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04/16/08 |
                          
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Portobello Goat Cheese Pizza Yields 1 or 2 pies (depending on how you make it) 1 ea large portobello mushroom cap 1/2 ea red onion, sliced very thin or julienned 1 1/4 c. béchamel sauce 1/3 c. good scotch whisky 2 oz. chevre pizza shells (feel free to use my recipe) oil for sautéing salt & white pepper to taste Preheat your oven to 425 degrees. Tear the stem off the porto and remove the gills with a spoon. Cut the cap into about pinky-sized pieces. In a pan over medium-high heat, saute the portobello and red onion. When the onion begins to get a bit of color (about two minutes), deglaze with the whisky. (If you're cooking over gas flame, please don't burn your eyebrows off from the alcohol flames. Thank you.) Reduce heat to medium, and before all the whisky has evaporated, add the béchamel sauce. Stir until the sauce just begins to bubble, check for seasoning and set aside. Now for the pizza part; you can either use two 8-inch shells or one 12-inch shell. It all depends on how you want to serve it. Ladle a bit of the sauce on the shell, and crumble the chevre over the top. Place pizza(s) on a cookie sheet/pizza stone/old hubcap that's been pounded flat and then into the oven. Bake until golden brown and crisp, about 7 to 10 minutes. Delicious.
Note from GG: With the clientele and staff we have at Mulleady's, it's always a stretch to try and do anything that isn't Denny's food. But one day I made a veggie and peanut curry for one of the bartenders, and she loved it. She shared with the server who was working that night, and the server shot me a look and said, "You let me eat a quesadilla instead of this?" Anyway, the next time we worked together, she asked me if I could make something for her, and this is what I made. She loved it and even told me so without prefacing the comment with, "It's actually good!" I work with 8-year-olds. If you want to mix this recipe up a bit, I would suggest some shallots instead of red onions, and you could also use some fluffy pita shells instead of pizza dough. Other than that, this is a pretty straightforward dish. Oh yeah, and PLEASE be careful when you're deglazing with the whisky. Higher-proof liquors make a lotta flame, and it will take a bit of time for the alcohol to burn off. Just reduce the heat, and gently move the pan around to help speed the process.
This site was last updated 12/20/06 |
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