So when I had some leftover Marsala wine from a chicken dinner, mushrooms were the clear ingredient to soak up some great Marsala taste. And thus this mushroom marsala pizza was born! Delicious, filling, and bursting with mushrooms, it was a great weeknight meal!
Mushroom Marsala Pizza
One, 12 inch thin pizza crust (I created this mine from this recipe using half whole-wheat flour)
20 ounces mixed mushrooms (I used cremini, baby portobello, and portobello)
1 cup Marsala wine
3 TB butter
3 TB heavy cream
Pinch of fresh herbs (I used sage but thyme or rosemary would also work well)
1 cup Parmesan cheese
2 cups mozzarella cheese (you could use a variety of cheeses you have on hand: asiago, fontina, etc)
Preheat oven to 475 degrees.
1. Heat a large pan over medium-high heat than add in the mushrooms - this will look too many mushrooms at first but they cook down.
2. Continue to cook and stir the mushrooms as they release their moisture (it will look like water is filling the pan) and stir to thoroughly coat them in their own juice.
3. When most of the liquid has boiled away, add a pinch of salt, butter, and fresh herbs. Cook for about 3-4 minutes or until nicely sauteed and browned.
4. Add Marsala wine to the pan and increase the heat to high. Boil until most of the Marsala has evaporated.
5. In the last minute, add in the cream and stir well until coated.
6. On your rolled-out pizza crust, pour out the mushrooms and any remaining sauce and spread around until evenly coated. Top with the cheese.
7. Bake either on a pizza stone or baking sheet for 10-12 minutes or until cheese is bubbly and brown. Bon appetit!