Porcini Pizza
- 2 tbsps unsalted butter
- 6 oz. fresh porcini bouchons (or fresh mushroom with good flavor), sliced 1/4-inch thick
- salt to taste
- 2 balls of pizza dough (my favorite pizza dough)
- 2-4 tbsps garlic butter
- salt and pepper
- 8 oz. mozzarella cheese
- Parmesan cheese, grated
- red pepper flakes
- 2 cloves garlic, minced
- 1/4-1/2 tsp sea salt
- 1/4 cup (4 tbsps) unsalted butter, softened
- Produce
- Garlic (2 cloves)
- Condiments
- Garlic butter (2 tbsps)
- Cooking & Baking
- Pizza dough (2 balls)
- Red pepper flakes (1)
- Salt (1)
- Salt and pepper (1)
- Sea salt (1/4 tsp)
- Dairy
- Butter, unsalted (6 tbsps)
- Mozzarella cheese (8 oz.)
- Parmesan cheese, grated (1)
- Other
- 6 oz. fresh porcini bouchons (or fresh mushroom with good flavor), sliced 1/4-inch thick
Preparation
Read recipe preparation on userealbutter.com
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Recipe Stats
Published August 24, 2012 (5 months ago).
52 people saved this recipe.
