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Print Recipe
Mushroom and Leek Stovepot Pizza
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Prep Time About 10 minutes
Cook Time About 15 minutes
Servings
Prep Time About 10 minutes
Cook Time About 15 minutes
Servings
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. This pizza is made in a saucepan; the difference is somehow noticeable, try it for yourself.
  2. Ingredients: 2 tablespoons olive oil 1 store-bought (or home-made) prepared pizza crust, thick or thin -- your choice 1 tablespoob butter 185 g of your favourite mushrooms, cleaned and sliced thinly 1 medium leek, trimmed, washed and cut thinly 3 sprigs fresh thyme, stems discarded Salt and pepper 125 g store-bought sun-dried tomato pesto 125 g Gombozola or similar cheese, sliced
  3. Directions: 1. In a large saute pan over medium-high heat, add oil and pizza crust. Weigh down crust with a cast iron pan or a full kettle. Cook crust for 3 minutes or until bottom of a crust ia nicely browned. 2. While crust is cooking, in a second saute pan, over medium-high heat, add butter, mushrooms, leek, thyme, salt and pepper. Saure for 5-6 minutes, or until nicely browned. 3. Flip crust and smear brown side with pesto. Spread the vegetables around crust and top with cheese. Return to pan, cover tightly, reduce heat to medium-low, and cook until cheese is fully melted and the bottom of the crust is crispy.
Recipe Notes

Source: Old CookShare. Recipe ID: 2120

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