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
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
1 c grated grueyere cheese
2 c arugula
1 1/2 c balsamic vinegar
preheat over to 400 degrees.
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.
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.
oh, by the way . . .