This is a super quick little extra recipe that I thought I may as well pop up on the blog as I was making it for dinner tonight - and the mushroom mixture I used is one that I also use to top bruschetta when serving drinks. It is always really popular - a luscious combination of earthy mushrooms, sweet Marsala, sharpish balsamic and a little mellow cream, well seasoned with sea salt and a good grinding of black pepper. Look I know this is probably really obvious to say, but when I'm making pizzas for friends I usually do a variety - so this one, the prosciutto one here and also a smoked salmon with capers (must blog that one at some stage). But tonight it's just Nick and I (Rich is having left-over salmon pizza) so mushrooms it is!
I hope everyone has had a happy Father's Day spending time hanging out with your own dad or children. This year my dad is in the States so I'm sending him a little shout here "Happy Father's Day Dad! - and there is a lamb shank pie in the freezer with your name on it, ready for when you return!".
...and now the weekend is almost over and real life is about to kick in again - Pog is back to uni tomorrow, Hoob will be finding out his mock Cambridge exam results this week, Nick flies to Shanghai tomorrow and I will be finishing off one job for my lovely clients Barkers and prepping for two more. I can't believe my next spread for Dish will be for their Christmas issue - big congrats to them for just having won best magazine in the Home & Food division of the recent MPA New Zealand magazine awards - woo hooo! It's a treat contributing to such a fab mag! :)
2 tbsp olive oil
350g mushrooms - I used field and Swiss Brown
sea salt and freshly ground black pepper
1 teaspoon caramelised (or regular) balsamic vinegar
1 tbsp Marsala
2 tbsp cream
1 good quality large thin pizza base (either bought or make your own bases using this recipe )
1 tbsp tomato paste
1/3 cup finely grated Parmesan
1/4 cup sized ball buffalo mozarella
Heat olive oil in a large frying pan and cook mushrooms with salt and pepper for a few minutes over a medium high heat until they are starting to release their liquid. Add vinegar, Marsala and cream and cook another 3 or 4 minutes until cream is reduced and mushrooms are cooked. Preheat oven - and an oven tray to 220˚C (425˚C). Thinly smear tomato paste onto pizza base then sprinkle over Parmesan. Spread out mushrooms and dot with torn mozzarella. Slide pizza onto hot oven tray and cook 10-12 minutes until golden and bubbling. Perfect for two moderate eaters for a quick weekend dinner with a big green salad and a glass or two of red wine :) This recipe easily doubles or triples to make more!