Mushroom Duxelles and Basil Pesto Pizza

If you want to make you own pizza, check out our recipe for gluten free mini pizza – a new technique (which you can also make as one large pizza).

However, with it being the holiday season, we’re opting to use a frozen pizza to save time (which you can find at Costo). By the way, Sabatasso's is the best frozen pizza we’ve ever tasted – gluten free or not!. It’s so good, we rarely bother to make Pizza from scratch any more.

Start by dicing 1 large shallot. Clean and rough chop the mushrooms. Add them into a food processor and pulse until chopped. we use our Cuinsinart Mini-prep to chop the mushrooms.

Now to make the Duxelles. Melt a tablespoon of butter in a pan on medium-low and add the shallots. Cook until softened. Clear a space in the middle and add the garlic. Cook for 30 seconds, then stir into the shallot. Then add the chopped mushrooms.

Cook, stirring occasionally until the liquid is released for at 5-6 minutes. Increase the heat to medium-high and cook, again stirring occasionally, until most of the moisture is evaporated.

Add 2 tablespoons of Port. Cook a minute longer to burn off the alcohol. We only have adults in our household, but feel free to skip the Port if you have kids.

Turn off the heat and mix in the defrosted parsley. These frozen cubes are another huge convenience. It saves us from wasting fresh parsley, which just spoils in the fridge after using just a little bit.

Spread a layer of basil pesto onto the pizza with a  spatula. Again, you can make your own (see how to make pesto). But we’re opting for convenience.

Add the duxelles and then the black olives.

Drizzle olive oil around the crust.

Cook in a 450 degree oven for 12-14 minutes.

Garnish with micro greens if you wish and serve.

Variation: if you don’t want to go to the trouble of making the Duxelles, opt for sliced mushrooms instead. We also add diced chicken on this one.

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