It’s no secret that I love to cook. I even had a lovely post about my Chinese Dinner that I threw when the Sweater Gang came over. But due to the fact that I gave one of them my URL (via giving him my e-mail address), I took it down. I didn’t want to come across as gushy. I may still post it in increments though, because there were some good recipes on there.
Anyway… that’s beside the point. I found the Smitten Kitchen today… and I’ve been inspired. So I’ve decided to start writing about the stuff I’ve made. I need to take pictures too, but it’s too late for today’s story, since I’ve already eaten two pieces of it.
I made a Mushroom Spinach Pizza.
Pizza Crust :
Your favorite recipe, a Jiffy mix, store bought, whatever. Enough for a 14 inch pizza.
Toppings:
3/4 cup sliced button mushrooms
1 1/2 cups leaf spinach
2 tbs olive oil
2 garlic cloves, minced
1/8 cup red wine vinegar.
1/2-2/3 cup alfredo sauce
1/2 cup fontina cheese, shredded
1/4 cup parmesan, shredded/shaved/whatever
1/3 cup mozzarella cheese, shredded
Salt and pepper, to taste
Preheat oven to 425 F.
In a large skillet, saute mushrooms in olive oil over medium heat. Cook for 6-8 minutes or until the edges are beginning to caramelize. Add garlic, and season with salt and pepper. Cook for another 1 minute, and deglaze with vinegar. When vinegar has almost completely evaporated, add spinach. Season with salt and pepper again. When spinach has complete wilted, and there is no visible liquid in the pan, remove from heat and set aside. Cool completely.
Flatten the pizza dough out, and spread alfredo sauce over it, sprinkle with the cheeses, reserving a little of the fontina.
If liquid has pooled in mushroom spinach mixture, drain completely. Sprinkle mushrooms and spinach over pizza. Sprinkle with remaining fontina. I actually shaved some off of the block of cheese with a peeler… lovely!
Cook on either a sprayed cookie sheet, or a pizza stone (not sprayed!) if you’ve got one. I don’t have one, tragically, but the round cookie sheet works fine for me.
Cook for 14-18 minutes, depending on how crispy you like your edges. Remove to a rack, let cool a tad, and serve hot.