Kennett’s Exotic Mushroom Medley Pizza
Pizza lovers beware, Kennett’s Exotic Mushroom Medley Pizza is highly healthy and addicting. I know, I know, how can pizza be good for you right? Well if you are familiar with our exotic mushrooms than you know that mushrooms are high in vitamins, minerals, antioxidants and more. By sprinkling your favorite fungi over that deliciously cheesy toasted pie your body will probably thank you. Now just remember to invite us over when you make this because it is definitely one of our favorites. Enjoy!
Serving Size: 3 to 4 People
Preparation Time: Under 25 Minutes
Total Cooking Time: Under 57 Minutes
Put pizza stone in oven and heat to 425 degrees. While stone is heating, brush olive oil evenly over shell and bake 5 to 7 minutes or until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)
While shell bakes begin cooking the mushrooms. Heat sautee or fry pan on high heat, add the oil, garlic and shallots and quickly sautee for approximately 30 seconds. Do not allow the garlic/shallot mixture to burn.
Add mushrooms to hot pan, sautee quickly until most of the mushroom juices have evaporated (3 to 5 minutes), then add wine. Continue to sautee until wine completely evaporates and mushrooms have turned a darker shade or brown, about 2 to 3 minutes. Remove mushroom mixture from heat.
Remove shell from oven (leave stone in oven to keep it hot) and allow to cool slightly. Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust. Add the Fontina cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.
Place on hot stone in oven and bake 12 to 15 minutes or until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d’oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.
This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola. It can be served with champagne as an hors d’oeuvre and with dry red wine as an appetizer or main course with a tossed salad.