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