Kitchen Swap: Paris Pizza, The Toasted Pheasant

Welcome to the Mushroom Channel’s newest feature!  We’ll be giving out recipes from some of our favorite restaurants every Thursday in our  “Kitchen Swap.” Each recipe is designed to make it easier for you at-home chefs to try some delicious dishes.

If you make this week’s recipe and decide to write a blog post about it, leave the link in the comments section. We’ll feature photos of the submissions in a separate post the following week!

Try this week’s featured recipe: The Paris Pizza, courtesy of Chef Peter Leonavicius of Toasted Pheasant Bistro in Tampa, FL. This recipe is the perfect representation for a Euro-style cafe with American flair and Mediterranean influence. Whole wheat pizza dough spread liberally with Boursin cheese, thinly sliced tomatoes, fresh portabella mushrooms and grilled chicken scaloppini then topped with slices of Brie cheese…surely Paris isn’t the only city that would gladly lend its name for this bright, decadent dinner.

Chef Leonavicius strives to create comfortable, simple yet delicious dishes, made from only the freshest and highest quality ingredients…making it no wonder that Toasted Pheasant Bistro was voted Best of Tampa Bay for the past five consecutive years. Bon appétit!

Paris Pizza Recipe courtesy Chef Peter Leonavicius, Toasted Pheasant Bistro, Tampa, FL

Serves 1 to 2

• 4 1/2 ounces whole wheat pizza dough
• 3 ounces Boursin cheese, softened
• 5 ounces (1 med.) fresh tomato, thinly sliced
• 2 ounces thinly sliced raw portabella mushroom
• 4 ounces lightly grilled chicken scaloppini
• 2 ounces Brie with the outer rind, sliced 1/8 inch thick

1. Roll the dough into a 10-inch circle.
2. Spread the Boursin cheese onto the pizza crust, and place a single layer of tomato slices on top. Bake at 400 degrees F for 5 minutes, or until the tomato layer is warmed and the crust begins to crisp.
3. Fan the portabellas onto the tomato layer evenly, sprinkle with salt and pepper. Bake for 2 to 3 minutes more.
4. Place the chicken evenly over the mushrooms and scatter on the Brie. Finish in the oven for another 2 to 3 minutes, being careful not to let the Brie get too hot, as it will tend to melt away.
5. Cut the pizza into slices and serve immediately.

This entry was posted on Thursday, February 12th, 2009 at 5:43 pm and is filed under Uncategorized. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.