Caramelized Shallot and Wild Mushroom Pizza

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Caramelized Shallot and  Wild Mushroom Pizza
Caramelized Shallot and Wild Mushroom Pizza
2 tbsp. butter
2 large shallots, thinly sliced
2 cups wild mushrooms (such as shiitake, baby bella and oyster), sliced
1 tbsp. balsamic vinegar
1 tbsp. minced Christopher Ranch Roasted Garlic
Salt and freshly ground pepper to taste
1 (14- oz.) ball Nob Hill Trading Co. Pizza Dough (in our Deli)
1/2 tbsp. extra virgin olive oil
6 oz. fresh mozzarella cheese (in our Deli), torn into pieces
1/4 cup freshly grated Parmigiano-Reggiano cheese (in our Deli)
Freshly snipped fresh rosemary or basil
2 cups baby arugula
1 tsp. extra virgin olive oil
1 tsp. balsamic vinegar
Freshly ground salt and pepper to taste

Prep: 20 minutes  Cook: 40 minutes  Serves: 4

1. Melt butter in a large skillet over medium heat. Add shallots and cook for 20 minutes or until very soft and caramelized, stirring frequently. Add mushrooms and cook for 5 minutes more or until softened. Stir in vinegar and garlic and season with salt and pepper.
2. Preheat oven to 500°F. Roll pizza dough into a 12-inch circle on a lightly floured board and place on a parchment-lined pizza pan or baking sheet; brush with olive oil. Top with mozzarella, shallots and mushrooms, then sprinkle with Parmigiano. Bake for 15 minutes or until crust is golden brown and cheese is melted.
3. Toss arugula with remaining ingredients and sprinkle over pizza. 

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