Wild-mushroom pizza - country living
2 pizzas
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Basic Pizza Dough | ||
| 1 | ounce | Dried porcini or other dried wild mushrooms, chopped |
| 1¼ | cup | Boiling water |
| 2 | teaspoons | Olive oil |
| 2 | ounces | Oyster mushrooms, hard stem ends removed |
| ¼ | pounds | Pancetta or bacon, chopped |
| 1 | medium | Onion, chopped |
| 1 | Clove garlic, finely chopped | |
| 2 | tablespoons | Marsala |
| 3 | ounces | Cremini or shiitaki mushrooms, stems discarded and caps thinly sliced |
| ⅓ | cup | Heavy cream |
| 1 | Large tomato, seeded and chopped | |
| ½ | cup | Thawed frozen green peas |
| ⅛ | teaspoon | Salt |
| ⅛ | teaspoon | Ground black pepper |
Directions
1. Prepare Basic Pizza Dough. Set aside to rise.
2. Meanwhile, soak dried mushrooms in boiling water. In large skillet, heat oil. saute oyster mushrooms 1 minute or until lightly browned. Remove to small bowl and set aside. In same skillet, add pancetta; cook over medium heat 4 minutes. Add onion and garlic; cook until onion is lightly browned. Add Marsala, the dried mushrooms along with 1 C soaking water, the cremini mushroom, and cream. Cook until mixture thickens to a sauce. Remove from heat and stir in tomato, peas, salt, and pepper. 3. Heat oven to 475'F. Divide pizza dough in half. Lightly grease two 9- inch-round pizza pans or large baking sheet. Shape dough halves into 9-inch rounds and place in pizza pans or baking sheet. Roll edges of pizza-dough rounds to make borders.
4. Fill pizza rounds with mushroom mixture. Bake pizzas on lower oven rack 8 minutes. Top pizzas with reserved sauteed oyster mushrooms and continue baking 2 to 4 minutes longer or until crust is golden brown.
Serve hot.
Country Living/October/90 Scanned & fixed by DP & GG