Ingredients

  • 1 pizza dough stretched to conform to pizza stone.
  • 3 tablespoons butter divided
  • 1 cup fresh mushrooms thin slice
  • 1 shallot skin removed, root intact.
  • pinch sugar
  • 1 tablespoon red wine vinegar
  • 1 cup fresh microgreens
  • 1/4 cup aged balsamic vinegar
  • pinch kosher salt
  • 2 oz Asiago cheese grated

Instructions

  • Preheat oven to highest setting.
  • Prepare pizza stone with non-stick coating, place in oven.
  • Using skillet, melt 1 tablespoon butter over medium high heat, saute mushrooms until tender, remove and set aside.
  • Reheat skillet over medium heat, add remaining 2 tablespoons butter.
  • Slice shallots lengthwise, about 1/4″ thick, then slice again to form square “matchstick” slices.
  • Place shallots in skillet and saute for about 10 minutes, stirring frequently, until brown.
  • Add sugar and vinegar, stir and add microgreenss.
  • Remove from heat and set aside.
  • Remove stone from oven and place pizza dough on top.
  • Using pastry brush, evenly apply balsamic vinegar.
  • Top with mushrooms, shallots, and microgreens and place in oven.
  • Reduce heat after 5 minutes and bake an additional 5 to 10 minutes until brown and crispy.
  • Remove pizza from oven, sprinkle Asiago cheese on top.
  • Allow to rest a few minutes then serve and enjoy