For the wild mushroom pizza:
1 Foodsaver 24cm Pizza Base
400g Ardo Woodland Mushrooms (available at Foodsaver)
1 & 1/2 sliced brown onions (sliced in long strips)
3 finely chopped garlic cloves
2 tbs Minerva extra virgin olive oil (available at Foodsaver)
2 tbs Valio salted butter (available at Foodsaver)
1 finely chopped shallot
1/2 cup dry white wine
1 tbs finely chopped fresh rosemary
garlic oil (add 4 minced garlic cloves in 2 tbs olive oil)
300g Foodsaver Pizza Top Mozzarella
1/4 cup grated Castelli Parmigiano Reggiano (available at Foodsaver)
For the caramelized pear, gorgonzola and arugula pizza:
1 Foodsaver 24cm Pizza Base
1/2 pack Castello blue cheese (available at Foodsaver)
2 tbs Valio salted butter (available at Foodsaver)
1 thinly sliced firm pear
1 thinly sliced small red onion
1/2 tsp fresh thyme
2 tsp honey
2 tsp Minerva extra virgin olive oil (available at Foodsaver)
1/2 tsp rice vinegar
1/4 cup coarsely chopped walnuts
For the arugula topping:
A handful of fresh arugula leaves
Lemon juice from 1/2 lemon
1 tbs Minerva extra virgin olive oil (available at Foodsaver)
salt & pepper to taste
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Wild Mushroom Pizza Recipe
1. To make the wild mushroom pizza, preheat the oven to 250C, place the pizza base on a baking sheet and pre-bake the pizza crust for about 10 minutes until the outside just begins to brown. Remove it and let it cool and prepare the topping.
2. Prepare the mushroom pizza. In a pan on the stove, over low-medium heat, add the sliced onions and cook until they become caramelized – this will take about 30 minutes. Ensure to stir the onions occasionally and do not let them burn.
3. Next, prepare the mushroom topping. In a large pan on the stove over medium-high heat, add the butter and olive oil. When hot add the shallots and garlic and fry for about 30 seconds. Next, add the mushrooms and wine. Continue stirring until all the liquid has evaporated and add rosemary towards the end, as well as salt and pepper to taste.
4. Brush the pizza base with the garlic oil. Then top with mozzarella, mushrooms, onions and parmigiano reggiano cheese.
5. Bake for about 10 minutes, until the cheese begins to slightly brown. Remove from the oven, let it cool a bit, then slice the pizza and serve.
Caramelized Pear, Gorgonzola & Arugula Pizza Recipe
1. To make the caramelized pear, blue cheese and arugula pizza, preheat the oven to 250C, place the pizza base on a baking sheet and pre-bake the pizza crust for about 10 minutes, until it just begins to brown on the outside.
2. Add 1 tbs of butter in a pan on the stove over medium-high heat. Once melted, add onions and season with salt and pepper to taste and stir fry for about 10 minutes. Remove the onions from the pan and set to the side.
3. Add an extra 1 tbs butter to the hot pan. Add pear and walnuts and stir fry (turning the pieces over) for about 30 seconds in total (otherwise the pear will become mushy). Remove the walnuts and pear and set to the side.
4. Whisk together the honey, olive oil, rice vinegar and fresh thyme. Brush the pizza base liberally with the dressing.
5. Add the onions, blue cheese, pear and walnuts to the pizza. Bake for another 10 minutes until the cheese begins to melt. Remove and let to slightly cool.
6. Dress the arugula leaves with olive oil, lemon juice, and salt and pepper. Add the arugula salad on top of the pizza and immediately serve.
