Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
I recently bought a bunch of gourmet products from Regalis foods and a box of mushrooms was one of then. Beautiful fresh oyster, shiitake and trumpet mushrooms and a full 4 pounds of these beauties. Needless to say we have been eating a lot of mushrooms these last few days. A quick and easy Sunday brunch of pizza was my idea to start getting through the box. More mushroom recipes coming soon!
- 1/2 pound sliced mushrooms (I used fresh shiitake, oyster and trumpet mushrooms)
- 1/2 tsp dried oregano
- 1/2 tsp dried parsley
- 1/2 dried dill
- Salt and pepper to taste
- Olive oil
- 1/2 cup ricotta cheese
- 1 Cup fresh mozzarella Pizza dough (I bought mine from the farmers market but you can also make it from scratch with this recipe)
- White truffle oil
Preheat oven to 420F. Sauté the sliced mushrooms with olive oil in a skillet on medium to high heat with the oregano, parsley, dill, salt and pepper till the mushrooms are slightly golden. Set aside.
Follow instructions on the pizza box to roll out dough on a pizza tray. Spread ricotta cheese and chopped mozzarella on pizza followed by mushrooms.
Bake for 15-20 minutes or until the dough is browned on the outer rim.
Top with drops of white truffle oil and serve sliced.