This recipe can be adapted to your taste by adding dried red hot peppers or using various cheeses. The most important thing – do not replace gorgonzola. This pizza can be served with champagne in as an appetizer and with red dry wine as an aperitif or main course with some salad. Share with friends: 
Time: 30 minutes Difficulty: easy Servings: 2 – 3 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 ready-made pizza base (30 cm in diameter)
- 450 gr sliced assorted exotic mushrooms: oyster, maytake (for shiitake, remove the inedible legs)
- 30 gr crumbled gorgonzola cheese
- 225 gr. grated or thinly sliced cheese fontina (this is easier to do if the cheese is chilled)
- 3 tbsp. l olive oil
- 4-5 minced cloves of garlic
- 3 chopped shallots or chopped shallots or spicy onions
- 1/4 Art. dry red wine (optional)
- Salt and ground black pepper to taste
- Stone or pizza mold
Recipes with similar ingredients: shiitake mushrooms, oyster mushrooms, maytake mushrooms, yeast dough, red wine, gorgonzola cheese, cheese fontina, shallots, garlic
Recipe preparation:
- Put the pizza stone in the oven and heat it to 220 ° C. While the stone is heating, evenly lubricate the surface of the base with olive oil and bake for 5-7 minutes. until the butter starts bubble. (If you use a thin pizza base, you can do not bake it before.)
- While the base is baking, start cooking mushrooms. Preheat on high heat pan, pour oil, put garlic and shallots and fry quickly for about 30 seconds. Keep the mix from onions and garlic is not burnt.
- Put mushrooms in a hot pan, quickly fry them until most of the juice will not evaporate (3-5 minutes), then add the wine. Continue to fry until the wine has completely evaporated and the mushrooms do not become dark gray or brown, about 2-3 minutes. Take off pan from the fire.
- Remove the base for pizza from the oven (leave the stone in so that it’s hot) and let it cool completely. On spread the gorgonzole cheese evenly on a warm base so that it is slightly melted. To put gorgonzola, you can dip your fingers in olive oil. Spread the mushroom mixture evenly on top. Sprinkle cheese fountain, distributing it as evenly as possible. Salt and season with ground black pepper.
- Put the pizza in the oven on a hot stone and bake 12-15 min. until the cheese is slightly browned and begins to bubble. Cool and cut into small rectangles to serve in as an appetizer, or triangles – as the main dish. Serve warm or at room temperature.
