- 1
Ingredients
- 2 to 3 pieces of Lavash Bread
- 3.5 oz. Shiitake Mushrooms
- 8 oz. Crimini Mushrooms
- 1 Tablespoons Olive Oil + additional for brushing the Lavash Bread
- 2 Tablespoons Butter
- 1 Large Garlic Clove, minced
- 1 Large Shallot, minced
- 1/4 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 Cup Grated Cheese Blend***
- 1/2 Cup Balsamic Vinegar
- 1/4 Cup Flat Leaf Parsley, rough chop
Preparation
Step 1
Pre-heat oven to 400 degrees
Clean and de-stem mushrooms and cut into small dices. In a large skillet, melt the butter and olive oil together over medium heat. Add the shallots and let cook for 2 minutes then add the mushrooms and cook on high heat until they begin to turn golden brown. Quick toss in the salt and pepper along with the minced garlic and toss for one minute. Turn off the heat and remove from the stove.
Use a 3 or 3.5 inch round cookie cutter and cut 16 rounds out of the lavash bread. Brush each one with olive oil and place onto a cookie sheet. Top each one with a tablespoon of the mushroom topping. Put a tablespoon of the cheese blend on each one and bake for 5 to 7 minutes or until crispy around the edges and golden brown with bubbly cheese.
***I use the “Quattro Formaggio" shredded cheese blend from Trader Joe’s. It that is not available, simply mix a combination of parmesan, asiago, fontina and provolone cheeses together or make a combination of just a few of those. Completely up to you.
To make the reduced balsamic, simply add the balsamic to a sauce pan and heat on medium until it reduces to a syrup consistency. Watch carefully so it doesn’t burn. As it cools, it will begin to thicken.
After you remove from the oven, simply drizzle a bit of the reduced balsamic over each pizzetta and sprinkle with the chopped parsley. Enjoy!