I'm SUPER thrilled to be guest posting on the Mushrooms Canada blog today. This pizza was created specially for them, and mushroom lovers everywhere!
It's got bacon, which I'm
Tuesday, March 27, 2012
Double Mushroom Pizza with Bacon & Balsamic Drizzle
I'm SUPER thrilled to be guest posting on the Mushrooms Canada blog today. This pizza was created specially for them, and mushroom lovers everywhere!
It's got bacon, which I'm
Subscribe to:
Post Comments (Atom)
This looks AMAZING!! Never thought of putting balsamic on a pizza... Brilliant:) Bacon + Boursin + Basil = Wonderful! Your picture looks like the cover of a food magazine:)
ReplyDeleteOMG this looks amazing. I love love love balsamic vinegar (and Boursin -- which I've been eating since I was little and called it "bor-sam") and have been known to drizzle it over delivery pizza. I totally have to make this. Congratulations on the guest post!
ReplyDeleteThanks Steph and Lisa! This pizza was fun to do, and I'm super happy I have extra pizza dough in the freezer so I can re-create it soon. Yay!
ReplyDeleteI think I just discovered a new favorite pizza! Mmm. I've never made a pizza crust with eggs before. You can freeze it too?
ReplyDeleteLooks amazing- love the balsamic!
ReplyDeleteTracy, I'd never made crust with eggs either - it's got great texture. It's freezer friendly! Jess, balsamic reduction is our friend :)
ReplyDeleteRenee, this pizza looks so lovely! I'm not even a huge mushroom fan, but I'd be more than willing to indulge in a slice or four of this!
ReplyDeletethis pizza looks wonderful it caught my attention right away
ReplyDeletebest wishes on your fine site
alan
Congrats on your feature on Mushrooms Canada! Your pizza looks divine- I can't wait to try this combo. For some idiot reason, I've never put bacon on a pizza. Must correct that ASAP. Happily, I make pizza on a weekly basis so it won't be long before I do.
ReplyDeleteYum!
ReplyDeleteRenee, I had to smile when I saw this - I too have a mushroom pizza-esque (aka galette) post this week. Great minds think alike;)
Though I am so diggin' your balsamic drizzle and the bacon. Looks amazing!
-E
Hi Rene, Mushrooms Canada has change their website a bit and the link no longer takes me to your recipe :( would you be able to post it?
ReplyDeleteThanks!
Micki
Hi Micki!
DeleteI'm happy to re-print it for you!
Such a fabulous pizza....
Double Mushroom Pizza with Bacon & Balsamic Drizzle
To make the crust:
1 package dry yeast
2 cups warm water
2 eggs
2 tbsp sugar
4 tbsp olive oil
2 tsp salt
3 cups all purpose flour
2 cups whole wheat flour
1 tsp hot chili flakes
2 tsp dried oregano
In a large bowl, stir yeast into warm water and let sit for 10 minutes. Whisk in the eggs, sugar, salt, and oil until foamy. Slowly mix in the flour and herbs, mixing well until everything is absorbed. The dough will be soft but not too sticky - if this happens just add a bit more flour. Drizzle some more olive oil into a large bowl and place your round of dough inside, turning it over to coat in oil. Cover with a tea towel and let rise for an hour in a warm spot. Dough will double in size, then punch it down. Divide into three portions. For this recipe you only need one portion, so go ahead and freeze the other two for later use. Cool! Pizza dough in the freezer!
For the Pizza:
2 tbsp butter
1 portabella mushroom, sliced
3 ½ cups button mushrooms, sliced
salt and pepper
1 package Boursin cheese (the herb and garlic is great)
8 slices bacon, cooked until medium crisp, chopped
handful cherry tomatoes, cut in half
1 cup feta cheese, crumbled
½ cup fresh basil, sliced
½ cup balsamic vinegar
Method
Melt 1 tbsp of butter in large skillet and fry the portabella mushroom slices until soft. Remove from pan. Melt the other tbsp of butter and fry the remaining button mushrooms, until soft and all liquid is evaporated. Season with a little salt and black pepper. Remove from heat.
On a lightly floured surface, roll out one third of the above pizza dough recipe, so it’s around 12” by 16”. It doesn’t have to be perfect - it’s pizza. The thinner you roll it out, the thinner it will bake up, obviously. Place on a pizza stone, or a parchment lined bake sheet. If using a pre-made crust you can proceed with the following as well. Scatter the Boursin cheese over the base of the crust. Top with bacon, mushrooms, tomatoes and crumbled feta. Place in the lower rack of a preheated 400*F oven and bake until golden, 20-30 minutes, checking centre for doneness. (If using a pre-made crust, your baking time will be less). Sprinkle the pizza with fresh basil before slicing.
While the pizza is cooking, pour ½ cup of balsamic vinegar into a small saucepan or skillet. Bring to a boil and simmer for 8-10 minutes until it begins to turn syrupy. It will thicken as it cools. Pour into a squeeze bottle.
Let pizza stand for a few minutes before slicing. Drizzle with balsamic reduction. Serves 3-4.
We made this pizza tonight! The dough was absolutely perfect. One third of the dough made an xl pizza. We used different toppings than this recipe but were so impressed!
ReplyDelete