Ingredients
- For Crust:
- 2 pound store-bought or homemade pizza dough
- 3 tablespoon olive oil
- For Toppings:
- 1 zucchini -- halved and sliced
- 1 pound mushrooms -- sliced thin
- 1 teaspoons salt
- ½ teaspoons black pepper -- freshly ground
- 1 teaspoons dried thyme
- ½ cup dry white wine
- 2 cup Swiss cheese -- grated
- ¼ cup grated Parmesan cheese
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Mushroom, Zucchini and Swiss-Cheese Pizza. To import, drag image to your MacGourmet recipe box.
Directions
PrepTime:
StandingTime:
CookingTime:
TOTAL TIME: 24:00
FOR CRUST:
Heat the oven to 425 degrees F. Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round, or 9-by-13-inch rectangle, on each prepared pan. Bake until the dough begins to brown, 10 to 15 minutes.
FOR TOPPINGS:
Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the zucchini and cook, stirring occasionally, until almost tender, about 3 minutes. Transfer to a small bowl. Heat the remaining 2 tablespoons of oil in the same pan. Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, until the mushrooms are golden, about 5 minutes. Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, until the vegetables are tender and all the wine has evaporated, about 5 minutes more.
TO SERVE:
Spread the vegetable mixture on the partially baked pizza crusts. Sprinkle each with Swiss cheese and Parmesan and bake until the cheese melts, about 10 minutes.
Per serving: 441 Calories; 17g Fat (35% calories from fat); 18g Protein; 52g Carbohydrate; 28mg Cholesterol; 406mg Sodium
Food Exchanges: 3 Starch/Bread; 1 Lean Meat; 1/2 Vegetable; 2 1/2 Fat
Suggested Wine: Nebbiolo delle Langhe or Nebbiolo d'Alba.
NOTES : Good.
Works also with vegetable brough instead of wine.
The mushrooms and zucchini that top this tantalizing pizza can be grilled instead of sauteed, if you prefer. Whichever method you choose, make sure the vegetable mixture is quite dry before you spread it on the pie, or the crust will be soggy.
NOTE:
If you prefer to use store-bought pizza shells, such as Boboli, simply start this recipe with Step 2. Spread the topping directly onto the shells in Step 3, no prebaking required.
WINE RECOMMENDATION: Nebbiolo is the grape of great Italian wines such as Barolo and Barbaresco. You can enjoy its complex mushroom, spice, rose-petal, and strawberry flavors in a much less expensive Nebbiolo delle Langhe or Nebbiolo d'Alba.
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