Post by bee on Aug 4, 2007 6:40:29 GMT -5
All I can say is AWSOME ~ this reminded me of the gourmet pizzas we used to get at a local brewery that closed up. I was shocked DH loved this as much as me.......that's always a good thing 
Wild Mushroom, Havarti & Spinach Pizza
Pizza Dough (I used 1/2 of Jay's Signature)
1 TBS olive oil
2 cloves garlic, finely chopped
About 3 cups mixed wild mushrooms (I used tiny button white, crimini, oyster & shiitake)
2-3/4 cups fresh baby spinach, trimmed and washed
1/4 tsp sea salt
1/8 tsp fresh ground black pepper
2 TBS basil pesto (RECIPE FOLLOWS)
4-5 sage leaves, finely chopped (optional)
9 ounces creamy havarti cheese, cut into 1/2 cubes
Preheat oven to 450*. Prepare your pan with pizza dough.
Heat the olive oil in a frying pan and add garlic and mushrooms. Saute for 2-3 minutes, stirring regularly, and until the garlic is fragrant and mushrooms are coated. Add spinach and stir, occasionally, until wilted. Sprinkle with salt and pepper and remove from heat.
Spread pesto evenly over the pizza base, leaving a 1/2 inch border around the edge. Top with the mushroom and spinach mixture, sages leaves and the cubed cheese.
Bake for 12-15 minutes or until the cheese is melted and crust is golden. Serve immediately.
BASIL PESTO
1 large bunch basil leaves
2 cloves garlic, peeled and chopped
1/2 cup finely grated Parmesan cheese
3/4 cup or so of pine nuts
About a cup of olive oil
Place basil, garlic, Parmesan cheese and pine nuts in a food processor with a good splash of olive oil. Whiz until blended. With the motor still running, slowly add the remaining olive oil through the feed tube until desired consistency is reached.
Store in an airtight container and cover with a tiny drizzle of oil. Store up to 2 weeks in refrigerator.
Wild Mushroom, Havarti & Spinach Pizza
Pizza Dough (I used 1/2 of Jay's Signature)
1 TBS olive oil
2 cloves garlic, finely chopped
About 3 cups mixed wild mushrooms (I used tiny button white, crimini, oyster & shiitake)
2-3/4 cups fresh baby spinach, trimmed and washed
1/4 tsp sea salt
1/8 tsp fresh ground black pepper
2 TBS basil pesto (RECIPE FOLLOWS)
4-5 sage leaves, finely chopped (optional)
9 ounces creamy havarti cheese, cut into 1/2 cubes
Preheat oven to 450*. Prepare your pan with pizza dough.
Heat the olive oil in a frying pan and add garlic and mushrooms. Saute for 2-3 minutes, stirring regularly, and until the garlic is fragrant and mushrooms are coated. Add spinach and stir, occasionally, until wilted. Sprinkle with salt and pepper and remove from heat.
Spread pesto evenly over the pizza base, leaving a 1/2 inch border around the edge. Top with the mushroom and spinach mixture, sages leaves and the cubed cheese.
Bake for 12-15 minutes or until the cheese is melted and crust is golden. Serve immediately.
BASIL PESTO
1 large bunch basil leaves
2 cloves garlic, peeled and chopped
1/2 cup finely grated Parmesan cheese
3/4 cup or so of pine nuts
About a cup of olive oil
Place basil, garlic, Parmesan cheese and pine nuts in a food processor with a good splash of olive oil. Whiz until blended. With the motor still running, slowly add the remaining olive oil through the feed tube until desired consistency is reached.
Store in an airtight container and cover with a tiny drizzle of oil. Store up to 2 weeks in refrigerator.
