We’d just returned from a weekend out of town and Thursday’s vegetable share was waiting in the fridge. Two of this week’s items were cremini mushrooms from RI Mushroom Co. and pea greens from Allen Farms. We also had a stray shallot and some salty truffled cheese from Tony’s Colonial on Atwells.
Since I was short on time, I picked up a premade pizza crust from the supermarket. What a scam! It was almost $5 and I’d rather be eating the crust I usually make from this recipe, which costs less than 50 cents a pizza. Still, it was a delicious and fast dinner.
Recipe: Truffled Mushroom Pizza
- 1 tbsp olive oil
- 1 small shallot
- 8 oz. cremini mushrooms, sliced
- 2 large handfuls pea greens
- 2 tbsp butter
- 3 oz truffled cheese
- 1 premade pizza crust, or your own dough
- sea salt
- freshly ground pepper
- Preheat oven to 450.
- Put dough on a cookie sheet and brush with olive oil (I transferred mine to a pizza stone, whatever you prefer).
- Slice shallot thinly, separate into rings, and spread over the crust.
- In a large sautée pan, melt 1 tbsp of butter over medium high heat.
- Add pea greens and stir until evenly wilted, about 2 minutes.
- Spread pea greens over the crust, and top with a grind of salt.
- Wipe out the pan and melt the other tbsp of butter.
- Add mushrooms and a pinch of salt.
- Stir the mushrooms frequently until they let off and then reabsorb their liquid, about 6-8 minutes.
- Spread the mushrooms over the crust.
- Crumble the truffle cheese over the pizza, and top with a final grind of salt and pepper.
- Bake in the preheated oven 8-10 minutes.
Cooking time: 20 minute(s)
Number of servings (yield): 4