
dried basil
Salt and
pepper to taste
12”
diameter prepared gourmet pizza crust
2 cups
shredded mozzarella cheese
¼ cup
sliced roasted peppers
Reconstitute mushrooms.
This takes about half an hour; plan accordingly. |
Preheat oven to 375F.
Drain artichokes, reserving liquid. In skillet heat liquid
over medium-high heat. Add onion and garlic; saute until onion is tender.
Add mushrooms, basil, salt and pepper. Cook until most of the
liquid has evaporated.
But be careful not to burn them! There's a special sense of loss that goes with encountering a burned mushroom. |
On prepared crust, sprinkle 1 cup of the cheese. Spread
mushroom mixture over cheese. Top with artichokes, roasted peppers and
remaining cheese.
So much beautiful cheese! |
Bake directly on oven rack 20 minutes.
Done! And on a nice crispy crust. |
My Rating: 5/5 "If you're super-into mushrooms like I am, you'll adore this. I also love it for being a sauce-less pizza, which is always one of my favorite things, and because the flavors are all in perfect balance. I'd recommend getting a thin crust for this - I got a thicker one and I think that distracted from the deliciousness of the toppings. But seriously, this is amazing!"
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