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Mushroom and Gorgonzola Cheese Pizza

By: The Homemakers Test Kitchen

For extra convenience, you can use sliced mushrooms from the grocery store.

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.

Serving(s): 8

Nutritional Information
Per slice: about
Calories	431
Protein	15 g
Fat (total)	19 g
Sat. Fat	8 g
Carbohydrate	52 g
Fibre	3 g
Cholesterol	29 mg
Sodium	1.059 mg
Calcium	21 % RDI
Iron	23 % RDI
Vitamin A	8 % RDI
Vitamin C	3 % RDI
Folate	22 % RDI

Also in this menu:

6 easy pizzas

Source

Homemakers Magazine: April 2006

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