Week of 10/26/15 {Special Members' Requests}

Pizza with Balsamic Mushrooms
chard / provolone

Name: Pizza with Balsamic Mushrooms
Cook time: 70 min
Total time: 70 min
Yield: 4
Ingredients: 1/4 Onions, diced; 2 clove Garlic, chopped; 1 Tbsp Oil, olive; 1/4 tsp Oregano, dried; 4 Tbsp Tomato paste; 1/4 cup Water / Vegetable stock; 1 lb Pizza dough; 4 leaves Chard, any type, chopped (leaves and stems separate); 4 oz Mushroom, any button, sliced; 4 oz Cheese, provolone, sliced; 1 Tbsp Oil, cooking; 2 tsp Vinegar, balsamic; 1/2 tsp Red pepper flakes (opt)

Active: 30 min Total: 1 hr 10 min

Original GF Paleo Vegetarian

Sauteed balsamic mushrooms and chard give this pizza a sweet, savory twist. With our super simple homemade pizza sauce and melty provolone, we think you'll take this over delivery pizza any day.

Ingredients

Metric

Servings:

Simple Pizza Sauce:

Onions - 1/4 , diced
Garlic - 2 clove , chopped
Oil, olive - 1 Tbsp
Oregano, dried - 1/4 tsp
Tomato paste - 4 Tbsp
Water / Vegetable stock - 1/4 cup

Pizza with Provolone, Mushrooms and Chard:

Pizza dough - 1 lb
Chard, any type - 4 leaves , chopped (leaves and stems separate)
Mushroom, any button - 4 oz , sliced
Cheese, provolone - 4 oz , sliced
Oil, cooking - 1 Tbsp
Vinegar, balsamic - 2 tsp
Red pepper flakes (opt) - 1/2 tsp

Prep

Pizza dough - Cover in flour and let rest for at least 30 minutes outside of fridge before rolling out. This is tip #1 to good pizza - resting dough gives gluten time to chill out, which makes the dough much more pliable.
Onions / Garlic - Prep as directed. (Can be done up to 5 days ahead)
Make sauce - Heat a saucepan over medium heat. Add olive oil and when hot, add onions, garlic and oregano and saute until onions are tender, ~3 minutes. Stir in tomato paste and water and simmer until thickens slightly, ~1 minute. Add more water if needed to reach a smooth, spreadable consistency. (Can be done up to 5 days ahead)
Chard / Mushrooms / Cheese - Prep as directed. (Can be done up to 3 days ahead)

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Make

Heat oven to 425F (218C) degrees and position top rack so it’s at the very top.
Heat a skillet or frying pan over medium heat and add cooking oil. When oil is hot, add mushrooms with a sprinkle of salt and saute until golden brown, 5 to 6 minutes. Add chard stems and saute until tender, ~2 minutes more. Add balsamic vinegar and chard leaves and saute until leaves are wilted and coated in vinegar.
Brush a sheet pan with some olive oil. Using hands, stretch out pizza dough to cover sheet pan - it should be pretty easy to do if you let the dough rest. Brush dough with a bit of olive oil.
Bake dough on top rack for 3 minutes without toppings. This solo time in the oven gives the dough time to crisp up; if you put toppings on now, your crust may get soggy.
Spread tomato sauce over dough, top with mushroom and chard mixture. Cover with cheese.
Bake pizza on the top rack for 8 to 11 minutes, until cheese is bubbly.
Enjoy pizza hot out of the oven and topped with red pepper flakes if you’d like.

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