Sunday, June 19, 2011
Morel Mushroom Parmesan Pizza
So that's exactly what we did that night for dinner. And spent the entire dinner oohing and ahhing over this darn good pizza. My husband (who does not abstain from gluten completely) said it was the absolute best pizza he's ever eaten, gluten free or otherwise. And I agreed. In fact, it was so good that we made the same pizza a few nights later, trying it with portabellas instead (since we were out of those $11 morels the same day we bought them). The result of the second time around? Almost as good, the morel version was just slightly better in our opinion, but both versions delish.
So my recommendation is that if morels are in season in your area, and you can afford it, go for the gusto. If not, try some portabellas. Either way, you'll be floating up to heaven on a dreamy pizza cloud for the few minutes it will take you to scarf down this delectable pizza.
And please, let me know your thoughts if you try this recipe. (And you should try this recipe!)
Morel Mushroom Parmesan Pizza (AKA the best pizza known to man)
1 Udi's gluten free pizza crust
2-3 tablespoons extra virgin olive oil
2 cloves garlic, crushed or grated
3/4 cup shaved parmesan cheese
2 tablespoons extra virgin olive oil
4 ounces (approx. 1 1/2 cups whole) morel mushrooms or 2 portabella mushrooms
Salt and pepper
Preheat oven to 375 degrees.
Place pizza crust on a baking sheet and drizzle olive oil over the top and add garlic. Spread both evenly over crust with the back of a spoon. Spread parmesan in a even layer over oil and garlic. Bake for 7-10 minutes until cheese is bubbly.
Meanwhile, heat remaining olive oil in a medium saucepan. Slice mushrooms and add to pan. Season with salt and pepper. Saute for 5-7 minutes, until mushrooms are soft.
When crust is done, pull out of oven and spread sauteed mushrooms over crust in an even layer. Slice and enjoy.