Grilled Wild Mushroom & Goat Cheese Pizzas

Page 145

Cuisine: Fusion | Course Type: Appetizers

(1 review)

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Recipe Review

The authors have this in a chapter on Sides and in their notes state they cater this as hors d'oeuvres. I have made these twice as a light meal served with a mixed microgreen salad lightly tossed with fresh lemon juice and olive oil, S&P.

The 1st time I made it fresh as written. It was great. I only used half the dough so I froze the other half. I defrosted the dough 5 days later overnight in the fridge. The dough was easier to work with and rolled out even thiner.

I used a little double smoked mild pepperoni instead of the mushrooms, 2 T tomato sauce, and a combo of goat cheese, parm and cheddar. Excellent.

Tonight I'm doing the original again, with the addition of a little goat gouda.

What ever you do to switch it up is up to you- but I think the thin crust, caramelized onions, goat cheese and truffle oil must not be left out.

I make many pizzas and they are all different for different occasions and moods. When I want Chicago deep dish, I wouldn't do this one. But when I want a thin crust, sophisticated goat cheese & truffle taste-this will be the one.

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