Friday, March 7, 2014

Pizza with Merlot & Cremini Mushroom Sauce Topped with Brie

1/2 wheel brie
8 oz Cremini mushrooms, cleaned and sliced
1 lg shallot, minced
2 cloves garlic, minced
1 tbsp butter
1 tbsp extra virgin olive oil
salt & pepper, to taste
1 cup unoaked Merlot wine
1/2 cup vegetable stock
1 sprig rosemary plus more for garnish

Preheat oven to 425 degrees Fahrenheit

Heat the butter and oil in a pan and saute the shallot and garlic until fragrant. Add mushrooms and saute until the liquid evaporates. Season with salt & pepper. Deglaze the pan with the Merlot and simmer until reduced by half. Add the stock and rosemary and continue to simmer until reduced and thickened, about 5 minutes.

Preheat oven to 425 degrees. On a lightly floured surface, roll out the pizza dough to a 12″ diameter circle and top with mushrooms, and brie. Garnish with rosemary. Bake until cheese is bubbly and the pizza dough is crisp and golden, about 15-20 minutes.

Idea from

Crust Recipe is at

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