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Recipe Detail Page
White Pizzas With Brie, Wild Mushrooms and Herbs
Holiday 2008
Using prepared pizza dough makes these hand-thrown pizzas simple and quick to prepare. The mushroom mixture can be made up to 2 days in advance for casual entertaining. Use smaller pieces of dough for parties, have all ingredients prepped and let guests assemble and bake their own.
Makes 4 servings
1 tbsp (15 mL) olive oil
1 lb (500 g) shiitake mushrooms, stems removed and sliced
½ lb (250 g) sliced cremini mushrooms
½ lb (250 g) sliced oyster mushrooms
4 large cloves garlic, minced
¼ cup (50 mL) dry sherry
1 tbsp (15 mL) lemon juice
½ tsp (2 mL) each coarse salt and fresh cracked pepper
1 lb (500 g) fresh pizza dough
1 tbsp (15 mL) coarse cornmeal
½ cup (125 mL) fresh chopped herbs (mixture of flat leaf parsley, thyme, and rosemary)
4 oz (125 g) brie, sliced
1. Preheat oven to 450ºF (230ºC).
2. In a large skillet, heat oil over medium-high heat. Add mushrooms and cook, stirring often, until golden, about 5 minutes. Add garlic, sherry, lemon juice, salt and pepper; cook until all the liquid is absorbed, about 7 minutes. Cool slightly.
3. Divide dough into 4 pieces. Sprinkle cornmeal over 2 rimmed baking sheets. Stretch with hands to form large ovals (about 12 x 6 inches/30 x 15 cm) and arrange 2 on each prepared baking sheet. Sprinkle each crust with mushrooms, herbs and brie.
4. Bake in the bottom and upper third of the oven, rotating halfway through, for about 15 minutes or until crusts are golden and cheese is bubbling.
Makes 4 servings
