This recipe takes me back!.. a great dish to put in the oven on a cold winter day. It's from the Milwaukee Journal Sentinel in a time when a mushroom flatbread was an exciting restaurant option. The call for exotic mushrooms cracks me up. This was the first time I sautéed them with sweet vermouth, which was amazing! Am I that old that I will call this a classic?!
Wild Mushroom Flatbread Pizza
Milwaukee Journal Sentinel - July 25, 2010
1/4 cup butter
2 shallots, thinly sliced
2 cloves garlic, minced
3 cups exotic mushrooms (oyster, shitake, etc), chopped
pepper, freshly ground
1/4 cup sweet vermouth
4 10" Italian Herb Flatbread (see note)
extra virgin olive oil
8 ounces gouda cheese, coarsely grated
Notes: Marek-Loper uses Tandoori Naan, which is a thicker flatbread than some brands.
1. Preheat oven to 400 degrees.
2. Add butter to saute pan over medium-high heat until mostly melted. Add shallots and garlic and saute until opaque, stirring constantly to prevent burning or browning. Add mushrooms, then salt and pepper to taste. Saute until almost soft. Add sweet vermouth and continue to saute until liquid is absorbed.
3. Remove flatbreads from package, place 2 per cookie sheet and lightly drizzle with olive oil. Generously top with Gouda cheese and layer mushroom mixture on top.
4. Bake pizzas in preheated oven about 10-16 minutes, until cheese is melted and crust is slightly golden brown around the edges. Be careful not to burn. Cut each into 8-10 pieces and serve immediately.
2 tablespoons olive oil
1 package refrigerated pizza dough (about 1 pound)
flour for the work surface
1 16-ounce can refried beans
1-pint container fresh salsa
8-ounce package shredded Cheddar
sour cream (optional)
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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