Tuesday, March 22, 2011

Mushroom and broccoli pizza

Someone asked me recently if there's anything I won't consider as a pizza topping.

So far, no.

But it's helpful to think of "pizza toppings" not so much as "toppings," but more "things that go well with bread and cheese."

And as we all know, there is very little in this world that doesn't go with cheese.

Sushi, maybe.

Anyway, when thinking about pizza, don't get hung up on pepperoni, etc. Use a pizza crust as a repository for leftovers/whatever you have on hand, cover it with cheese, and see what happens.

Which is what I did with this pizza: I had two big portobello mushroom caps and one big head of broccoli. Add cheese and voila.

In order:

pizza crust
drizzle of olive oil
ricotta cheese
two sliced portobello mushrooms, or the equivalent amount of some other kind of mushroom
one big head of broccoli, florets sliced lengthwise (no need to cook the broccoli; just add it raw and it will roast)
shredded parmesan
Italian seasoning

Bake at 475 for 15-20 minutes.

1 comment:

  1. I've put some crazy stuff on my pizza, too! Usually I just dig up whatever needs using in the fridge (or freezer). I can't stand potato pizza, though.