Super Beefy Mushroom Pizza
Author: 
Recipe type: topping
 
Ingredients
  • Half ounce dried porcini mushroom
  • 1 large Portobello mushroom, (3 ounces)
  • 12 ounces fresh medium sized pizza button mushrooms
  • 7 roasted garlic cloves, chopped fine
  • 3 tablespoons extra virgin olive oil
  • 12 ounces ground beef, (80/20 ground chuck mix)
Instructions
  1. Pour 1 cup of very hot tap water into a small container containing the dried porcini to rehydrate for 10 minutes.
  2. Cut the Portobello mushroom in slices then opposite three times to produce half-inch strips.
  3. Rough-cut the button mushrooms in quarters and place all into a roasting pan.
  4. Cut the (now rehydrated) porcini mushrooms very fine and add to the other mushrooms, add the roasted garlic and extra virgin olive oil and small chunks of the ground beef into the mix.
  5. Toss all together.
  6. Bake in a 475-500 F deck or conveyor pizza oven for 8 to 10 minutes, tossing once. The beef may have only been par-cooked, but it will also cook through on the pizza.
  7. Pull from the oven, season with salt and let cool.
Recipe by Pizza Today at https://pizzatoday.com/recipes/pizzas/super-beefy-mushroom-pizza