Sunday, June 19, 2011

Morel Mushroom Parmesan Pizza

This recipe I'm sharing with you today is quite possibly the best gluten free recipe on this blog to date. I mean, it's A-M-A-Z-I-N-G!!! My husband and I created this together, based off a suggestion from the morel mushroom guy at our local farmer's market a few weeks back. After talking with the guy, who not surprisingly was doting on the wonderful, one-of-a-kind flavor of the morel mushrooms he was selling, we decided to buy a few (and I mean a few, as in no more than 4 ounces, which still ended up costing us $11!). He promised we would not regret it (and for $11 mushrooms, he'd better not be lying). His serving suggestion was to toast some parmesan topped french bread in the oven for a few minutes and top them with sauteed morel mushrooms. It sounded simply enough, and yes, delicious. The only problem is that we don't eat french bread in our house, or any bread that contains gluten for that matter. So it got me thinking... what about a morel mushroom topped parmesan pizza? I knew I had a few Udi's pizza crusts in my freezer that I could pull out...

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.

Serves 2.

1 comment:

  1. Thanks for another delicious recipe! We've made this three times now (once with mushrooms, once with sausage and once just with mozzarella) and it was AMAZING! The olive oil and garlic really are fantastic - we don't even miss tomato sauce. I can't wait to try it with fresh morels - that sounds truly decadent! Yum!