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| General Category : Main Course |
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| Food Group : Vegetables, Cheese/Other Dairy |
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| Cuisine Type : Vegetarian |
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| Preparation Method : Bake |
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| For extra convenience, you can use sliced mushrooms from the grocery store. |
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Ingredients
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1-1/2 lb (750 g) pizza dough |
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3 tbsp (45 mL) extra-virgin olive oil |
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2 shallots or 1 small onion, finely chopped |
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2 cloves garlic, minced |
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6 cups (1.5 L) sliced mushrooms (12 oz/375 g) |
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1 tsp (5 mL) minced fresh rosemary (or 1/2 tsp/2 mL dried) |
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1/3 cup (75 mL) dry white wine or vermouth |
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1/2 tsp (2 mL) salt |
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1 tbsp (15 mL) cornmeal |
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6 oz (175 g) Gorgonzola cheese |
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1/3 cup (75 mL) grated Parmesan cheese |
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1/4 tsp (1 mL) pepper |
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Preparation
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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 425°F/220°C 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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Nutritional information
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| Per slice: about 431 cal, 15 g pro, 19 g total fat (8 g sat. fat), 52 g carb, 3 g fibre, 29 mg chol, 1,059 mg sodium. % RDI: 21% calcium, 23% iron, 8% vit A, 3% vit C, 22% folate. |
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Source
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Homemakers Magazine: April 2006
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