May 9, 2007

Have a Quickie: Pizza with Sauteed Mushrooms & Basil Pesto

Just a quickie today…something for the on-going warm weather we're having.  I'm going to get very comfortable with all the windows open and the balmy breeze wafting through the house all day and then, June Gloom will hit and we'll all be depressed.  Well, those of us in Paradise anyway.  How about the rest of you?

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If you're looking for a quick pizza recipe, then look no farther than your refrigerator for the ingredients, and well, maybe a quick trip to your local Trader Joe's.  Do they have Trader Joe everywhere?  If not, then you don't know what you're missing:  excellent things for tasty meals for very an inexpensive tab.

Quickie Pizza to Stay In For

1 batch of purchased pizza dough (mine came with garlic and herbs mixed in)
Bottled red pepper bruchetta topping
Bottled basil pesto
Fresh Basil chiffonade
Mushrooms
Garlic
Balsamic Vinegar
Olive Oil
Shallots sliced into rings
Goat Cheese (cold cheese breaks up more easily)
Packaged diced prosciutto

  • Follow directions on the dough package with regard to preheating oven and such.  Mine was 400 degrees.I use parchment paper and olive oil spray on my baking sheet before laying out the dough.
  • Blot out or drain (whatever works for you) the excess oil in the pesto and the bruschetta topping. 
  • Slice mushrooms, and saute in garlic with a bit of extra virgin olive oil, and a T. of good balsamic vinegar until all moisture is gone.  Remove from heat.
  • Spread basil pesto mix over dough and spread around to cover. 
  • Do same with the roasted pepper bruschetta topping, but not necessarily to mix the two together.  Just put a dollop here and there to your liking.
  • Sprinkle prepared mushrooms over the two toppings.
  • Sprinkle diced prosciutto over the mushrooms.
  • Place dollops of goat cheese over and around the mushrooms.
  • Place shallot rings over next.
  • Sprinkle basil chiffonade over all.Img_1357

Bake according to the directions on your packaged dough.  Mine cooked about 15 minutes –maybe 20 — until crust is a bit brown on the edges, and the veggies are glistening, a golden brown in some places, and the aroma is permeating your entire house and resident foodies are lined up to snarf down whatever is in the oven.

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How fun and easy is that?  For more fun, divide the dough up into parts, put the toppings in separate bowls, and organize an assembly line.  That way, your finicky discriminating eaters won't lose out on this really awesome meal.  Yah, add a salad if you need to, but with the toppings I've included here, you've got your veggies covered for the day.  Well, sort of.

Is it cheaper than take out or order in?  Who knows.  I know it's not the same, but it sure is tasty.Img_1362