My husband is a pizza freak. Before we were married it was the main food group in his diet - yes food group. The man would eat it every day if he could - that and hot dogs. Needless to say, hubby is not the healthiest eater. On Friday nights when we are debating where we should order dinner from, he always throws in a "pizza?" and every once in a while, I let him get his way. I'm such a sweet wife, I know! :) The problem with the two of us ordering pizza is that we are complete polar opposites on pizza toppings. He loves pepperoni, the more the better. I love my pizzas sans meat with tons of veggies and pineapple. The one compromise for our pizzas is mushrooms because we both love mushrooms, especially a variety of mushrooms.
So during the month of January when we were eating vegetarian at home, I made a white mushroom pizza, using white truffle oil instead of pizza sauce and of course lots and lots of cheese. I went crazy and put a little goat cheese on the pizza, but do not recommend it. Hubby picked it off!! Oops, lesson learned. Despite the goat cheese mistake, this was super yummy. Even my pepperoni loving hubby admitted it was pretty good.
White Mushroom Pizza
An Ashley Original
Printable Version
Ingredients
Pizza crust (I was lazy this time and used store bought crust)
Variety of mushrooms, washed and sliced (I used button, cremini, and baby bellas)
1 white onion, sliced
Olive oil
White Truffle Oil
Fresh mozzarella, sliced
Italian cheese mix, shredded
Fresh parsley, chopped
Directions
Preheat oven to 400 degrees. In a large skillet, heat olive oil on medium. Saute sliced mushrooms and onions until softened, about seven minutes. Allow to cool slightly.
Brush pizza crust with white truffle oil. Place mushrooms and onions on crust and cover with cheese.
Bake for 10 minutes or until crust is golden brown and cheese is melted and bubbly. Garnish with parsley.
My beautiful cousin Lindsey is helping me host another giveaway to celebrate my one year blogging anniversary. Linds is a Scentsy representative and has offered to give one lucky reader a $25 gift certificate to purchase anything they would like from her Scentsy site. If you have never heard of Scensty you are missing out! I have been using Scentsy warmers and scents for over a year now and they are SO much better than candles! You don't have to worry about the hazards that go along with burning a candle and the scents are so yummy. Right now I am using Cinnamon Vanilla in my kitchen and Mediterranean Spa in our bedroom. My favorite scent is French Lavender, which I use in my car, and my hubby has Coconut Lemongrass in his car. There are so many great Scentsy products, I know you will have a hard time choosing just one, but in order to be entered in the giveaway you need to visit Lindsey's site and then leave a comment telling me what you get if you won the $25 gift certificate. If you are a follower or become a follower of my blog, leave a second comment and you will receive a second entry. For a third chance to win post about this giveaway on your blog or facebook and leave another comment. Please enter by midnight (Eastern Time) on Friday, November 12th. The winner will be announced on Saturday the 13th. Good luck everybody!!
All right now that we've covered the giveaway details, let's talk about Grilled Shrimp with White Truffle Oil. When my hubby and I were in NC recently, we found the coolest little shop called Green Gate Olive Oils. The store features over 40 olive oils and vinegars that you get to sample. It was so much fun trying the different oils and vinegars and we had a really hard time deciding on which ones to bring home with us. We finally settled on garlic olive oil, white truffle oil, and a balsamic vinegar aged for 18 years. This is the first thing I've made with the truffle oil and it was really delicious. The truffle oil makes the shrimp taste like mushroom, earthy and rich.
The recipe called for fresh parsley for the dipping sauce, but I didn't have any and substituted fresh rosemary instead. I also added in about quadruple the amount of onion that the recipe called for, which I am not so sure was a great idea because it wasn't so much of a dipping sauce and became more of an onion sauce. Overall, it was a great use of our new white truffle oil. If you cook with truffle oil, what is your favorite way to use it?? I'd love any ideas!
Grilled Shrimp with White Truffle Oil
From What's Cooking America.net
Serves 4
Printable Version
Ingredients
16 large shrimp
3 tablespoons extra virgin olive oil
1/2 cup white truffle oil
1/4 cup fresh squeezed lemon juice
2 tablespoons chopped sweet onion
2 tablespoons chopped fresh parsley
Salt and freshly ground black pepper
Directions
Peel and devein the shrimp (I didn't have to do this because I use precooked shrimp). Using a sharp knife, butterfly shrimp by cutting along the inner curve or underbelly about halfway, leaving the tails firmly attached. Press the shrimp down flat like a butterfly and place in a a shallow dish. Sprinkle with olive oil and refrigerate, covered until ready to cook.
In a medium bowl combine white truffle oil, lemon juice, onion, and parsley. Season to taste with salt and pepper and set aside.
Preheat grill. Oil grill to help prevent shrimp from sticking. Season the shrimp lightly with salt and pepper. Place shrimp onto hot grill and cook for approximately 2 minutes on one side. Turn and cook another 1 minute or until shrimp are opaque in center. Remove from grill.
To serve arrange shrimp on a plate and drizzle with a little of the white truffle vinaigrette.
Place remaining vinaigrette in a small bowl for dipping.
