Mushroom, Zucchini, and Swiss-Cheese Pizza

Name: Mushroom, Zucchini, and Swiss-Cheese Pizza
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon dried thyme; 118 milliliters dry white wine; 1 teaspoons fresh-ground black pepper; 454 grams mushrooms, sliced thin; 3 Tbsps olive oil; 59 milliliters grated Parmesan; 907 grams store-bought or homemade pizza dough; 1 teaspoon salt; 473 milliliters 1/2 pound Swiss cheese, grated (about; 1 slice zucchini, halved lengthwise and cut crosswise into thin slices

Mushroom, Zucchini, and Swiss-Cheese Pizza

Mushroom, Zucchini, and Swiss-Cheese Pizza might be just the main course you are searching for. One portion of this dish contains around 38g of protein, 35g of fat, and a total of 932 calories. This recipe serves 4. A mixture of mushrooms, zucchini, salt, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the oven to 42

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Oven

Oil two 12-inch pizza pans or large baking sheets. Press the dough into a 12-inch round, or 9-by-13-inch rectangle, on each prepared pan.

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Dough

Cooking Oil

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Baking Sheet

Frying Pan

Bake until the dough begins to brown, 10 to 15 minutes.

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Dough

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Oven

Meanwhile, in a large nonstick frying pan, heat 1 tablespoon of the oil over moderately high heat.

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Cooking Oil

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Frying Pan

Add the zucchini and cook, stirring occasionally, until almost tender, about 3 minutes.

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Zucchini

Transfer to a small bowl.

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Bowl

Heat the remaining 2 tablespoons of oil in the same pan.

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Cooking Oil

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Frying Pan

Add the mushrooms, salt, pepper, and thyme and cook, stirring frequently, until the mushrooms are golden, about 5 minutes.

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Mushrooms

Pepper

Thyme

Salt

Return the zucchini to the pan, add the wine, and simmer, stirring occasionally, until the vegetables are tender and all the wine has evaporated, about 5 minutes more.

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Vegetable

Zucchini

Wine

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Frying Pan

Spread the vegetable mixture on the partially baked pizza crusts.

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Prepared Pizza Crust

Vegetable

Spread

Sprinkle each with Swiss cheese and Parmesan and bake until the cheese melts, about 10 minutes.

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Swiss Cheese

Parmesan

Cheese

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Oven

Wine Recommendation: Nebbiolo is the grape of great Italian wines such as Barolo and Barbaresco. You can enjoy its complex mushroom, spice, rose-petal, and strawberry flavors in a much less expensive Nebbiolo delle Langhe or Nebbiolo d'Alba.

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Strawberries

Mushrooms

Wine

Grapes

Notes: If you prefer to use store-bought pizza shells, such as Boboli, simply start this recipe with Step

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Pasta Shells

Spread the topping directly onto the shells in Step 4, no prebaking required.

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Pasta Shells

Spread

Equipment

Ingredients

Servings:

1teaspoon

dried thyme 118milliliters

dry white wine 1teaspoons

fresh-ground black pepper 454grams

mushrooms, sliced thin 3Tbsps

olive oil 59milliliters

grated Parmesan 907grams

store-bought or homemade pizza dough 1teaspoon

salt 473milliliters

1/2 pound Swiss cheese, grated (about 1slice

zucchini, halved lengthwise and cut crosswise into thin slices

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Castello di Ama Chianti Classico San Lorenzo Gran Selezione. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 48 dollars per bottle.