Portobello Swiss Pizza
1/4 cup (60 mL) butter
3 cups (750 mL) sliced portobello mushrooms
2 cloves garlic, chopped
1/4 cup (60 mL) chopped fresh parsley
1 precooked pizza crust, 16 inch (40 cm) in diameter
1 cup (250 mL) rapini or broccoli florets, blanched
1/3 cup (80 mL) chopped red onion
8 oz (250 g) Canadian Swiss, shredded
Salt and freshly ground pepper, to taste
Preheat oven to 450 °F (230 °C).
Melt butter in a frying pan over high heat and sauté mushrooms and garlic until fragrant (do not brown garlic). Add parsley and salt and pepper to taste.
Spread mushrooms on pizza crust. Top with rapini or broccoli florets and red onion. Sprinkle with cheese and bake on middle rack of oven for 7 to 10 minutes or until cheese is golden.
Serve with a mixed green salad topped with sun-dried tomato dressing.
Complementary Wines: Beer: Ale, Bloody Caesar, Rioja, Sangiovese, Vernaccia Di San Gimignano
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