Portobello-Mushroom and Red-Pepper Pizza
- SERVINGS: Makes one 14-inch pizza
Depending on the size of the appetites around your house, this substantial pizza with its meaty portobello mushrooms serves two very hungry people or four if it's accompanied by a big salad. If you don't have fresh basil, stir some pesto into the peppers and mushrooms before putting them on the pizza.
- 6 tablespoons olive oil
- 2 red bell peppers, cut into thin slices
- 1 1/2 pounds portobello mushrooms, stems removed, caps cut into 1/4-inch slices
- 1 teaspoon salt
- 1 pound store-bought or homemade pizza dough
- 3 cloves garlic, minced
- 1/4 teaspoon fresh-ground black pepper
- 3/4 cup lightly packed basil leaves, chopped
- 1/2 pound fresh salted mozzarella, cut into 1/4-inch cubes
- 1/2 cup grated Parmesan
- Heat the oven to 450°. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.
- Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.
- Spread the peppers and mushrooms on the pizza crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown, about 10 to 15 minutes longer.
Most Dolcetto comes from two major centers in Piedmont: Asti, which produces lighter and sharper wines, and Alba, whose wines are rounder and fuller. Try the Alba version with this pizza.
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Congratulations to Mei Lin, winner of Top Chef Season 12.