Mushroom-Green Veg Pizza for 2
Master Pizza Dough, 2 balls
1 pint sliced mushrooms, sauteed
1c blanched peas (or blanched broccoli florets or shaved asparagus, whatever your heart desires)
1/4tsp red pepper flakes
Fontina-Parmesan Cream (Milk Street, modified, halved)
90g cold heavy cream
2-2.5oz Fontina, grated (It frequently come in 5oz packages)
10-15g Parmesan, grated
1T fresh minced rosemary (optional, use 1tsp if dried)
1/4tsp white pepper
Whip cream to stiff peaks. Fold in cheeses and spices. Keeps in fridge 3-4 days.
Top each stretched dough disk with a quarter of the Fontina-Parmesan Cream, half the shrooms, green veg, and red pepper flakes, and bake.
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