Saturday, January 16, 2010

Balsamic Shallot and Portabella Pizza


this is my second attempt to replicate my favorite pizza at the ironbridge wine company. the first time i attempted this pizza at home i didn't have all the necessary ingredients. this time, i made sure i had everything i needed and duplicated it almost to the letter.

this pizza was so good and got rave reviews from the taste-testers. this pizza does take some prep time but i will most certainly be making this again.

oh, i also made a traditional cheese and peperoni pizza for E (you can see it in the oven picture:)

Balsamic Shallot and Portabella Pizza
(serves 4)

1 pillsbury thin crust pizza dough
3 portabella mushrooms
4 large (or 8 medium/small) shallots, thinly sliced
extra virgin olive oil
1/4 c red wine
salt
pepper
1 c grated grueyere cheese
2 c arugula
1 1/2 c balsamic vinegar

preheat over to 400 degrees.

heat skillet over medium heat and add 1 tbs olive oil. add shallots and pinch of salt and pepper and saute until tender. add red wine and reduce heat to medium-low. let shallots caramelize, stirring occasionally.

meanwhile, heat grill pan over medium heat. when hot, add a little olive oil and grill mushrooms on both sides (approximately 3 minutes per side). remove from heat a set aside to cool.

roll out pizza dough onto pizza stone or parchment lined baking sheet. spread caramelized shallots over entire dough. slice mushrooms into thin strips and place over shallots. sprinkle gruyere cheese all over mushrooms and shallots.

bake at 400 for 15-20 minutes until crust is golden brown and cheese is bubbly.

meanwhile, in small saucepan, heat balsamic vinegar over medium-high heat until it starts to boil. reduce heat to medium-low and let simmer until thickened.

remove from oven, sprinkle with arugula and drizzle balsamic glaze over entire pizza. slice into 12 slices and enjoy!


oh, by the way . . .
GO RAVENS!!!


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