MUSHROOM PIZZA
A divine homemade mushroom pizza topped off with arugula
Provided by mariannaf
Time 30m
Yield Serves 4
Number Of Ingredients 11
Steps:
- For the pizza dough:
- Mix the dried yeast & warm water in a cup, leave for 15 minutes until frothy.
- Prepare a bowl with the flour. Form a well in the center and add the yeast mixture. Mix, then add the 200ml water with the salt. Knead dough for 10 minutes. Form two balls, leave dough to rise in a container that has been brushed with olive oil. Leave dough to rise for at least 4 hours or leave overnight.
- Preheat oven to 220C. Knead the dough again for 5 mins, roll out thinly on a baking tray. Rub over lightly the garlic, then add the mozzarella, mushrooms, salt and pepper. Be generous with the mushrooms as they tend to shrink in the oven.
- Bake for 8-10 minutes until golden and crisp. During baking time, mix arugula and basil with olive oil in a bowl.
- Once pizza is ready and out of the oven, top on some of the arugula mix.
MUSHROOM AND GARLIC PIZZA
From the April/May 2006 issue of Everyday with Rachael Ray magazine. This is such a simple pizza. I do think that the buttery flavor of the Pillsbury crust really compliments the combo of swiss, mushrooms, and garlic. I don't think that a standard pizza crust would blend as well with these topping, but that is just my opinion. LOL
Provided by Ms B.
Categories Cheese
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F Spread the pizza dough out to cover a large baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with the garlic. Bake for 8 minutes.
- Meanwhile, thinly slice the shitake and white mushrooms. In a large skillet, heat the remaining tablespoon of olive oil over high heat and sauté the mushrooms until golden, 8 to 10 minutes. Season to taste with salt.
- Sprinkle the baked dough with the Swiss cheese, then the mushrooms and the mozzarella. Sprinkle a little more salt over the topping and return the pizza to the oven. Bake until the cheese is golden and bubbly, about 15 minutes.
- Cut into squares and serve.
Nutrition Facts : Calories 490.6, Fat 38, SaturatedFat 18.4, Cholesterol 93.9, Sodium 461.4, Carbohydrate 9.1, Fiber 1.5, Sugar 3.3, Protein 29.6
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
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.
ALLIE'S MUSHROOM PIZZA
A simple mushroom spinach pizza, much better then takeout pizza!
Provided by ALLIEB
Categories World Cuisine Recipes European Italian
Time 25m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet.
- In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms.
- Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.
Nutrition Facts : Calories 274.9 calories, Carbohydrate 26.2 g, Cholesterol 23.1 mg, Fat 13.2 g, Fiber 1.2 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 469 mg, Sugar 1.5 g
BARBECUE MUSHROOM PIZZA
The key to this meatless version of BBQ chicken pizza is to get the mushrooms nicely browned and crisp before adding the BBQ sauce. Be sure to cook them undisturbed for the first 5 minutes to initiate the browning. This will keep the mushrooms from being soggy and will create a meaty, crispy topping for the pizza.
Provided by Food Network Kitchen
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Place a pizza stone or inverted baking sheet on the middle oven rack and preheat to 450˚ F. Whisk the vinegar, sugar and a pinch of salt in a small bowl, then add the sliced red onion and submerge in the vinegar; set aside to pickle.
- Heat 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the mushrooms, season with salt and pepper and cook, undisturbed, until golden brown on the bottom, 5 minutes. Stir and continue to cook, stirring occasionally, until crisp in spots and golden brown, 5 more minutes. Add the garlic and cook, stirring, 1 minute. Add 1/3 cup barbecue sauce and 2 tablespoons water and cook, stirring, until most of the liquid is absorbed and the mushrooms are glazed, 2 to 3 minutes. Remove from the heat.
- Coat a baking sheet with the remaining 3 tablespoons olive oil. Add the pizza dough and stretch into an 11-by-13-inch oval. Top with the remaining 1/4 cup barbecue sauce and spread using the back of a spoon, leaving a 1/2-inch border. Sprinkle with the gouda, then top with the mushrooms, then the Monterey Jack. Put the baking sheet directly on the hot pizza stone or inverted baking sheet. Bake until the crust is golden brown on the bottom and around the edges, 15 to 20 minutes.
- Slide the pizza onto a large cutting board. Drain the red onion and scatter over the pizza, along with the scallion and cilantro. Cut into pieces.
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.
More about "mushroom and garlic pizza recipes"
MUSHROOM AND GARLIC PIZZA | RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 40 minsPublished 2011-12-29
- Preheat the oven to 400 degrees. Spread the pizza dough out to cover a large, parchment-lined baking sheet, then brush with 2 tablespoons of the olive oil and sprinkle with the garlic.
- In a large nonstick skillet, heat the remaining tablespoon of olive oil over high heat and saute the mushrooms until golden, 8 to 10 minutes.
MUSHROOM-GARLIC PIZZA - BETTER HOMES & GARDENS
From bhg.com
3.9/5 (19)Published 2013-04-25Servings 4Calories 494 per serving
- Remove dough from refrigerator 2 hours before assembling pizzas. About 45 minutes before baking, place an oven rack one-third the distance from bottom of oven. Place a pizza stone or invert a heavy baking sheet on the rack. Preheat oven to 500°F.
- In a 12-inch skillet over medium-high heat, warm 2 Tbsp. oil from Caramelized Garlic recipe. Cook and stir mushrooms in hot oil for 4 to 5 minutes, just until they begin to glisten. Remove from heat. Season to taste with salt and pepper. Set aside to cool.
- For pizzas, stretch each dough portion in a circle. One at a time, transfer to a pizza peel (pizza-size spatula) or rimless cookie sheet dusted with flour. Top each pizza with 1/2 cup of the grated cheese, one-fourth o the sauteed mushrooms (about 1/2 cup), and 6 to 8 cloves of garlic (from Caramelized Garlic).
HOW TO MAKE MUSHROOM & ARTICHOKE PIZZA - HEALTH.COM
From health.com
- Preheat oven to 400°F. Line a baking sheet with parchment paper. Place shredded potatoes in cheesecloth or a clean kitchen towel, and squeeze to remove excess liquid. Transfer potatoes to a large bowl, and add egg and salt. Stir until completely combined.
- Preheat oven to 400°F. Cut stem end from garlic head, exposing garlic cloves. Wrap garlic head in aluminum foil, and bake directly on oven rack until caramelized and softened, about 40 minutes. Remove from oven; discard foil, and cool about 30 minutes. Squeeze cloves from garlic head.
- Prepare Shredded-Potato Crust as directed below. Top with 1/3 cup Cashew Cream Sauce, ¼ cup each sautéed mushrooms and scallions, petals from 2 oil-packed artichoke hearts, and ½ cup shredded Gruyère cheese.
THE ULTIMATE MUSHROOM LOVER'S PIZZA RECIPE - THURSDAY ...
From thursdaynightpizza.com
- Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
- Melt the butter in a large skillet over medium-high heat. Add the mushrooms, a few pinches of salt, and a grind or two of black pepper. Cook until the mushrooms are just tender, 3 to 5 minutes. Remove the skillet from the heat and transfer the mushrooms to a paper towel–lined plate to drain off extra moisture.
- Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to a baking sheet / pizza pan or a lightly floured pizza peel (if using a baking stone/steel).
MUSHROOM, GARLIC, & SPINACH PIZZA - LIFE IS BUT A DISH
From lifeisbutadish.com
- 2) Brush oil onto pizza dough. Sprinkle on evenly the garlic, cheese, mushrooms, and spinach. Bake for 10-12 minutes until cheese is bubbly and crust is golden.
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- Preheat the oven to 450ºF (232°C). Place your pizza stone in the oven to preheat for 30 minutes before cooking the pizza. (If you don’t have a stone, you can use a baking sheet.)
- In a large skillet over medium-high heat, warm 2 tablespoons of the oil. Add the mushrooms and shallot and cook, stirring occasionally, until the mushrooms are golden and the liquid has evaporated, about 10 minutes.
- Add the garlic, oregano, thyme, and salt. Continue cooking for 1 minute more. Remove from the heat and cool completely.
CARAMELIZED ONION AND MUSHROOM PIZZA RECIPE - PILLSBURY.COM
From pillsbury.com
- Spray 15x10-inch or larger dark or nonstick cookie sheet with cooking spray. Heat oven to 400°F (425°F for all other pan types). In 10-inch nonstick skillet, melt butter over medium heat. Add onion and 1/4 teaspoon salt; cook 3 to 5 minutes, stirring occasionally, until onion softens. Add mushrooms; cook 5 to 7 minutes or until softened and browned. Stir in garlic; remove from heat.
- Unroll dough on pan; starting at center, press dough into 15x10-inch rectangle. Brush with olive oil. Bake 8 minutes.
- Spread mushroom mixture evenly over dough. Top with spinach, mozzarella cheese and Parmesan cheese. Bake 5 to 9 minutes or until crust is golden brown and cheese is melted.
GARLIC MUSHROOM & SPINACH PIZZA - WHAT'S GABY COOKING
From whatsgabycooking.com
- In a large skillet over medium high heat, heat the olive oil. Add the shallots and sliced mushrooms and sauté for 8-10 minutes until they are soft and starting to caramelize. Season with salt and continue to cook until golden brown, adding the garlic the last minute of cooking. Remove and drain any excess liquid as needed.
- Preheat your oven to 500 degrees. Thirty minutes before cooking the pizza, put your pizza stone in the oven.
GARLIC MUSHROOM PIZZA - HUNGRY HEALTHY HAPPY
From hungryhealthyhappy.com
- Roll out 1 portion of homemade pizza dough. In a bowl, mix together the olive oil and half the garlic and spread over the pizza dough.
- Add some spray oil to a frying pan and add the mushrooms and rest of the garlic. Gently heat for 3-4 minutes until softened.
- Put the garlic mushrooms on top of the pizza and add the torn basil and parmesan. Add some cracked black pepper and a pinch of sea salt and put in a preheated oven at 200C for 15-20 minutes until the dough has risen and is cooked through.
MUSHROOM WHITE PIZZA (AND EASY PIZZA ... - THE WOKS OF LIFE
From thewoksoflife.com
- In a large bowl, stir together the flour and salt. In a separate medium bowl, dissolve the sugar or honey in the warm water. Mix in the yeast, followed by the olive oil. Allow to sit for 20 minutes, until it gets really foamy.
- Pour the yeast mixture into the flour, and stir it in to make a dough. It will be sticky, so with floured hands, knead for 7-10 minutes, adding flour as necessary. Once you have a smooth dough, place it into a large floured bowl, cover with a damp cloth, and let rise in a warm room for 1-2 hours, or until doubled in size.
- When you’re ready to make the pizza, preheat your oven to 500 degrees. In a bowl, toss together the olive oil, garlic, and mushrooms. Let sit for a few minutes. Roll out or shape your pizza however you like. Spread some of the oil, garlic, and mushrooms across the dough, and dot with slices of mozzarella cheese. Sprinkle with salt and pepper, and bake for 10 minutes. A pizza stone is great, but a baking sheet will do fine as well!
THREE MUSHROOM AND GARLIC GRILLED PIZZA - MUSHROOM COUNCIL
From mushroomcouncil.com
- To make the sauce, melt the butter in a medium skillet over medium-high heat. Whisk in the garlic and basil and cook for one minute. Sprinkle in the flour as you whisk quickly. A paste will form.
- Reduce the heat to medium. Slowly pour in the half and half as you continue to whisk. Continue until there are no longer any clumps. Increase the heat slightly to bring to a simmer. Stir as it thickens into a sauce. This will happen quickly, in about a minute or so. Remove from the heat. Stir in the Parmesan, salt, and pepper, and set aside.
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