M a K e S t W o 1 0 – i n c h P i z z a S
1 lb. pizza dough, at room
temperature
unbleached all-purpose flour
for rolling
olive oil, for brushing
1 1/2 cups Pickled Mushrooms
with Garlic and herbs (recipe
below), drained
1 1/2 cups grated Gruyère
2 tbs. chopped fresh flat-leaf
parsley
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. Position a rack in the lowest
part of the oven and heat the
oven to 500°F.
2. 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.
3. 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.
4. Repeat with the other half of the dough and toppings. —Eugenia Bone
PER PIzzA: 1,040 CALORIES | 46G PROTEIN | 115G CARB | 42G TOTAL FAT | 16G SAT FAT |
14G MONO FAT | 2G POLY FAT | 90MG CHOL | 1,850MG SODIUM | 5G FIBER
pickled mushrooms with garlic and herbs
M a K e S a B o u t 1 Q u a r t
6 cups mixed fresh mushrooms
(such as maitake, enoki, oyster, cremini, shiitake, and royal
trumpet), washed, trimmed,
and if large, halved or separated into smaller sections
4 sprigs fresh thyme
1 cup white-wine vinegar
3 tbs. olive oil
1 tbs. sugar
10 whole peppercorns
1 dried bay leaf
1 large clove garlic, slivered
1 small dried hot red chile
(about 2 inches long)
Kosher salt
Use as many varieties of mushrooms as you can find for the best flavor and
texture. In addition to the pizza above, try these with any egg or cheese dish.
1. Bring an 8-quart pot of water to a boil. Immerse a quart-size canning jar, lid,
and band in the water and boil for 10 minutes to sterilize. With tongs, transfer
to a clean dishtowel to drain.
2. Boil the mushrooms in the water until tender, 10 minutes. Drain and pack
them into the jar along with the thyme sprigs.
3. In a small saucepan, bring the vinegar, oil, sugar, peppercorns, bay leaf, garlic, chile, 1 Tbs. salt, and 1/2 cup
water to a boil over medium heat. Pour the mixture
over the mushrooms until it reaches the top of the
jar. Screw on the lid, cool to room temperature, and
refrigerate for 3 days before using. The mushrooms
will keep in the refrigerator for at least 2 weeks.
PER 1/2 CUP: 20 CALORIES | 1G PROTEIN | 3G CARB |
0.5G TOTAL FAT | 0G SAT FAT | 0G MONO FAT |
0G POLY FAT | 0MG CHOL | 45MG SODIUM | 1G FIBER