Mushroom Pizza

 Mushroom Basil pizza with goat cheese

The craving for mushrooms last night came down to two options, mushroom barley soup or the winner, pizza.  It was a sunny day with a soft breeze, warming up after a week that felt more like autumn then mid-August.  As I listen to my body more and to what I am craving when, mushrooms are a go-to when I feel a little off, as if my body is struggling to stay healthy.

This fruit of a fungus has great medicinal effects; aiding the body in detoxification, boosting the immune system with alpha and beta glucans, and providing your body with much needed vitamin D.  There are many studies demonstrating anti-inflammatory and tumor reducing properties.

I used Jamie Oliver's basic pizza recipe and added the toppings.  I cook the crust for approximately 7 minutes on a pizza stone before adding the sauce and toppings.

Mushroom Basil Pizza with Goat Cheese

Serves 2-3

• 8-12 ounces of crimini or Shitake mushrooms (organic if possible)
• 3 cloves garlic
• 1 small red onion,
• 1/2 organic red bell pepper
• Kalamata olives, pitted and halved
• Fresh basil to garnish, Dry basil to cook
• Capers
• Organic goat cheese
• Olive oil
• Salt and pepper

-Clean and slice the mushrooms

-Peel and thinly slice the garlic and the red onion

-Halve the red pepper, remove seeds and pith, julienne 

-Heat up 1 Tbsp of olive oil in a nonstick pan at a medium heat

-Add red onion and cook for 2-3 minutes until softened

-Add the garlic and sliced red pepper, saute for 3 minutes

-Throw in mushrooms, 1 tsp dried basil and 1/4 tsp salt

-Cook until mushrooms the liquid has evaporated they are slightly browned

-Add olives and heat through

-Remove from heat until the pizza dough has cooked to a very light brown

-Use a ladle to carefully add the pasta sauce to the crust, pull the shelf of the oven out a little to prevent burning yourself

-Spread mushroom mixture evenly over the pizza

-Return to the oven for 5-7 minutes until the crust is a golden brown

-Remove from the oven, sprinkle with goat cheese, 1 Tbsp capers, and fresh basil leaves to serve

Yum!