30 days, 30 dinners - Meal #6 Pizza

Thanks to our friends at Jeremy&Kathleen, we've become fascinated with making our pizzas. Last week, we enjoyed Roman pizzas, but this week we were more ambitious.

One of our favorite local pizza joints, The Wedge, has this divine pizza called the Truffle Shuffle. Here's our attempt at remaking it...
Smoked mozzarella pizza with sauteed mushrooms

Pizza Crust:
A favorite (thanks Jeremy&Kathleen) from another favorite blog, 101 Cookbooks. We haven't quite mastered the thinness of this crust (see picture below), but it's tasty all the same.

Toppings:


1 1/2 C of smoked mozzarella
Sauteed porcini and baby portabella mushrooms
- Wash, chop and saute mushrooms in olive oil and 1 TBS butter. Add salt and a couple dashes of Worchestire sauce.
Fresh Spinach
Pulled chicken breast
Caramelized onions
- Slice a yellow onion into rings. Saute with olive oil and a squirt of honey until golden brown.

Assemble the pizza:
Brush crust with olive oil (we sauteed it with a garlic clove first to add to the flavor)
Place a thin layer of cheese over the crust, leaving at least 3/4 inch around the edges for the "crust"
Place other ingredients on top of this and follow with another thin layer of cheese

Bake at 475 or 500 degrees until cheese and crust browns.

(note:I sprinkled some balsamic vinegar over mine right before eating to cut the savory-ness of it)