Mushroom Pizzettas with Reduced Balsamic | Friday Night Bites

Over the last couple days we FINALLY had our first real rain storm of the season.  The Bay Area has been extremely starved for rain and now we hopefully have the start of a good rainy season to prevent a drought come summer.  It is a funny thing, once it rains people forgot all the things they have learned about driving.  It is like they have driving amnesia. There are more accidents along with more bad drivers – it just amazes me while I commute to work each day.  Perhaps after this first rain, folks will adjust.  Smile.

With rain, the air is crisp and fresh smelling along with the hills begin to blossom with green foliage versus the dry brown landscape – that is a welcomed sight.  It is time to pull out the various boots for winter and put away my beloved sandals, unless the weather becomes mild enough, which we do have even in the winter months.  The nights have been quite chilly as of late and our fire place, albeit gas, has been on every night.  I am beginning to settle into the fact that fall and soon winter is here.  Oh and not too mention the holidays are quickly approaching. Are you enjoying the fall season?

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My official taste tester is my hubby and he is not afraid to tell me if something is not his favorite or on the other hand, if he absolutely loves it.  Lucky for me, I am batting about a 99% with him.  This week, I set out to create this appetizer that I have created in my head months ago and finally got around to making.  The end result was a simply, satisfying and quite tasty mini pizza of sorts along with a gourmet flair.  If you have a Trader Joe’s near you, then you can literally purchase every ingredient in one stop.  If you are not fortunate to have a Trader Joes’ nearby, don’t worry, your local market should have everything.

I adore a thin crust pizza over deep dish or thick crust pizza any day.  Many may disagree and that is perfectly okay.  My quick solution to creating a thin crust pizza at home is to use Lavash bread or flat bread.  It crisps up nicely and is easy to use.  I decided to use a round cookie cutter and make pizzettas. You can certainly create endless possibilities with your flavor profiles and your guests will think you spend hours creating them.

Mushroom Pizzettas with Reduced Balsamic

Makes 16

2 to 3 pieces of Lavash Bread

3.5 oz. Shiitake Mushrooms

8 oz. Crimini Mushrooms

1 Tablespoons Olive Oil + additional for brushing the Lavash Bread

2 Tablespoons Butter

1 Large Garlic Clove, minced

1 Large Shallot, minced

¼ teaspoon Salt

½ teaspoon Pepper

1 Cup Grated Cheese Blend***

½ Cup Balsamic Vinegar

¼ Cup Flat Leaf Parsley, rough chop

Pre-heat oven to 400 degrees

Clean and de-stem mushrooms and cut into small dices.  In a large skillet, melt the butter and olive oil together over medium heat.  Add the shallots and let cook for 2 minutes then add the mushrooms and cook on high heat until they begin to turn golden brown.  Quick toss in the salt and pepper along with the minced garlic and toss for one minute.  Turn off the heat and remove from the stove.

Use a 3 or 3.5 inch round cookie cutter and cut 16 rounds out of the lavash bread.  Brush each one with olive oil and place onto a cookie sheet.  Top each one with a tablespoon of the mushroom topping.  Put a tablespoon of the cheese blend on each one and bake for 5 to 7 minutes or until crispy around the edges and golden brown with bubbly cheese.

***I use the “Quattro Formaggio" shredded cheese blend from Trader Joe’s.  It that is not available, simply mix a combination of parmesan, asiago, fontina and provolone cheeses together or make a combination of just a few of those. Completely up to you.

To make the reduced balsamic, simply add the balsamic to a sauce pan and heat on medium until it reduces to a syrup consistency.  Watch carefully so it doesn’t burn.  As it cools, it will begin to thicken.

After you remove from the oven, simply drizzle a bit of the reduced balsamic over each pizzetta and sprinkle with the chopped parsley.  Enjoy!

Bacon and Blueberry Jam Pizza | Friday Night Bites

Where does the time go? I can’t believe that it is Friday Night Bite time again.  Before I share with you this week’s delight, I wanted to give you a quick update regarding the results of the Make-a-Wish Foundation auction for Team Chloe that was held last Saturday.  If you recall, I shared photos of the three cakes that I created and donated to the auction and I am pleased to say that they raised more money than last year.

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Drum roll please ……………………………........................................ $1,150 dollars was raised from the sale of my cakes which goes towards making an ill child’s dream come true. I can’t explain what an unbelievable feeling that it.  It brought me extraordinary joy when I found out. Knowing that; simply making cakes can help bring a smile to a child’s face and special memories to their family, is simply priceless.  My eyes are welling up right now with tears of joy.  One of the greatest things a person can do is to give back.

I am excited to share this week’s Friday Night Bites.  It is a simple appetizer with an unusual combination of flavors that are a delight for your taste buds.  With a busy week I took advantage of the bounty from Trader Joe’s.  This week is Bacon and Blueberry Jam Pizza.  I know – bacon and blueberry jam?  Trust me, it is divine.  Hubby was raving to his co-workers about how tasty it was. 

All you need to do is purchase a bag of the pre-made pizza dough or you can make your own.  Next half fry some applewood smoked bacon and purchase ricotta cheese along with blueberry jam.  That’s it.  If you have some handmade blueberry jam laying around, by all means, use it.  You know I love making jam and that was the one flavor I did not have, so you know what I will be making in the next several weeks. Smile.  The results is nothing short of perfection.  The recipe is a bit loose, but I think you will get it and be simple delighted with the results.  Enjoy with a great Zinfandel or Cabernet Sauvignon.  Bon Appetite!

Bacon and Blueberry Jam Pizza

1 package pizza dough or handmade

8 to 10 slices Applewood Smoked Bacon

Ricotta Cheese

Blueberry Jam

Olive oil

Garlic powder

Salt

Decide if you want a large pizza or individual ones.  Roll or stretch out the dough to the desired size.  Drizzle olive oil to cover dough and spread with a pastry brush.  Sprinkle garlic powder over the dough.  Spread ricotta cheese over pizza and leave about one inch of dough showing.  Sprinkle with a bit of salt. 

Cook the applewood smoked bacon in a skillet and cook about halfway or a bit more.  It will finish cooking on the pizza.  Remove from the pan and cut into half or thirds.  Lay on the pizza. 

Heat oven to 500 degrees and use a pizza stone for ultimate cooking.  Be sure to let the pizza stone get really hot and do not add the pizza for 10 minute after the oven reaches 500 degrees.  Use a pizza peel to lay the pizza on the stone and remove from the oven.  Bake for 10 to 15 minutes or until the edges are golden brown.  Remove from the oven and drizzle with the blueberry jam.  Cut into slices or wedges and enjoy!

Friday Night Bites | Pumpkin Caramelized Onion Pizza

Yesterday we had the first of many storms to hit the Bay Area.  It was filled with heavy down pours and gusty winds.  If you are familiar with the lay of the land in the bay area, you know that we have many counties relatively close together along with unique traffic patterns.  Not too mention, quite a bit of traffic.  I needed to be in multiple locations for various meetings for work.  I actually traveled across different 5 counties during the day and covered quite a bit of distance.  In the midst of my travels I contended with heavy down pours and strong winds along with highways that had built up water.  It was quite a day indeed.  The good news is that I made it home safely.

We are expected to have similar storms through Sunday this week.  With that, it is a perfect time to make comfort food for our Friday Night Bites that we celebrate each Friday evening.  Pizza and beer is a classic pairing and perfect for a casual evening at home. If you know me, I need to add the Authentic Suburban Gourmet spin.  With my slight obsession this year with pumpkin, I created a pizza with roasted pumpkin and caramelized onion.  I felt this combination was a marriage made in heaven.  I tossed in some fresh sage leaves and really good white cheddar cheese.  The result was a combination of savory fall flavors on top of rich crispy yet chewy pizza dough.  Completely satisfying!

We have a tradition in our family that over the holidays, especially during Christmas, my brother brings the latest vintage of the AnchorSteam’s Christmas Ale.  Each year a new recipe is created and varies slightly from the prior year.  As the label at the top states for the 2012 vintage – “This is the thirty eighth “Our Special Ale” from the brewers at Anchor. It is sold only from early November to mid January.  The Ale’s recipe is different every year, as is the tree on the label, but the intent with which we offer it remains the same: joy and celebration of the newness of life. Since ancient times, trees have symbolized the winter solstice when the earth, with its seasons, appears born anew.”

With the rich, dark spiced ale, I felt this was a perfect pairing for the fall pumpkin and caramelized pizza.  I made each pizza more of an individual serving size since it was just hubby and I; however, you could cut into smaller pieces and serve to a small crowd.  The recipe is a bit “loose” so you can increase or decrease the amount of each ingredient you put on top to customize to your preference. Enjoy!

Pumpkin Caramelized Onion Pizza

Pizza dough (handmade or store bought) (I used Trader Joe’s)

1 Cup Roasted Fresh Pumpkin, cut into small cubes

1 Large Onion, peeled, cut in half and sliced thin

2 Tablespoons Butter

1 teaspoon sugar

Salt

Pepper

Olive oil

Fresh sage leaves

Garlic powder

White cheddar cheese

Pumpkin:

Take one sugar pumpkin and cut into quarters and remove seeds and pulp.  With a sharp knife, cut away the outside skin.  Then cut into ½ cubes.  Lay onto a sheet pan with sides and toss with olive oil and salt.  Bake for 30 minutes at 350 degrees or until tender.  Remove from oven and set aside to cool.

Caramelized Onions:

Slice a large onion in half, peel the skin and slice each half into thin slices.  Use a large skillet.  Over medium heat, melt the 2 tablespoons of butter, then add the sliced onions, sugar and season with salt and pepper. Over medium heat, toss everything together to completely coat the onions.  Stir frequently and cook until golden brown.  Should be about 15 to 20 minutes.  Set aside.

Pizza:

Preheat oven to 500 degrees

Shape the dough into mini pizzas or one large, your preference.  Drizzle with olive oil and sprinkle desired amount of garlic powder over dough.  Spread the desired amount of caramelized onions and then put the desired amount of the roasted pumpkin cubes over the onions.  Season with a bit of salt and pepper.  Sprinkle the desired amount of grated white cheddar cheese on top.  Add some of the fresh sage leaves over the cheese.  Bake on a pizza stone for best results. Cook until the edges of the pizza are golden brown – about 15 minutes.  Add a few fresh sage leaves prior to serving.  

Fig, Prosciutto and Stilton Pizza

Simplicity. It is something that we all want to have at one time or another, but can’t always get it with our “go, go, go” lifestyles. My hubby and I cherish the days that we have where we don’t do a heck of lot, except watch our favorite television shows and eat delicious food. Saturday was such a day for us. We call them – “Veg days”.

Saturday was a cold and rainy day in the Bay Area, which meant it was a perfect day for “vegetation”. We simply turned on our gas fireplace, brought out all the fluffy blankets, sifted through our recorded shows and began the TV marathon. After a long week, it was a terrific way to wind down and not have to make too many decisions, except for what was the next show to watch.

My newest addition is “Pam Am”. I love the setting of the 60’s, the fashion and jumping back into era where things were so different. It is great to see women finding their “voice” and moving up in the world. We indulged in the Real Housewives of Beverly Hills; let’s just say that we had about four episodes to catch up on. In fact for Halloween, one of my offices had a “Real Housewives” themed day. For all of you who love this show, I was Dana from Beverly Hills and created my own $25,000 sunglasses. All in all, a really fun team activity and many laughs were shared by everyone.

{Our office Halloween Party - Real Housewives Theme}
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For our day of relaxation, I made a simple pizza for hubby and me. I bought the ready made pizza dough from Trader Joe’s to make life simple. I added my homemade fig jam, a bit of Prosciutto, stilton and fresh figs to create a sweet, savory, salty and overall divine pizza. The flavor combinations are endless. What are your favorite pizza toppings?

Fig, Prosciutto and Stilton Pizza

Homemade or Store Bought Pizza Dough
Fig Jam
Fresh Figs
Prosciutto
Stilton Cheese

Preheat your oven to 500 degrees and place a pizza stone on the lowest rack of the oven. Let heat for at least 15 minutes.

Meanwhile, take about a ½ cup of pizza dough and work it to form a circle that is about 7 to 8 inches in diameter. Simply stretch the dough and form into circle. Use a bit of semolina to prevent the dough from sticking to a pizza paddle. This will make it easy to slice onto the pizza stone and to remove when finish cooking.

Spread a light layer of fig jam onto the pizza dough and spread to the edge of the dough. Layer with 1 to 2 slices of Prosciutto torn into pieces. Next crumble about 1 to 2 tablespoons of stilton cheese over the pizza, spreading evenly. Top with 6 to 8 quarters of fresh fig.

Slide onto the pizza stone with the paddle and cook for 10 to 12 minutes or until the pizza is golden brown. Remove and cut into four pieces and enjoy.

Peach and Prosciutto Pizza

There is just something about a slice of really great pizza. Not sure if it the crispy dough on the outside and the chewy-ness of the inside or the delish toppings. Quite frankly, I think it is the entire package. It is the flexibility and endless possibilities of the toppings. As a kid, pizza was not my favorite “go to” food, but as an adult I absolutely love it.

Considering how long it takes to make dough and how we live such busy lives, I have found that the pre-made dough from Trader Joe’s is just perfect. It is only about a dollar and a quarter. Taking into account the price of your time, this is a true bargain. If you don’t have a Trader Joe’s or as my hubby calls it – TJ’s, check out your local pizza joint to see if they sell it or the grocery store.

With peaches in peak season, I thought it would be a great combination to use prosciutto in conjunction with the sweet ripe peaches. Sort of a sweet and savory combination. I tossed in some fresh mozzarella and it was just perfect.

I purchased a pizza stone from Williams Sonoma several months ago and keep it in my bottom oven 100% of the time. The salesperson suggested the pizza peel and I have to say it was a perfect addition. It helps to transfer the uncooked pizza to the stone and retrieve it when done cooking. Simply use a bit of semolina or cornmeal under the dough on the pizza peel and it will slip right onto the stone.

This recipe is a bit loose and you can use the amounts that work best for you. Enjoy!!

Peach and Prosciutto Pizza

1 Lb. Pizza Dough
Peaches, sliced thin
Prosciutto
Fresh Mozzarella
Olive oil
Garlic powder
Parmesan Cheese, thin slices
Pepper

Preheat oven to 500 degrees for 15 minutes before cooking the pizza.

On a floured board, divide the dough into thirds. With you hands, stretch to about 6 to 8 inches in diameter. Lay on the pizza peel with plenty of semolina to make it easy to slip onto the pizza stone. Drizzle about 1 tablespoon of olive oil on the dough and using a pastry brush, spread evenly.

Sprinkle with the garlic powder. Lay about 5 to 6 peach slices and tear about two slices of prosciutto over the pizza and 8 half inch slices of the mozzarella. Grind pepper over the top and sprinkle with parmesan.

Slip onto the pizza stone and cook for about 10 to 12 minutes or until bubbly and golden brown. Remove with the pizza peel, cut and enjoy. Repeat the process with the other two thirds of the dough.

2010 "Foodie - flections"

It is hard to imagine that this is the last day of another decade. I can distinctly remember when it was 1999 and everyone was nervous about the clock striking midnight. Luckily it was a non-event for any type of negative incident. When the clock strikes that magical number “12:00” tonight, we enter into a new decade and year. During this time of year, everyone determines their resolutions, goals and aspirations for the coming year. Some are elaborate and others are simple. It is a time for reflection.

I am energized for 2011. By nature I am an optimistic person and see the glass half full versus half empty. Actually, I like to think that the glass is always full. I am certainly a realist but prefer to err on the side thinking positively. Life is very precious and my motto is to live each day to the fullest.

Many years ago I was hit by a drunk driver. Broke both my legs, almost died, spend two months in the hospital and the crash put me behind graduating college in the typical four year timeframe. (took five years) Needless to say, it was a life changing experience. However, I managed to see the positive side and knew there was more for me to accomplish on this earth. I share that experience as an insight into why I value each and every day.

This year I put energy into my enthusiasm for food, wine and entertaining and sharing my passion through blogging. Blogging provides a platform to document and memorialize your recipes. However, I soon discovered that food blogging is more rewarding, complex, fun, challenging and interesting than originally thought. Through blogging, I have met wonderful new friends, realized a new hobby of photography, improved my writing abilities and tried a lot of new recipes.

For 2011 my objectives are straightforward, uncomplicated and clear-cut. Thought I would share a few with all of you:

• Live each day to the fullest
• Cherish my husband, family and friends
• Leave each day of work knowing I did my absolute best
• Continue to share my passion for food, wine and entertaining
• Learn new things, travel new places and meet new people
• Be positive and live life

In the spirit of reflecting on 2010, I wanted to share my top ten foodie posts with all of you. I am aptly titling my List – “2010 Foodie – flections”:

Friends and Figs

One of the highlights for me was entering the FoodBuzz Project Food Blog contest. It pushed me out of my comfort zone, taught me things about myself, connected me with great new friends and honed my blogging skills (much more to learn in 2011). Being in my element, challenge number three, throwing a luxury dinner party, was by far my favorite.

Pizza Remix

What a fun challenge which helped to showcase my creativity while making some delicious pizza flavors for my husband to enjoy in between photo shoots.

Mini Red Velvet Cupcakes

I am fascinated by small bites, so why not make dessert tiny too. After having my new camera for just a short time, I was still in testing mode but happened to have one of those “money shots”. It was my first prelude to being showcased on Foodgawker and being honored with a Foodbuzz Top 9. It was a good day!

Caprese Bites

Appetizers are one of my obsessions. Given a choice between a bowl of pasta or several small plates of appetizers – the appetizers win hands down. My goal was to put a twist on the standard caprese bite and kick it up.

Fig Jam Pockets

These little gems were noted by husband to be one of the BEST cookies I have ever made. Now that is a great compliment.

Shaved Brussels Sprout with Truffle Oil Crostini

During the month of December I have made this crostini for three different parties and each time, I still absolutely love it. Guests are surprised when I tell them it is Brussels sprouts.

Fried Green Tomatoes

On my bucket list is to visit several states in the south, so until I get there, I wanted to recreate a bit of the south in my own kitchen. This recipe is a keeper.

Grapefruit Marmalade

In 2010, canning became quite an obsession. Both the process and the end product are rewarding. It brings me much joy to give these little gems to friends and family. The smile it brings to each person is priceless. That is my reward!

Pecan Cheddar Gougeres

Give me a savory treat any day over a sweet treat. Like a popover, I could easily eat 3 to 4 of these in one sitting. Note to self: only make a few times a year if possible.

Apple Fritter Poppers

One of life’s simple pleasures is something fried. It is not good for our health or waistline, but in moderation, not such a bad thing. My husband has quite an affinity for apple fritters, so I created a mini version for him to enjoy.

May each of you have a healthy, happy and prosperous New Year.

Cherish each moment!

PFB #5 | Recipe Remix: Lavash Pizza Four Ways

Several years ago I attended the Monster.com user’s conference in Boston. This behemoth job board’s headquarters now resides in a redesigned textile mill in Maynard Massachusetts. It was a three day event where the participants attended informative seminars along with providing feedback to enhance the user experience and Monster wined and dined its clients.

You are probably wondering, what does this have to do with pizza? For this event, my husband and I stayed at The Westin Copley Place in downtown Boston and one evening we had drinks and appetizers at Bar 10. We ordered the Margherita Pizza with cured tomatoes, pesto and fresh mozzarella. This was not the typical pizza; it was a grilled flatbread pizza which had a super thin, crispy crust that was to die for.

Within a few days of returning home, I set out on a quest to recreate this pizza. My first inclination was to investigate at the grocery store for the flat bread. Instead I discovered lavash bread at my local Trader Joe’s. Lavash is a soft, thin flatbread. It is commonly known as lahvash or cracker bread and is typical in Iran, Armenia and Azerbaijan. It is simple bread made of flour, water and salt and rolled very thin. Traditionally the dough is rolled out flat and slapped against the hot walls of a wood oven or tandoor. This method is still utilized in Azerbaijan, Iran and the United States.

By 997 in the medieval times, pizza made an appearance on the “culinary” scene and during the 16th century in Naples, flatbread was referred to as pizza. One of the most infamous pizzas is the Margherita which was made to honor the Queen consort of Italy by replicating the Italian flag by garnishing the pizza with tomatoes, mozzarella and basil. Pizza landed in the United States with the arrival of Italian immigrants in the late 19th century in cities with large Italian populations such as San Francisco, Chicago, New York City and Philadelphia. Still today, these cities are renowned for pizza, from thin crust to deep dish pizza.

It has now become tradition in our household that when I make homemade pizza, it is on lavash bread. This crust is thin, crispy and accommodates most every topping and creates a handheld masterpiece. Speaking of toppings, where do I begin? The choices are endless, illuminating and exciting. I often think of new ways to top this perfect platform for pizza. I must admit that pizza Margherita is probably the quintessential traditional pizza with a perfect balance of flavors.

For this challenge, the remaining 72 contestants are asked to put our spin on the same recipe: Pizza. We are given free reign to share our own ideas. Do we try out molecular gastronomy technique? Share a super secret trick? Or re-envision the dish from a different perspective? I wanted to stay authentic to who I am and what I love to make, so Lavash pizza done four ways was my choice for this challenge.

If you are looking for a great entertaining tip – host a “Create Your Own Pizza Party". Cut each lavash sheet into four pieces, set out your favorite toppings and beverages then let your guests get creative. You can host in your kitchen, where typically everyone gathers. Set out plates, napkins and forks along with an area for your guests to prepare their individual pizza creations. Perhaps even have a contest for the most creative pizza. Let your imagination run free.

I have just began to touch the tip of the iceberg with the following four recipes for lavash pizza. Each recipe below is designed for four individual pizzas, by slicing each sheet of lavash bread into four equal pieces. Each pizza will measure approximately 4 by 6 inches and the various combinations are endless. Please sit back and enjoy my four ideas for lavash pizza.

Fresh Figs, Fig Jam, Prosciutto and Blue Cheese Pizza

1 Sheet lavash bread, cut into four equal pieces
6 Fresh figs, cut off stem and cut into quarters
4 to 6 T. Fig Jam
4 to 6 T. Fresh Ricotta
4 slices of prosciutto, julienne slices
4 T. Blue cheese, crumbles

Divide the ricotta cheese among the four pieces of lavash bread and spread evenly to almost the edge. Top each one with about one tablespoon of fig jam and spread. Then top each pizza with six pieces of the fresh fig and top with the prosciutto evenly among the pizzas. Finally, sprinkle with the crumbled blue cheese. Lie onto a cookie sheet and bake at 400 degrees for 10 minutes.

Cherry Tomato, Fresh Pesto and Quattro Formaggio

1 Sheet lavash bread, cut into four equal pieces
4 to 6 T. Pesto (handmade or purchased)
20 Small cherry tomatoes cut in half
1 C. Quattro Formaggio Cheese Blend*
4 to 8 Fresh basil leaves, julienned

Spread the pesto among the four pieces of lavash bread and spread evenly to almost the edge. Divide and sprinkle the Quattro Formaggio cheese blend on each slice, then top each one with 8 tomato halves. Lie onto a cookie sheet and bake at 400 degrees for 10 minutes. Immediately sprinkle with the fresh basil leaves and serve.

*The Quattro Formaggio cheese blend is from Trader Joes. It is a blend of Asiago, Fontina, Parmesan and Mild Provolone Cheese.

Wild Mushroom, Goat Cheese, Fresh Thyme Pizza with Truffle Oil

1 Sheet lavash bread, cut into four equal pieces
4 C. Assorted fresh wild mushrooms, cleaned and cut into pieces
2 Shallots, peeled and sliced thin
3 T. Butter
Salt and Pepper
4 to 6 T. Ricotta cheese
4 to 5 T. Goat cheese
4 to 6 t. Fresh thyme leaves
Truffle oil

In a medium skillet, melt the butter and add the sliced shallots then add the wild mushrooms. Cook on medium high heat until golden brown. Season with salt and pepper to taste. Set aside.

Divide the ricotta cheese among the four pieces of lavash bread and spread evenly to almost the edge. Divide and spread the mushroom mixture among the pizzas. Add the goat cheese to each pizza by strategically placing small pieces on each one. Lie onto a cookie sheet and bake at 400 degrees for 10 minutes. Immediately sprinkle with the fresh thyme and drizzle desired amount of truffle oil on each one.

Fontina, Fresh Garlic and Arugula Pizza

1 Sheet lavash bread, cut into four equal pieces
1 C. Fontina cheese, shredded
4 to 6 T. Ricotta cheese
4 Garlic cloves, peeled and sliced thin
Dried thyme
Red pepper flakes
2 C. Arugula
Olive oil
Lemon

Divide the ricotta cheese among the four pieces of lavash bread and spread evenly to almost the edge. Divide and sprinkle the fontina cheese among the pizzas. Place the garlic slices among each of the pizzas and sprinkle with a pinch of dried thyme and a pinch of the dried red pepper flakes. Lie onto a cookie sheet and bake at 400 degrees for 10 minutes. While cooking, lightly toss a bit of olive oil and lemon juice on the arugula. When the pizza is done cooking, dress each pizza with the arugula salad on top.

It is hard to believe that challenge #5 marks the halfway point of this exciting contest. I would like to take this opportunity to pay homage and express to each of YOU the appreciation for your support through this exciting journey. I would like to especially thank my darling husband Charles for his support, patience and understanding.

The voting will open at 6AM Pacific Time October 18th through 6PM Pacific Time October 21st. 60 Winners will be announced at 12 PM Pacific Time on October 22nd. Good luck to each of the wonderful contestants!

Porcini Pizza with Truffle Oil

The other night, a good friend of ours came over to join us for dinner. He is single and doesn’t have too many home cooked meals. Typically Jack in the Box or Carl’s Jr. is his dinner entrée of choice. He shares his dating adventures with us and we give him our advice. Hopefully, our guidance is appreciated. We look forward to the day that he finds “Miss Right”, since we know he is a terrific catch for the right girl.

Now onto the food - I perused the refrigerator to see what creative dishes I could create quickly. I had been craving mushrooms and had a package of Lavash bread from Trader Joes. First thing that came to mind was a flatbread pizza.  The combination of the earthy porcin mushroom, nutty gruyere and peppery arugula, and of course the drizzle of truffle oil, I knew it would be a perfect combination. The lavash bread makes the absolutely BEST thin crust pizza and is super simple to make. The combinations are endless.

Porcini Pizza with Truffle Oil

1 Flatbread or Lavash
½ C. Re-hydrated Dried Porcini Mushrooms (04 oz)
1 ½ C. Grated Gruyere
Olive oil
Garlic powder
3 Sprigs fresh thyme
Salt
1 C. Arugula
Truffle oil for drizzling

Preheat oven to 400 degrees.

Place the dried porcini mushrooms in a cup of boiling water. Let sit for 30 minutes or until completely soft.

Tip: You can save the porcini liquid for a mushroom risotto.

Place the flatbread or lavash bread on a baking sheet. Drizzle about 2 teaspoons of good olive oil and using a pastry brush, spread over entire surface. Sprinkle garlic powder over entire surface lightly. Remove the thyme leaves and sprinkle over pizza. Place 2/3 of the porcini mushrooms over the pizza and then sprinkle the cheese. The remaining mushrooms can be strategically placed on top. Season the top with salt and pepper.

Bake for about 9 to 10 minutes, until cheese is bubbly and edges are brown. Remove from oven and distribute the arugula leaves. Lightly drizzle a tiny bit of truffle oil. A little sea salt on top enriches the flavor. Cut into desired number of slices and enjoy.

Let me know what your favorite combination is!