from Vegetarian Times
Makes 1 10-inch pizza
- 2 oz. shiitake mushroom caps, sliced 1/4-inch thick (2 cups)
- 1 small shallot, sliced 1/8-inch thick
- 2 Tbs. olive oil, divided
- Maldon or other flaky sea salt, for seasoning mushrooms
- Coarsely ground black pepper, for seasoning mushrooms
- 1 Tbs. balsamic vinegar
- 1 Tbs. fresh lemon juice
- 1/4 tsp. finely chopped fresh rosemary
- 1 oz. sliced canned truffles in oil or 1 1/2 tsp. extra virgin olive oil
- 1 Parbaked Pizza Crust
- 2 oz. cremini mushrooms, thinly sliced (3/4 cup)
- 2 oz. Taleggio cheese, rind removed, cut into 8 slices
- 12 fresh Italian parsley leaves
Directions
1. Preheat broiler. Toss together shiitake mushrooms, shallot, and 1 Tbs. olive oil in small bowl, and season to taste with sea salt and pepper. Spread on baking sheet, and broil 8 to 10 minutes, or until mushrooms are tender and slightly charred, stirring several times. Remove mushrooms from broiler; leave broiler on.2. Meanwhile, whisk together vinegar, lemon juice, and rosemary in separate bowl. Stir in truffles with their oil.
3. Spoon shiitake mushrooms evenly over Parbaked Pizza Crust, leaving 1/2-inch border. Scatter cremini mushrooms over top, and drizzle with truffle vinaigrette. Broil 7 to 8 minutes, then arrange Taleggio slices on pizza, and drizzle with remaining 1 Tbs. olive oil. Broil 1 minute more to melt cheese, if desired. Scatter parsley over top; cut into 6 slices.
Nutritional Information
Per slice: Calories: 146, Protein: 4g, Total fat: 10g, Saturated fat: 3g, Carbs: 12g, Cholesterol: 8mg, Sodium: 404mg, Fiber: <1g, Sugars: 1g
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