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Chancery Restaurant's Portobello Mushroom Pizza
1/2 C. Alfredo sauce (divided, see recipe)
1/2 C. pizza sauce (divided, see recipe)
2 (10-inch) pizza crusts, prepared but not baked (see recipe and note)
10 oz. grated mozzarella cheese (divided)
2 pinches Greek seasoning mix (divided)
2 thin slices prosciutto ham, julienne cut (divided)
14 large slices of Portobello mushrooms (use about 4 large mushroom caps, stems removed, roasted in oven until soft, about 10 minutes; divided)
2 T. chopped green onion (green part only, divided)
Prepare Alfredo sauce and pizza sauce. Prepare crusts last.
As soon as crusts are rolled out, spread about 1/4 cup of each sauce on each crust using rubber spatula. The two sauces should mix and evenly cover crusts.
Preheat oven to 475 degrees and set 2 racks to highest levels.
Divide cheese over crusts, then divide seasoning. Put half the prosciutto over each crust, then top each pizza with half the mushroom slices, arranging in a pinwheel pattern. Top each pizza with half the green onions.
Bake pizzas in preheated oven 8 to 12 minutes or until crusts are crisp and ingredients are hot, bubbly and browned. Remove pizzas from oven and cut each into 6 wedges. Place each pizza on a 10-inch round plate. Makes 4 appetizer servings.
1 C. whipping cream
1/4 C. freshly grated Parmesan cheese
Pinch of garlic powder
1/2 t. chicken soup base
1 1/2 t. cornstarch
1 1/2 t. water
In small saucepan, bring cream to boil. Add cheese, garlic powder and base; and whisk until cheese is blended in. Reduce heat and simmer until cheese is melted. Combine cornstarch and water and mix well. Add to pan gradually, whisking constantly, until mixture thickens enough to coat back of spoon.
Makes about 1 1/4 cups sauce.
1 1/2 C. regular pizza sauce
1/4 t. Greek seasoning mix
1 T. sugar
Pinch of seasoning salt
Pinch of poultry seasoning
Pinch of garlic powder
Pinch of dried oregano
Pinch of dried basil
4 T. water
2 T. freshly grated Parmesan cheese
1/2 t. baking soda
Combine all ingredients in heavy bottomed pan. Simmer about 15 minutes to combine flavors, stirring regularly.
Makes about 1 1/2 cups.
Bread machine pizza crust:
1/4 C. olive oil
1 C. warm water (110 to 120° F.)
1 T. sugar
1 t. salt
3 1/2 C. flour
1 package dry yeast
Combine ingredients in bread machine in order specified by manufacturer. Prepare according to machine instructions. Remove and divide dough into 2 parts. Use one part for making the two pizza crusts. Flatten and freeze extra dough for later use.
Divide the pizza crust dough into two parts. For each crust, set a piece of dough on a cornmeal covered bread board.
Roll dough out into a circular shape. Let dough rest about 1 minute. While it rests, it will spring back slightly. Continue to repeat the process until dough is rolled out to a 10-inch width and a thickness of about 1/8 inch. If dough is too thick, the right consistency will not be achieved. Set each pizza crust on a well-oiled cookie sheet with sides that has been generously coated with cornmeal.
Note: Crust should be topped and baked as soon as crust is finished. If dough sits too long it will rise again. After this dough is baked, it will have a thin, crackerlike consistency. If desired, use a packaged pizza crust mix designed for bread makers.
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