Do you like chicken marsala and pizza? What better than combining the two and you get mushroom marsala pizza! Delicious and perfect for a family dinner night.
Total Time
1hr
5.0
1 Rating
Author: A Hint of Rosemary
Servings:
4
Ingredients
Cheese Sauce
•
1
Tbsp
Butter
•
1
Tbsp
All-Purpose Flour
•
1
cup
1% Low Fat Milk
•
as needed
Salt
•
as needed
Freshly Ground Black Pepper
•
1
cup
Shredded Italian Blend Cheese
Mushroom Pizza
•
1
Tbsp
Butter
•
as needed
Olive Oil
•
6
cups
Small
Baby Bella Mushrooms
, quartered
•
1
sprig
Fresh Thyme
•
1
clove
Garlic
, grated
•
3/4
cup
Vegetable Stock
or Vegetable Broth
•
3/4
cup
Marsala Wine
•
1
Pizza Dough
•
1
cup
Shredded Italian Blend Cheese
•
1
pinch
Crushed Red Pepper Flakes
(optional)
•
to taste
Aged Balsamic Vinegar
•
to taste
Fresh Basil
, chopped
Cooking Instructions
1.
Create a roux by melting the Butter (1 Tbsp) in a small sauce pan. Add the All-Purpose Flour (1 Tbsp) and mix until incorporated. Allow to cook for 1-2 minutes until the flour cooks out and you only smell butter.
2.
Whisk in the 1% Low Fat Milk (1 cup) and bring to a simmer. Allow to simmer until thickened, continuously whisking.
3.
Once thick, season with the Salt (as needed) and Freshly Ground Black Pepper (as needed), then stir in the Shredded Italian Blend Cheese (1 cup). Taste and adjust as needed. Set aside and keep warm over low heat.
4.
Preheat the oven to 425 degrees F (220 degrees C) or whatever temperature your pizza dough recipe recommends.
5.
Heat the Butter (1 Tbsp) and 2 counts of Olive Oil (as needed) in a medium sauté pan. Add the Baby Bella Mushrooms (6 cups) and cook for 5-6 minutes until soft and brown.
6.
Add the Garlic (1 clove) and Fresh Thyme (1 sprig) leaves and cook until fragrant, about one minute.
7.
Add the Vegetable Stock (3/4 cup) and Marsala Wine (3/4 cup). Simmer for about 8 to 10 minutes until the sauce has reduced enough to coat the mushrooms, however still a bit loose.
8.
Prepare the Pizza Dough (1) by rolling into your desired shape and placing on a pizza pan. Top with the cheese sauce, leaving a 1-inch gap from the crust, then evenly spoon over the mushrooms and pan sauce.
9.
Top with the Shredded Italian Blend Cheese (1 cup) and bake until golden brown, about 20 to 25 minutes.
10.
Before serving, sprinkle with Crushed Red Pepper Flakes (1 pinch) for heat. If desired, add a splash of Aged Balsamic Vinegar (to taste) and Fresh Basil (to taste).
Nutrition Per Serving
CALORIES
595
FAT
20.9 g
PROTEIN
31.4 g
CARBS
64.3 g
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