To Try: Jacques Pepin’s Mushroom & Gruyere Pizza

From “Jacques Pepin’s Heart & Soul in the Kitchen”

Serves 2 for lunch, 2-4 as an hors d’oeuvre

2 Tablespoons peanut oil
2 flour tortillas (8″ across)
1 cup diced (1/2″) Gruyere cheese (about 5 oz)
3 cups sliced (1″ pieces) portobello mushrooms (about 6 oz)2 scallions, cut into 1″ pieces
1/4 teaspoon salt
1/4 teaspoon black pepper

Preheat the oven to 425 degrees.

Rub 1 teaspoon of the oil on one side of each tortilla and arrange them oiled side down on a baking sheet lined with aluminum foil.

Combine the cheese, mushrooms, scallions, salt and pepper in a food processor and process until you have a coarse puree.  Spread the puree on the tortillas, covering the entire surface of each one.  Sprinkle the remaining 4 teaspoons oil on top.

Bake the pizzas for 12 to 14 minutes, until hot, bubbling, and browned underneath.  Cut into quarters and serve.

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Published in: on July 13, 2016 at 2:25 pm  Leave a Comment  

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