Thursday, July 21, 2011

Mushroom & Goat Cheese Pizzetta

I was fortunate enough, recently, to receive some wonderful wild mushrooms from a friend who gathers them and then cans her harvest.  I have to admit, I've been hoarding them.  They are an extra-special treat and I knew right away I wanted to use them for a really special pizza or pizzetta.  Our Godson recently arrived to spend the summer with us, so a couple nights after he arrived, when the weather was beautiful, we BBQ'd some steaks and I decided to grill some pizzetta to go along with it!  To cut corners, I picked up some "pocketless" pita.  Then I warmed some olive oil in a small saucepan and dropped in several cloves of coarsley chopped garlic as well as some fresh rosemary & thyme.  I let them all steep together, then brushed a couple rounds of the pita with it, being sure to include the herbs and garlic.  I topped them with some sliced red bell pepper (I would have preferred roasted, but the fresh worked out fine), 1 can of the wild mushrooms, drained and some goat cheese.  We threw them on the grill - a bit to the side where the heat wasn't as hot.  We covered them with the lid to a sturdy pot to trap in the heat & melt the cheese.  They came out utterly delicious!