Mushroom Pizza with Cambozola and Cherries

Courtesy of the Mushroom Council and Savour-Fare



8 ounces  raw pizza dough
8 ounces shiitake mushrooms
4 Tablespoons extra virgin olive oil
Salt and Pepper
1 clove garlic, minced
1 tsp fresh thyme
6 ounces Cambozola cheese
1/3 cup sweet dark cherries


Preheat your oven to 500 degrees.

Pit your cherries and slice them in half.  Set aside.

Shape the pizza dough into one or more oblong shapes and set on a cookie sheet.  Don’t bake it yet.

Remove the stems from your mushrooms (you can skip this step if you’re using Portobello mushrooms, but the stems on shiitake mushrooms are woody and should be discarded).  Slice the mushroom caps.

Heat 2 Tablespoons of the olive oil in a skillet.  Add the mushrooms, garlic and a generous pinch of salt and sauté over medium high heat until the mushrooms are soft and browned.

Brush your pizza dough with the remaining olive oil. Top with mushrooms, sprinkle with thyme, add cherries and arrange sliced cambozola cheese over the top.

Bake in a preheated oven for 8-10 minutes, or until the cheese is melted and bubbling and the crust has baked to a golden brown.  Slice and enjoy.


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