Oyster Mushroom And Boursin® Pizza

This vegetarian favorite will quickly become a favorite for meat eaters, too. Tender and golden oyster mushrooms arranged alongside Boursin Dices combine to make the perfect pizza topping. Get your pizza ready—cause things are about to get busy.

Created by Chef Christophe Joignant, Capital City Club

Portions

- +

Preparation time

–

Cooking time

–

Price category

–

Ingredients

For Pizza:

6 oz fresh oyster mushrooms, trimmed fresh oyster mushrooms, trimmed
2 tbsp clarified butter clarified butter
0.5 cups cup high-quality olive oil high-quality olive oil
1.5 lbs shallots, peeled and thinly sliced shallots, peeled and thinly sliced
1 frozen pizza dough, thawed frozen pizza dough, thawed ¹
5 oz Boursin® Professional Frozen Dices Garlic and Fine Herbs
1 cups cup arugula arugula
kosher salt and ground pepper, to taste kosher salt and ground pepper, to taste

¹ 9 oz

Preparation

For Pizza:

Heat the oven to 300°F.
In a bowl, toss the mushrooms with the butter and season with salt and pepper. Spread on a baking sheet and bake for 10 minutes. Let cool slightly.
Heat 3 tablespoons of the oil in a heavy 12-inch skillet over medium-high heat. Add the shallots, season with salt and pepper and cook uncovered, stirring occasionally, until softened and beginning to brown. Reduce the heat and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce the heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove and let cool slightly.
Increase the oven to 475°F. Put a rack in the middle position.
Stretch the pizza dough into a 12-inch round and put it on a parchment-lined baking sheet. Spread the caramelized shallots over the top. Spread the mushrooms over the shallots. Distribute the Boursin dices over the mushrooms. Bake the pizza until the underside is golden and the cheese is beginning to brown, 14 to 16 minutes.
Toss the arugula with the remaining 1 tablespoon oil, season with salt and pepper and spread it over the pizza out of the oven. Cut into slices to serve.

Boursin®

Boursin® Professional Frozen Dices Garlic and Fine Herbs

750 g

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Oyster Mushroom And Boursin® Pizza

Portions
1

Preparation time
minutes

Cooking time
minutes

Cost per person
€

Ingredients

For Pizza:

6 oz fresh oyster mushrooms, trimmed fresh oyster mushrooms, trimmed
2 tbsp clarified butter clarified butter
0.5 cups cup high-quality olive oil high-quality olive oil
1.5 lbs shallots, peeled and thinly sliced shallots, peeled and thinly sliced
1 frozen pizza dough, thawed frozen pizza dough, thawed ¹
5 oz Boursin® Professional Frozen Dices Garlic and Fine Herbs
1 cups cup arugula arugula
kosher salt and ground pepper, to taste kosher salt and ground pepper, to taste

¹ 9 oz

Preparation

For Pizza:

Heat the oven to 300°F.
In a bowl, toss the mushrooms with the butter and season with salt and pepper. Spread on a baking sheet and bake for 10 minutes. Let cool slightly.
Heat 3 tablespoons of the oil in a heavy 12-inch skillet over medium-high heat. Add the shallots, season with salt and pepper and cook uncovered, stirring occasionally, until softened and beginning to brown. Reduce the heat and continue to cook, stirring occasionally, until tender and golden, about 15 minutes more. Reduce the heat to low and continue to cook, stirring occasionally, until very soft and deep golden brown, about 15 minutes more. Remove and let cool slightly.
Increase the oven to 475°F. Put a rack in the middle position.
Stretch the pizza dough into a 12-inch round and put it on a parchment-lined baking sheet. Spread the caramelized shallots over the top. Spread the mushrooms over the shallots. Distribute the Boursin dices over the mushrooms. Bake the pizza until the underside is golden and the cheese is beginning to brown, 14 to 16 minutes.
Toss the arugula with the remaining 1 tablespoon oil, season with salt and pepper and spread it over the pizza out of the oven. Cut into slices to serve.