GLUTEN-FREE CREAMED MUSHROOM & FRESH THYME PIZZA

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by Debra

It’s February, it’s Valentine’s Day week, it’s cold outside and there’s snow on the ground – pretty typical here in the Midwest. What’s not typical here in the Midwest, at least in this house, is that The Professor and I began a new exercise program in January and . . . I can’t believe I’m saying this but . . . we’re still at it. As in, getting up every day and actually doing a full exercise routine, sweating and everything. I know. Who are we?!! The truth of the matter is, we are actually enjoying the process. I know. Again, who are we?!! 

The Professor and I found some of the most lovely mushrooms at one of our local winter farmer’s markets – beautiful Oyster and Shiitakes that were just begging to be made into one of our very favorite pizzas, creamed mushrooms and fresh thyme. It’s really a riff on a decades-old appetizer – creamed mushroom toast points; instead of using toast as a base, we use pizza crust.

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And lest you think pizza and exercise don’t go hand-in-hand, I offer this: a bit of white wine, a glug of cream, a few pieces of torn buffalo mozzarella (it’s super creamy and spreads beautifully so you don’t need much), a drizzle of olive oil and you’ve just created one of the most favorite pizzas we make. Start with a fresh, crisp salad, pour some fizzy water in a pretty glass, light a few candles, make sure your playlist includes a bit of Nora Jones, Donny Hathaway, Etta James, Van Morrison, Carole King, Eric Clapton, Ray LaMontagne, Bonnie Raitt and Alicia Keys and you have a beautiful meal that beats any pizzeria, Valentine’s Day or not.

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Adri

I love pizza, and with the creamed mushrooms, I bet this is absolutely delicious. It looks so tempting. Thanks for this one!

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