October 31, 2021

Porcini Mushroom Pizza

I have a list on the side of our fridge of restaurants I'm dying to try. It used to be a lot longer, but Mike and I have been slowly chipping away at it over the last couple of years. One of the places we hit last spring was a little place called Lucia's - we didn't have a full dinner, we just swung into the wine bar and shared a couple of dishes. One of the things we ate was the most amazing pizza I have ever had - EVER. This place is awesome, but the worst and best part about it is that they change their menu weekly. I love that they do this because then you always get something new and fun, but I hate it because I really really really want that pizza again. Soo, since it won't be around for another like 25 weeks, I had to re-create my on version.

1 store bought pizza crust - someday I will learn how to make pizza crust well, until then this is the best solution ever!
1 medium white onion
1/2 pound porcini mushrooms - you can use whatever kind you want really, this is just what I had
1 and 1/2 cups gruyere cheese
1 and 1/2 teaspoons porcini salt - can't find it? Try Williams-Sonoma.
1 handful arugula

First, thaw the pizza dough, and preheat the oven to the package instructions. Slice the onions and caramelize them. When the onions are just about done, add in the mushrooms and cook them until they are darker in color and fragrant. Grate the cheese, and then piece together the pizza. Start with the onions and the mushrooms, then add the porcini salt, top with the cheese.

My version baked at about 400 degrees for 20 minutes. When you pull it out of the oven, place the arugula in the middle, slice and ENJOY!

Check it out...

I'm drooling just thinking about it again - this pizza is awesome.


Vanessa said...

I want that pizza so bad right now!

Sarah said...

All of my favorite ingredients on one pizza! YUM. There's a restaurant where I live that also adds bacon to a pizza with similar ingredients. I will absolutely be making this, thanks for the recipe!

Susie Freaking Homemaker said...

Bacon would be awesome on this! That's a great idea Sarah!

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