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8/10/2015 11:00 AM grooming • 0 Comments

Mushroom Pizza with Gruyere cheese, Spicy Soppressatta and black olives

There are those of us who love pizza, there is those of us who study pizza and obsess over it. After all, how many times did pizza save you when you were cramming for a big exam in college?  I am sure if you are a parent one of your staple meals at any point in time for your kid’s is pizza.  There are two important elements in making a great pizza, the sauce and of course the crust. 


Recently as I have become more of a Gluten Free eater, I have taken time to find the best quality doughs and crusts available on the market. There are some pretty amazing choices offered at most quality natural grocery stores. If Gluten Free is not your bailiwick, there are other options you can use to be more adventurous with your pizza crust, such as finding a local bakery and using some of their flat breads.


My goal is to teach you the basics and get you to step outside of your comfort zone and then once you are ready, we will get into creating our own dough.


This pizza is a bit funky, fun and a little traditional with a mix of elegance. It’s a perfect game time meal, food for a date or just something for you to eat and reflect on while chilling in your kingdom.


As a kid, I never liked mushrooms I was sacred of the way they tasted, looked and smelled. As an adult I am an addict because once you learn how to cook, your skills help you appreciate how badass certain foods can be, in this case mushrooms.



Here's what is needed:

  • Your Choice of Pizza Dough or Crust
  • 1 tablespoon of chopped garlic
  • 2 table Spoons of Olive Oil
  • 1 teaspoon of salt
  • 1 teaspoon of pepper
  • 4 ounces of Gruyere cheese
  • 1 cup of mixed Portobello, Porcini and button mushrooms (slightly and lightly chopped).
  • 2 mushroom caps of your choice, Portobello preferred trimmed and thinly sliced.
  • 1 small to medium red Onion Chopped
  • 1-teaspoon rosemary
  • 1 cup red wine
  • ¼ cup heavy cream
  • Black Olives Chopped
  • Spicy Soppressatta or Pepperoni
  • Parmesan cheese
  • Truffle oil to drizzle




1. Once you have established your pizza dough, preheat the oven to 500 degrees.



2. To make the sauce chop the onions, garlic and mushrooms put aside.


3. Pre heat large frying pan over medium-high heat, add the oil, the onions and cook for 4 minutes.


4. Add the assortment of mushrooms with the garlic and cook for another 5 to 7 minutes until the entire mixture looks soft and tender.

5. Pour in the red wine increase the heat slightly until the wine has reduced.


6. Next add the rosemary and heavy cream and let it simmer on low heat for about 1 minute.

7. Remove the sauce mixture from the heat and transfer into a food processor, add the salt and pepper and blend.

8. Meanwhile put your crust in the oven for about 3 minutes to heat up.

9. Take your crust place it on a pizza/ baking stone or an oven tray. Apply the blended sauce, the Gruyere cheese, chopped black olive, soppressatta and desired amount of Parmesan cheese.



10. Bake for 9 minutes once complete, transfer to a firm surface, garnish with more parmesan, black pepper and drizzle with a little bit of olive or truffle oil.

Now youre ready to cut into slices and serve



Note: You will have extra sauce. Save it and use it as a dip with crackers or put it on toast and my favorite mix with your morning eggs. Use your imagination and have some fun, there are no rules and if there are, break them please.