Wild Mushroom Flatbread Pizza

Tonight’s dinner was inspired by a ill-timed Good Friday trip to Kroger; an early happy hour; and a need to get some stuff done tonight.  First, I went to Kroger because I needed eggs and buttermilk for some Easter cupcakes I’ll be making tomorrow.  Then I stopped by a friend’s house and had a little bourbon on the porch.  I came home and realized my motivation was low (thank you Bulleit) and dinner needed to be quick if I hope to get any sewing done tonight.

In my Kroger wanderings I realized that I had a small bag of oyster and shiitake mushrooms that needed to be used before they dried out and a little less than 2/3 C of whole peeled tomatoes in a similar situation.  Sounds like pizza to me!  I picked up some flatbread at Kroger and was set to go.  For the sauce I cooked the tomatoes down with dried parsley and basil until the liquid had evaporated.  For the topping I chopped the mushroom and 2 garlic cloves and roasted them in olive oil to bring the flavor out.  Put everything on the flatbread and add some fresh mozzarella and grated pecorino.  Yum!

Pizza is the perfect food.  It’s a great way to use up odds and ends.  I’ve made pizza on tortillas, on pita bread, on real pizza dough and now on flatbread (naan in this case). If you don’t have tomatoes you can use pesto or bbq sauce or alfredo sauce or olive oil and garlic as the base.  The add whatever you like to the top.  Add any kind of cheese or no cheese.  Tonight’s pizza is a combination I can recommend without reservation.  The mushrooms were light and just earthy enough to add some depth to the flavor.  It’s amazing how different exotic mushrooms are from the button mushrooms you usually pick up.  The flavor is complex and sophisticated.  The tomatoes were very rich from having been reduced.  The mozzarella added just the right creaminess to balance out the rest.  This is good stuff, folks, and took less than 20 minutes to pull together.

Having folks over for games, movies or just dinner?  Get a few packages of naan and set out a few sauces and some toppings.  Everyone can have exactly what they want and you don’t have to poll the crowd ahead of time about likes, dislikes, allergies, etc.  Dinner party done!

Good? You bet.
Easy? Absolutely.
Good for company? The most versatile dinner party food.
Special shopping? No indeed.

Wild Mushroom Flatbread Pizza

Ingredients

1 flatbread (naan or other)
2/3 C tomatoes
1/2 t dried parsley
1/2 t dried basil
1 1/2-2 C oyster and shiitake mushrooms, chopped
2 cloves garlic, chopped
1 t olive oil
1-2 oz. fresh mozzarella, sliced
1 T freshly grated pecorino

Directions

Preheat oven to 400 degrees.
Put tomatoes, parsley and basil in a skillet. Heat to a simmer and reduce until the liquid is cooked out, mashing the tomatoes as they cook.
Toss the mushrooms and garlic with the olive oil. Roast in the oven 10 minutes.
Spread tomato mixture on the naan. Top with cheese and mushroom mixture.
Bake at 400 degrees for 15 minutes or until the cheese is bubbly.

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