Duxelles Pizza

Quite possibly my best pizza ever...

No, really!

After finding a huge mushroom sale, I knew I had to make some duxelles FAST... because mushrooms just don’t last long.  So, of the ten 8 oz. containers we bought, I cleaned, processed, and cooked down seven. 

I portioned and froze most of the duxelles, but decided to make something really mushroom-y for dinner. 


I coated the pizza dough with a good layer of duxelles, added chopped tarragon and thyme from the garden, microplaned some garlic, sprinkled on some red pepper flakes, salt, and pepper... and then topped the pie with a judicious amount of fresh mozzarella and Parmigiano, drizzled it with EVOO, and baked. 

When it emerged from the oven, I sprinkled it with one of my new favorites:  Truffle Zest. 

Well, after the first bite I realized that the Pizza Pantheon needs to make room...

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