Cook the Issue 2010 - Pickled Mushroom and Gruyere Pizza 250th Contribution or not - FineCooking.com

My Recipe Box
Cook the Issue 2010
COOK THE ISSUE 2010

Cook the Issue 2010 - Pickled Mushroom and Gruyere Pizza 250th Contribution or not

  • My blackened perfectly seasoned pizza tiles after hundreds of pizzas...it smells like a pizzeria when I turn the oven on,.

By ICDOCEAN1, member

January 11th, 2011

Maybe not my 250th post, but I feel like I'm close...Amazing, pizza for lunch!  I keep a few balls of FC easy pizza dough in the freezer and one fell out of the freezer today, what an omen.  Takes about two hours to thaw and rise, just like me today with the seldom seen snow for us in coastal Carolina.

I am amazed and I have a new favorite, the pickled mushrooms and Gruyere pizza...I love it and I had to top it with a little arugula and served myself a side of balsamic dressed arugula to boot.  I love a piece of green with each bite on my pizza. 

Perfect for mushroom lovers out there and will go on my top your own pizza condiments list from now on.  I loved this pizza!  Did I already say that? 

Edited to say:  I did a basic count from my Word list and I am at 246-47 and I have several more recipes to contribute in the next week or so.


posted in: Gallery
Comments (3)

Pielove writes: I agree with liamsaunt-- I had written this recipe off, but now I might just give it a go! Posted: 11:14 am on January 12th

ICDOCEAN1 writes: Just be sure to drain them, if they are the homemade ones from FC, they are not too strong at all and they go well with the gruyere cheese. Just me and my weird likes and the arugula was a whole lot better than the parsley. Posted: 9:49 am on January 12th

liamsaunt writes: I love mushrooms and I love pizza, but I thought pickled mushrooms on pizza sounded weird. You have convinced me to try it! Posted: 9:40 am on January 12th

You must be logged in to post comments. Log in.

Cookbooks, DVDs & More

cook the issue