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Pickled Mushroom and Gruyère Pizza

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Yields two 10-inch pizzas

  • by from Fine Cooking
    Issue 109

An unexpectedly delicious combination of nutty Gruyère and tangy pickled mushrooms makes this simple pizza a knockout. Served with a green salad, it makes a quick vegetarian dinner for two.

  • 1 lb. pizza dough, at room temperature
  • All-purpose flour for rolling
  • Olive oil for brushing
  • 1-1/2 cups Pickled Mushrooms with Garlic and Herbs, drained
  • 1-1/2 cups grated Gruyère
  • 2 Tbs. chopped fresh flat-leaf parsley

Position a rack in the lowest part of the oven and heat the oven to 500°F.

Divide the pizza dough into two balls. On a lightly floured surface, roll one of the balls out to a 10-inch circle. Put the dough on a pizza pan or baking sheet and brush with olive oil. Bake until the dough is just beginning to color, 8 to 10 minutes.

Meanwhile, chop the mushrooms into bite-size pieces. Remove the pizza from the oven and sprinkle half of the Gruyère, mushrooms, and parsley over the pizza, leaving a 1/2-inch border. Continue to bake until the edges of the pizza are brown and the cheese is thoroughly melted, 5 to 7 minutes.

Repeat with the other half of the dough and toppings.

nutrition information (per serving):
Size : per pizza; Calories (kcal): 1040; Fat (g): fat g 42; Fat Calories (kcal): 370; Saturated Fat (g): sat fat g 16; Protein (g): protein g 46; Monounsaturated Fat (g): 14; Carbohydrates (g): carbs g 115; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 1850; Cholesterol (mg): cholesterol mg 90; Fiber (g): fiber g 5;

Photo: Scott Phillips

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