Tuesday, February 3, 2009
Now it's Tuesday
THE BAD: More snow.
THE GOOD: It's pretty outside. I went to exercise class today and when finished here I'm off to the library.
THE INTERESTING: I made the pizza. It was tasty. Very mild. I added some extra dry basil and Paul sprinkled on some Italian seasoning. I think a bit of garlic or onion sauteed with the mushrooms might have added a bit more zip or perhaps Gorgonzola cheese instead of Brie. Wine: Louis Bernard Cotes du Rhone Villages, a nice mellow red.
4oz (115g) mushrooms
2 tsp (10mL) olive oil
salt and pepper
1 firm, ripe Bartlett pear, thinly sliced
4oz (115g) Brie cheese cut into 1/2 inch (1.2cm) cubes
1 pizza crust, preferably thin crust
3 tbsp (45mL) basil leaves thinly shredded
Slice mushrooms and saute in oil til tender, season with salt and pepper
In a medium bowl toss mushrooms with brie and pear
Place pizza crust on oiled grill over medium-high heat: cook just until grill marks appear - about 1 minute, turn
OR: bake crust in a 425F (215C) oven until crisp
Scatter pear/brie mixture evenly over the crust. Close lid and grill or return to oven until cheese melts. 2-3 minutes
Scatter with basil and serve