Week 3 Recipe

This week I made

Double-Mushroom Pizza.

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Shopping for this recipe was quite the experience. I found the pizza crust fairly easy. The button mushrooms and portobello mushrooms were effortless, except I have never bought portobello mushrooms before. I had seen them before, but this was a first to buy them. I bought fresh thyme and fresh garlic. After the Pampered Chef party, I was motivated to use fresh garlic and use my PC garlic press! ;) Then my search took me to the tomatoes. The recipe called for plum tomatoes. But I found no plum tomatoes. I settled on Roma tomatoes. When I got home, my BFF Google help explain that Roma tomatoes is a variety of plum tomatoes. So I did good! Next I explored the store for Asiago cheese. I examined every cheese section of Albertson's. First of all, I really had no idea what I was looking for! So I came to the conclusion that I was going to have to ask for help. The nice lady in the deli department at least knew what I was looking for. She knew they carried it. But she wasn't for sure where it was housed. After a few minutes of searching, she found exactly was I was needing!! YAY!!!

*Preheat oven to 375 degrees.

*Place 1 (10 oz) thin pizza crust (such as Boboli) on a baking sheet coated with cooking spray. Bake at 375 degrees for 5 minutes. Remove crust from oven (do not turn oven off); set crust aside.

*Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add 1 teaspoon of olive oil to pan, swirling to coat. Add 1 (8 oz) package of pre-sliced button mushrooms and 1 (6 0z) package of pre-sliced portobello mushrooms, chopped (Used that trusty Pampered Chef chopper) to pan. Saute 8 minutes or until moisture evaporates. (It took about 15 minutes for the moisture to evaporate, and that was because I was rushing it!!)

*Stir in 1 1/2 tsp chopped fresh thyme. Spoon mushroom mixture into a bowl.

* Add 1/2 teaspoon of olive oil to pan and reduce heat to medium. Add 3 garlic cloves, minced to pan. Cook for 45 seconds.

*Combine 1/4 cup of milk and 2 tablespoons of flour in a small bowl, stirring well with a whisk. Add milk mixture to pan; cook 2 minutes or until thick, stirring constantly.

*Add 3 tablespoons of Asiago cheese and 1/4 teaspoon of black pepper to pan. Stir until cheese melts.

*Spread sauce over crust, leaving a 1/2 inch border. Top evenly with mushroom mixture, 1 large plum tomato, thinly sliced (Pampered Chef Slicer!!), and 1 cup of shredded mozzarella cheese.

*Bake at 375 degrees for 10 minutes or until cheese melts and begins to brown.

*Cut pizza into 8 wedges. Serving size is 2 wedges.

Next Week - Chili Pasta with Beans (otherwise known as Chili Mac!)