Pickled Mushroom And Gruyere Pizza (Recipe)

Pickled Mushroom And Gruyere Pizza

M a K e S t W o 1 0 - i n c h P i z z a S

1 lb. pizza dough, at room temperature unbleached all-purpose flour for rolling olive oil, for brushing

1 1 cups Pickled Mushrooms with Garlic and herbs (recipe below), drained

1 1 cups grated Gruyère

2 tbs. chopped fresh flat-leaf Parsley

1. Position a rack in the lowest  part of the oven and heat the  oven to 500°F.

2. Divide the pizza dough into two balls. On a lightly floured surface, roll one of  the balls out to a 10-inch circle. Put the dough on a pizza pan or baking sheet and brush with olive oil. Bake until the dough is just beginning to color, 8 to  10 minutes. 

3. Meanwhile, chop the mushrooms into bite-size pieces. Remove the pizza  from the oven and sprinkle half of the Gruyère, mushrooms, and parsley over  the pizza, leaving a 1  -inch border. Continue to bake until the edges of the pizza are brown and the cheese is thoroughly melted, 5 to 7 minutes. 4. Repeat with the other half of the dough and toppings.

Pickled mushrooms with garlic and herbs

M a K e S a B o u t 1 Q u a r t

6 cups mixed fresh mushrooms (such as maitake, enoki, oyster, cremini, shiitake, and royal trumpet), washed, trimmed, and if large, halved or separated into smaller sections 4 sprigs fresh thyme

1 cup white-wine vinegar

3 tbs. olive oil

1 tbs. sugar

10 whole peppercorns

1 dried bay leaf

1 large clove garlic, slivered

1 small dried hot red chile (about 2 inches long) Kosher salt

1. Bring an 8-quart pot of water to a boil. Immerse a quart-size canning jar, lid,  and band in the water and boil for 10 minutes to sterilize. With tongs, transfer  to a clean dishtowel to drain. 

2. Boil the mushrooms in the water until tender, 10 minutes. Drain and pack  them into the jar along with the thyme sprigs.

3. In a small saucepan, bring the vinegar, oil, sugar, peppercorns, bay leaf, garlic, chile, 1 Tbs. salt, and 1   cup water to a boil over medium heat. Pour the mixture over the mushrooms until it reaches the top of the jar. Screw on the lid, cool to room temperature, and refrigerate for 3 days before using. The mushrooms will keep in the refrigerator for at least 2 weeks.


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