Mushroom and Gorgonzola Cheese Pizza
- Vegetable recipes
- Vegetarian
- Easy recipes
Ingredients
- 1-1/2 lbs (750 g) pizza dough
- 3 tbsp (45 mL) extra-virgin olive oil
- 2 shallots or 1 small onion, finely chopped
- 2 cloves garlic, minced
- 6 cups (1.5 L) sliced mushroom (12 oz/375 g)
- 1 tsp (5 mL) minced fresh rosemary (or 1/2 tsp/2 mL dried)
- 1/3 cup (75 mL) dry white wine or vermouth
- 1/2 tsp (2 mL) salt
- 1 tbsp (15 mL) cornmeal
- 6 oz (175 g) Gorgonzola cheese
- 1/3 cup (75 mL) grated Parmesan cheese
- 1/4 tsp (1 mL) pepper
Preparation
Shape dough into ball by pulling sides downward and folding into bottom centre. Let rest for 20 minutes.
Meanwhile, in skillet, heat oil over medium-high heat; sauté shallots and garlic until light golden, about 1 minute. Add mushrooms and rosemary; sauté until mushrooms are soft, about 1 minute. Add wine and salt; cook until liquid is evaporated, about 4 minutes; set aside.
On lightly floured surface, shape dough into 14-inch/35 cm round or 16- x 12-inch/40 x 30 cm rectangle to fit pizza pan or baking sheet by pressing down with fingertips and stretching dough by pulling at edges, or use a rolling pin. Sprinkle pan with cornmeal; lay dough in pan. Spread mushroom mixture over dough; top with pieces of Gorgonzola and sprinkle with Parmesan and pepper.
Bake on lower rack in 425F/220C oven until bottom of crust is browned, about 17 minutes in convection oven and 20 minutes in conventional oven.
Makes 8 slices.
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