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Shiitake & Gruyere Pizza

Source of Recipe


Gourmet, February 1996






List of Ingredients



• 1 tsp olive oil
  
• 1 lb. fresh shiitake mushrooms, stems discarded and caps cut into 1/2-inch-thick slices
  
• 1 lb. white mushrooms, cut into 1/4-inch-thick slices
  
• 2 large cloves garlic, minced
  
• 2 Tbsp medium-dry Sherry
  
• 1 Tbsp fresh lemon juice
  
• 4 tsp yellow cornmeal
  
• 1 recipe pizza dough
  
• 1/2 cup fresh parsley leaves, washed well, spun dry and chopped
  
• 3 ounces Gruyere, grated (about 3/4 cup)
  






Instructions



1. Preheat oven to 500 degrees (F).
   
   
2. In a large, heavy non-stick skillet, heat oil over moderately high heat until hot but not smoking. Saute the mushrooms and garlic with Sherry, lemon juice and salt to taste for 10 minutes, or until liquid is evaporated. Cool mixture slightly. (Mushroom mixture may be made 1 day ahead and chilled, covered.)
   
   
3. On a work surface sprinkled with 1 teaspoon cornmeal, roll out a piece of dough into a 12x6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with two ovals on each of two baking sheets.
   
   
4. Stir parsley and Gruyere into the mushroom mixture and spread evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Bake pizzas in lower and middle thirds of oven for 15 minutes, or until crusts are crisp and pale golden.
   
   Serves 4