| Level: | Intermediate |
| Total: | 1 hr |
| Prep: | 45 min |
| Cook: | 15 min |
| Yield: | 2 to 4 servings |
Ingredients
- 3 portobello mushroom caps
- 2 tablespoons butter
- 1 pound pizza dough, preferably whole wheat
- 1/2 cup crème fraiche, plus more for garnish
- 1/2 recipe Mushroom Saute, recipe follows
- 10 ounces grated whole milk mozzarella
- 4 ounces grated provolone
- 4 ounces grated aged provolone
- Wine Sauces, recipe follows
- 4 ounces (1 stick) butter
- 1/4 cup chopped garlic
- 2 pounds white mushrooms, thickly sliced
- 1 1/2 teaspoons freshly ground black pepper
- 1/3 cup fresh flat-leaf parsley leaves, chopped
- 3/4 cup heavy cream
- 2 (750-ml) bottles red wine (2 different varietals)
- 1 cup crème fraiche
Instructions
- Preheat oven to 450 degrees F.
- Slice portobellos crosswise to make 6 rounds. In a large skillet over medium heat, melt butter. Cook portobello rounds, in batches, until cooked through, about 5 minutes. Drain and cut out heart shapes with a cookie cutter. Set aside.
- Shape dough out onto a round 14-inch pizza screen or pan. Spoon a thin layer of creme fraiche onto the dough. Spread Mushroom Saute over the pizza. Sprinkle pizza evenly with the three cheeses and top with Portobello hearts.
- Bake the pizza for about 15 minutes, or until the cheeses are melted and lightly browned. Remove pizza from the oven, drizzle zig zag lines of both red wine sauces, dot with creme fraiche and serve.
- In a large skillet, melt butter over medium-high heat. Add garlic and saute about 1 to 2 minutes without browning the garlic. Add mushrooms and cook until all the liquid is reduced. Add the black pepper, parsley, and heavy cream, cook for 2 minutes, or until slightly thickened. Cool until needed.
- In 2 separate saucepans, bring each wine to a boil. Boil to reduce each to about 2 ounces.
- Combine 1/2 cup crème fraiche with 1 ounce of first red wine reduction. Add small amounts of the remaining 1 ounce of the reduction to taste. Do the same with the second red wine reduction.
Reviews
This is quite decadent. Five yums out of five.
OMGosh! This is utterly delicious. So mushroomy; so rich and creamy; so yum!
I know this is random, but I just had to mention this:
I’ve noticed a trend lately that whenever I see negative reviews, 98% of the time the person who’s leaving the review is named “anonymous”. Now, there can only be 2 reasons for this: a)the person is afraid to have their name & location visible for leaving a bad rating for a recipe that may be legit review- why, I don’t know. It’s not like someone’s going to hunt them down because they didn’t like the food or b) they’re just some sorry a** who spends alot of their time on this site just leaving bad reviews for the fun of it.
I’ve noticed a trend lately that whenever I see negative reviews, 98% of the time the person who’s leaving the review is named “anonymous”. Now, there can only be 2 reasons for this: a)the person is afraid to have their name & location visible for leaving a bad rating for a recipe that may be legit review- why, I don’t know. It’s not like someone’s going to hunt them down because they didn’t like the food or b) they’re just some sorry a** who spends alot of their time on this site just leaving bad reviews for the fun of it.
At first, I thought the anonymous bad reviews were legit, but I’ve gone through ALOT of recipes on this site & I’ve seen the “Anonymous” name next to 1 & 2-star ratings SEVERAL times now. Just like this pizza recipe: you’ll see 1 or 2 positive reviews & then all of a sudden an extremely negative comment from the infamous “Anonymous” person.
So if you’re the one doing this, please stop! There’s no reason to be keeping other people from wanting to enjoy a recipe just because you want to have “fun” leaving negative comments for no reason!!
This is pretty bad pizza. Save your wine and mushrooms for something else.