Monday, March 3, 2014

Mushroom Marsala Pizza

Every time I get crimini mushrooms in my Boston Organics delivery now I've been making this pizza.  I've made several variations--with fresh mozzarella, with shredded mozzarella, with rosemary, with thyme instead--and this is my favorite iteration so far.

http://www.flickr.com/photos/joyosity/12860223445/

Mushroom Marsala Pizza
makes two 10" pizzas

2 8 oz. balls of pizza dough
Olive oil
1 onion, sliced thinly
1 lb. crimini mushrooms, washed and sliced
2 small or 1 large garlic clove, minced
1/2 cup Marsala wine
1 teaspoon fresh thyme, chopped
Kosher salt and freshly ground black pepper
6 oz. fresh mozzarella cheese, sliced

Preheat the oven to 550°F or as hot as it will go.

Heat a non-stick pan on medium-high and add the sliced onions.  Cook until browned, but not burnt.  Add a glug of olive oil and continue to stir while cooking.  Add another glug of olive oil when the onions become dry and start sticking to the pan, about another 5 minutes.

http://www.flickr.com/photos/joyosity/12860282923/

Once the onions are evenly caramelized, add the mushrooms and garlic.  Sauté for 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently. Add the thyme and season with salt and pepper.  Set aside while you prepare the pizza dough.

http://www.flickr.com/photos/joyosity/12549817445/

Stretch the dough onto a parchment paper-lined flexible cutting board.  Lightly brush with olive oil.  Top each pizza with half the mushroom and onion mixture.  Top each with half the cheese.

http://www.flickr.com/photos/joyosity/12860629684/

Slide one of the pizzas and parchment paper onto the pizza stone and bake for 5 minutes. After 5 minutes, turn the oven to broil and broil for 1-2 minutes.

Use tongs to slide the pizza with the parchment paper from the pizza stone onto a cutting board.  Slice and serve.

http://www.flickr.com/photos/joyosity/12860219925/

Next:  Miso-Glazed Eggplant
Previously:  Hotter Crash Potatoes
Last Year:  Peking Duck Pizza
Four Years Ago:  Bacon Fat Caramels
Five Years Ago:  Potato Leek Soup with Bacon

1 comment:

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