Wild Mushroom Zaa
It’s pretty hard to go wrong here, the ingredients do all the hard work. I’ve included a couple different variations you can use based on what you have on hand. Some love a more creamy white base, other may want a more artisan caramelized onion type of thing. Try something new or stick with an old favorite. Just show off those beautiful mushrooms!
For this one, I used some herbs, garlic, goat cheese, mushroom medley, and an eggplant sauce that I got from Trader Joe’s. Keep it simple! Or make it all from scratch. It’s all good to me. ❤️
Cauli crust
1 1/2 cups sliced mixed mushrooms
1 Tbs fresh thyme
1 Tbs oregano
1 to 2 Tbs chives
1/4 tsp salt
1 Tbs olive oil
1 Tbs fresh lemon juice
1 to 2 oz goat cheese
3/4 cup shredded mozzarella (or alternative)
Make the crust. Use that store bought, but if homemade from scratch, start baking the crust as you prep the other ingredients. May take 20 min or so.
Prepare the toppings: In a saute pan or skillet, heat the 1 tablespoon olive oil to medium high heat. Add the mushrooms, chopped herbs, and 1/4 teaspoon kosher salt and cook for about 5 minutes, stirring occasionally. When mushrooms are tender, reduce the heat to low, add lemon juice. Remove from the heat.
Assemble: Brush some oil on the crust, top with sauce, cheese, cooked veggies and goat cheese crumble garnish with herbs, and sprinkle pinch of salt. Bake 5 min or so to melt the cheeses
Alternative: Carmelized Onions
Cauli Crust
7 Tbs butter
2 Tbs avocado oil
3 onions, halved lengthwise, thinly sliced crosswise
2 pounds wild mushrooms
6 garlic cloves, minced
2 Tbs minced shallot (about 1 medium)
2 C dry white wine
1 Tbs minced fresh rosemary
PREPARATION
Melt 3 tablespoons butter with 2 tablespoons oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.
Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
Sprinkle garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.
AAAND here’s a Stove top version
