Wild-mushroom pizza - country living

2 pizzas

Ingredients

Quantity Ingredient
Basic Pizza Dough
1 ounce Dried porcini or other dried wild mushrooms, chopped
1¼ cup Boiling water
2 teaspoons Olive oil
2 ounces Oyster mushrooms, hard stem ends removed
¼ pounds Pancetta or bacon, chopped
1 medium Onion, chopped
1 Clove garlic, finely chopped
2 tablespoons Marsala
3 ounces Cremini or shiitaki mushrooms, stems discarded and caps thinly sliced
⅓ cup Heavy cream
1 Large tomato, seeded and chopped
½ cup Thawed frozen green peas
⅛ teaspoon Salt
⅛ teaspoon Ground black pepper

Directions

1. Prepare Basic Pizza Dough. Set aside to rise.

2. Meanwhile, soak dried mushrooms in boiling water. In large skillet, heat oil. saute oyster mushrooms 1 minute or until lightly browned. Remove to small bowl and set aside. In same skillet, add pancetta; cook over medium heat 4 minutes. Add onion and garlic; cook until onion is lightly browned. Add Marsala, the dried mushrooms along with 1 C soaking water, the cremini mushroom, and cream. Cook until mixture thickens to a sauce. Remove from heat and stir in tomato, peas, salt, and pepper. 3. Heat oven to 475'F. Divide pizza dough in half. Lightly grease two 9- inch-round pizza pans or large baking sheet. Shape dough halves into 9-inch rounds and place in pizza pans or baking sheet. Roll edges of pizza-dough rounds to make borders.

4. Fill pizza rounds with mushroom mixture. Bake pizzas on lower oven rack 8 minutes. Top pizzas with reserved sauteed oyster mushrooms and continue baking 2 to 4 minutes longer or until crust is golden brown.

Serve hot.

Country Living/October/90 Scanned & fixed by DP & GG

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