MUSHROOM PIZZA

     Ingredients:-

     4 tbsp. boiled vegetables

     1 (12-inch) pre-baked pizza crust

     tablespoons olive oil

     to 5 cloves garlic, minced

     shallots ox mild onion, thinly sliced or Minced

     1 pound assorted exotic mushrooms, Sliced or chopped (if using shiitakes, Remove Inedible stems)

     1/4 cup dry red wine (optional)

     1-ounce gorgonzola cheese, crumbled

     8 ounces Fontana cheese, grated or thinly Sliced (this is easier to do if cheese is cold)

     Salt and freshly ground black pepper, to taste.

     Method of Preparation:-

1.       Brush olive oil evenly over shell and bake until oil bubbles. (If using thin crust pizza, you can eliminate pre-baking of the pizza crust.)

2.       Cook the mushrooms. Heat sauté or pan on high heat; add the oil, garlic and shallots and quickly sauté. Do not allow the garlic/shallot mixture to burn.

3.       Add mushrooms to hot pan, sauté quickly until most of the mushroom juices have evaporated then add wine. Continue to sauté until wine completely evaporates and mushrooms have turned a darker shade or brown, Remove mushroom mixture from heat.

4.       Spread the gorgonzola cheese evenly over the warm crust so that it melts slightly. You can dip your fingers in olive oil to spread the gorgonzola. Spread the mushroom mixture evenly over the crust.

5.  Add the Fontana cheese, distributing it as evenly as possible. Season with salt and freshly ground black pepper.

6.       Place in pan and bake until cheese is lightly browned and bubbly. Cool and cut into small rectangles for hors d'oeuvres or into pie-shaped pieces for first course or main course portions. Serve warm or at room temperature.

7.       This recipe can be adjusted to suit personal taste such as adding dried, red hot pepper or use different cheeses; however you should not eliminate the gorgonzola- It can be served with champagne as a hors d'oeuvre and with dry red wine as an appetizer or main course with a tossed salad.