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Source: Food and Wine Quick from Scratch

Portobello-Mushroom and Red-Pepper Pizza
Depending on the size of the appetites around your house, this substantial pizza with its meaty portobello mushrooms serves two very hungry people or four if it’s accompanied by a big salad.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 47 minutes
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6 tablespoons olive oil
2 red bell pepper, cut into thin slices
1 1/2 pounds portobello mushrooms, stems removed, caps cut into 1/4-inch slices
1 teaspoon salt
1 lb. store-bought or homemade pizza dough
3 garlic cloves, minced
1/4 teaspoon fresh ground black pepper
3/4 cup fresh basil leaves, packed lightly, chopped
1/2 pound fresh salted mozzarella, cut into 1/4-inch cubes
1/2 cup Grated Parmesan cheese




Heat the oven to 450 degrees. In a large frying pan, heat 3 tablespoons of the oil over moderately high heat. Put the peppers in the pan and cook, stirring occasionally, for 10 minutes. Add the mushrooms and the salt and cook, stirring occasionally, until the mushrooms are golden, about 10 minutes more.

Meanwhile, oil a 14-inch pizza pan or large baking sheet. Press the pizza dough onto the pan in an approximately 14-inch round or 9-by-13-inch rectangle.

Spread the peppers and mushrooms on the pizza crust. Bake for 12 minutes. Sprinkle on the garlic, black pepper, and basil. Top with the mozzarella and then with the Parmesan. Drizzle with the remaining 3 tablespoons oil. Bake until the cheese is bubbling and beginning to brown, about 10 to 15 minutes longer.


Wine Recommendation: Most dolcetto comes from two major centers in Piedmont: Asti, which produces lighter and sharper wines, and Alba, whose wines are rounder and fuller. Try the Alba version with this pizza.


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Source: Food and Wine Quick from Scratch
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The oil must be really hot when the fish hits the pan for the skin to turn crisp and golden. Shake the pan back and forth on the burner occasionally to keep the trout from sticking to the bottom and tearing the skin.
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Sautéed Brook Trout with Brown Butter and Pecans
Source: Food and Wine Quick from Scratch
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Brown butter is a sublimely simple sauce. Emphasize the butter’s nutty flavor with pecans, throw in a little sage and parsley, and you have an ideal topping for trout.
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