Thursday, November 4, 2010

Pumpkin and oyster mushroom pizza

one crust worth of Laura's pizza crust

1 T butter
1 shallot, thinly sliced
3 large leaves sage, minced
fist-sized bunch of oyster mushrooms, torn into bite-sized strips
1/4 or less of a small pie-type pumpkin, uncooked
bit of arugula and grated mozzarella

Melt butter in a little cast-iron pan over low heat. Add shallots and sage, and saute until shallots are starting to brown. Add the mushrooms and saute until cooked. Turn off the heat.

Preheat the oven to 500F. Meanwhile (if possible), scrape the seeds and stringy bits out of the inside of the pumpkin, and chop off the peel (this is a nontrivial task). Slice a wedge of pumpkin into very thin slices, enough slices to fit on your pizza. Line a baking sheet with foil, spray the foil with spray grease, lay out the pumpkin slices, and bake for 10 min until starting to cook.

Get out another baking sheet and line it with parchment paper. Sprinkle a bit of flour on the parchment, and roll out the pizza dough on the parchment to cover most of the baking sheet. Spread the shallots and mushrooms on the crust, then sprinkle with arugula, then loosely tile with pumpkin slices, then sprinkle on the cheese, then grind on a bit of pepper and salt. Bake at 500F for 10 min until crust and cheese are browning.

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