Sunday, September 30, 2012

Potato and Mushroom Pizza

 
 
Yet another pizza.  I kind of love pizzas because they're so easy and versatile and its like there are endless possibilities.  And the left overs are easily transportable for work lunches and I think taste just as good cold.  This one's different though.  Delicous left over but not cold, needs to be reheated, preferably in the oven. Here you go.

Ingredients

2 - 7 in. pizza crusts
Olive oil cooking spray
2 tsp. olive oil
1/2 cup chopped yellow onion
1 clove garlic
2 small - medium gold potatoes
Salt and pepper, to taste
1 tablespoon butter
1/4 cup + 2 tbsp. white wine
8 oz. mushrooms, trimmed and quartered
1 tablespoon chopped thyme
1/4 cup + 2 tbsp. shredded red. fat mozarella
1/4 cup shredded parmesan

Directions

Preaheat oven to 425.

Spray crusts with olive oil spray and bake in oven 5-10 minutes till lightly browned, then remove from oven.

Add olive oil, onions and garlic to a skillet and cook over low heat. While they are cooking. peel and chop the potatoes.  Add to the skillet. Season generously with salat and pepper.  Cover with a lid if you have it or tin foil if not.  Let cook for about 10 min.

Meanwhile melt butter in a non-stick skillet over medium - medium low heat. Add mushrooms and thyme and cook for 6 minutes or till mushrooms are tender.  Stir in 2 tbsp. white wine and continue cooking till most of the liquid is evaporated. *

When your 10 minutes is up on the potatoes remove the lid/foil and gently stir in 1/4 cup white wine.  Turn heat up to medium low and let pototates continue to cook till tender and most of the liquid is evaparoted (5-10 minutes more).

Top each crust with 2 tsbp each of the mozarella and parmesan.  Divide potatoes and mushrooms evenly between the two.  And then top each with 1 more tbsp. mozarella.

Bake at 425 for 10 mintes and then broil for 3.

Then enjoy.

*Note - The mushroom portion of this recipe is slightly adapted from an Everyday Food recipe you can see here.

Calories per pizza: about 450

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