Pink of Perfection

In elementary school we had “Coke Parties,” an occasion which meant walking down to the teacher’s lounge in a line, each of us rubbing two quarters together in our hot little hands, ready to slide them down the neck of the Coke machine and choose Orange Crush or Dr. Pepper. Then we’d head back upstairs and watch Square One, and hopefully Mathnet, and if it was a real double header, eat some pizza. At home, special Friday nights meant Domino’s or Mr. Gatti’s and IBC Root Beer and me getting to crash my sister’s slumber parties.

Clearly I have strong pizza associations, associations that mean par-tay. I mean, pizza? It’s not like I’m 8 years-old anymore, and yet still, its appearance means we are going to have fun, even just a little bit. Even if, for example, it’s Monday night and we’re finally going to watch the Rock of Love Finale and will be left scratching our heads. If there’s pizza there, it will be fun.

The real beauty of this particular pizz, in my book, is the mushrooms. Having given up their water, they become morsels of deep, earthy goodness. Throw in some rosemary you have growing on the windowsill because it’s about to give up and die any day now, and you will be in heaven.

Could this pizza be any simpler? Maybe. But I don’t think it could have been any more delicious.

Mushroom Pizza with Rosemary and Shallots*
Serves 3-4

whole wheat pizza dough
3/4 cup tomato sauce
8 ounces shredded fresh mozzarella
1 10 ounce package white mushrooms, sliced
1 8 ounce package cremini mushrooms, sliced
1/2 teaspoon fresh chopped rosemary
2 tablespoons minced shallots (about two medium sized shallots)
1 tablespoon olive oil

Preheat oven to 425 degrees F.

Place mozzarella in freezer — when it’s cold it’s easier to grate. In a medium sauté pan, heat olive oil over moderate heat. Add mushrooms, shallots, and rosemary. Cover and continue to cook until mushrooms have given up all their liquid and become very soft, stirring occassionally. Season with salt and pepper. Remove mozzarella from freezer and grate.

Roll out pizza dough with a rolling pin until is is about 1/4″ thick (or, if you know how, do this the fancy toss-it-in-the-air way). Spread a layer of tomato sauce on dough. Sprinkle with cheese, and spoon mushrooms over top. Cook on an upside down cookie sheet (not sure why, but this is what Everyday Food says to do and it results in a nice, crispy crust) until dough is golden and cheese is bubbling and hot, about 20-25 minutes. Feel compelled, perhaps, to write Brett Michaels a letter explaining why he has yet to find love.

*This dinner received the fiancé seal of approval.

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