Mushroom Lovers Pizza Recipe - Jerusalem Mediterranean Chef's Table
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Mushroom Lover’s Pizza Recipe

Mushroom Lover’s Pizza Recipe

Mushroom Lover’s Pizza Recipe

You had me at pizza.

Mushroom Lover’s Pizza Recipe

Calling all pizza lovers! This kosher-meets-pizza recipe is perfect for any occasion as it serves six people and only takes a total time of 30 minutes for cook and prep. This pizza recipe will always having you craving another bite!

Ingredients

Puff Pastry
1 sheet Gefen Puff Pastry

Broccoli Layer
¼ cup olive oil
2 tablespoons Baron Herzog Chenin Blanc or other white wine
1 teaspoon hot sauce
1 clove garlic, crushed
Salt, to taste
Pepper, to taste
½ teaspoon dried thyme leaves
½ cup very small broccoli florets

Mushroom-Shallot Layer
2 tablespoons olive oil
5 shallots, peeled and sliced
1 (9 oz/255 grams) packaged wild mushrooms, sliced
Salt, to taste
Pepper, to taste
1 teaspoon thyme
2 tablespoons teriyaki sauce
¼ cup Baron Herzog Chenin Blanc or other white wine

Garlic Mayo
½ cup Gefen Mayonnaise
1 tablespoon lemon juice or vinegar
1 clove garlic, crushed
Salt, to taste
Pepper, to taste

Directions

1. Preheat oven to 350℉ (180℃).
2. Cut puff pastry sheet in half. Place each half on a parchment-lined baking sheet.
3. Create a border by slicing into the edge of the puff pastry about half an inch wide, but not cutting all the way through. Prick the inside of the puff pastry all over with a fork
4. Bake for 10 minutes.
5. While the puff pastry is baking, prepare the toppings.
6. For the broccoli layer, combine olive oil, white wine, hot sauce, garlic, salt, pepper, and thyme in a medium-sized bowl. Toss in broccoli and coat completely. Set aside.
7. For the mushroom-shallot layer, heat two tablespoons olive oil in a large frying pan. Sauté the shallots for three minutes. Add the mushrooms and season with salt, pepper, and thyme. Continue to sauté for seven more minutes. Pour in teriyaki sauce and white wine and raise the heat. Stir until liquid is absorbed.

8. Remove from heat.
9. Combine garlic-mayo ingredients and spread over the two par-baked crusts, reserving some of the garlic-mayo for drizzling.
10. Divide the mushroom-shallot mixture evenly between the two crusts. Next, sprinkle with marinated chicken slivers and broccoli. Top with a drizzle of garlic mayo.
11. Bake for 30 minutes, or until chicken is ready.
12. Enjoy!