First Post Pizza

Apparently I’ve had this blog for a few years now and I never realized it.  Since me and my neighbors are always asking each other what’s the recipe for this or that, I figured why not pop mine up on-line rather than emailing or texting them.

Since this is my first post.... Tonight we are going with an easy dinner, Wild Mushroom and Caramelized Onion Pizza with Arugula and Brie. This really is one of my favorite easy dinner ideas.  I had something similar when I was in Sonoma County.  It was so delicious and light, I had to try and make it at home and well I think I have conquered the recipe and won.

The recipe is pretty simple; it’s a mix of wild mushroom that you brown in a little bit of butter, the labor of love that is caramelized onions, arugula, brie and a pièce de résistance black truffle oil. Now if you ever watched Chopped or some of the other shows on the Food Network you will learn they all seem to despise truffle oil.  In excess it’s over powering but in small amounts I think enhances the mushroom essence.

Once you have your onions caramelized and your mushrooms browned pile them high on your crust.  I like to use naan bread.  Naan is a leavened, oven-baked flatbread and is used a lot in Middle Eastern cuisine.  You can find it at most grocery stores so you don’t need to go to a speciality store. I use the naan bread for this recipe because of the size. It’s perfect for individual pizzas or appetizers.  

If you don't want to use naan I have used this same recipe with pre-made pizza dough and it works just the same I just use more of the pizza ingredients.

Enjoy….

Alexa

Ingredients – Wild Mushroom Pizza            

1             Large onion, sliced in to half moons

8 oz.       Wild Mushroom Mix

3 tbs        Butter

1 tbs        Olive Oil

1 piece    Naan Bread

3-4          Pieces of Brie

Arugula

Sprinkle Black Truffle Oil

Salt

Pre-Heat Oven to 350 degree

Toast your naan bread on a cookie sheet for about 6-8 minutes.  This will help make the crust become crispy once you add the other ingredients and put the naan back in the oven. You can skip this step but I like a crispier crust.

Pre-Heat a large skillet and add 2 tbs of butter and 1 tbs of olive oil.  Once the oil and butter are heated add your onions and a little salt.  Caramelizing onions takes time so be patient, it should take about thirty minutes to get them golden brown and sweet.  The onions need to sweat first then they will start to caramelize.   If they start to dry out, use the additional olive oil to moisten them.

If another skillet add 1 tbs of butter, once heated add your mushrooms into the pan.  Try not to crowd them so they brown rather then steam.

Once your onions and mushrooms are ready add them to the top of your pre-toasted naan bread.  I try to spread the onions and mushrooms evenly over the naan.  Next top with your arugula and slices of your brie cheese.  Sprinkle a little of the magical black truffle oil over top and put the naan back in the oven. 

Toast the pizza for about 5- 8 minutes and it’s ready to serve.  As I said before I like crispy pizza I usually leave it in just a little bit longer.

I hope you enjoy the recipe!  Let me know any comments or feedback.

Happy Cooking!

ps I paired this with chateau haut guillebot white bordeaux and it was tasty.