Ample Bites loves mushrooms on a pizza but this recipe kicks the idea up to Deluxe! Mushroom and Madeira Pizza brings a mushroom saute that Ample Bites uses with pork chops or sauteed chicken breasts to the world of pizza. With no tomato sauce the mushrooms and the Madeira wine create the flavor.
Mushroom and Madeira Pizza
(Mark Kelly, 2013)
1 pizza dough, divided into equal crusts
Extra-virgin olive oil
2 Tbsp unsalted butter
4 shallots, minced
3 ½ cups shitake and baby bella mushrooms, sliced
¼ cup Madeira wine
¼ tsp sage
¼ tsp black pepper
3 Tbsp chives, minced
6 ounces Fontina cheese
Prepare pasta dough and divide the dough into four equal crusts. Preheat oven to 550F. Preheat pizza stone for about 20 minutes.
Saute shallots in butter until tender. Mix in mushrooms and cook about 1 minute. Stir in Madeira and continue cooking until mushrooms are tender. Season with sage and pepper. Drain and reserve the vegetables.
Cover each crust with the vegetables, chives and cheese leaving a ½” rim. Brush the rim of each pizza with olive oil.
Bake each pizza for about 10 minutes or until the cheese is melted and crust is golden. Before serving, drizzle with oil and cut into wedges.