A recipe by Jean-François Plante.
INGREDIENTS
- 1 pizza dough
- 1⁄4 cup dried mushrooms, forest mix
- 60 ml (1/4 cup) chicken or vegetable stock or dry white wine
- 125 ml (1⁄2 cup) 35% Country Cream
- 125 ml (1⁄2 cup) cottage cheese
- 6 spring onions, very finely chopped
- 1 garlic clove, peeled and coarsely chopped
- 2 TBSP. teaspoon dried thyme
- 150 g (5 oz) fresh Parmesan, grated
- Grind pepper
- 100 g (3 1⁄2 oz) thick slices of bacon, diced
- 1 cup mushrooms, quartered
PREPARATION
Roughly chop the mushrooms (reserve the chopped mushroom powder for garnish) and place in a bowl.Pour in the broth or white wine and stir gently. Let sit for about twenty minutes to rehydrate the mushrooms.Place the diced bacon in a frying pan and fry over medium heat for 3 minutes. Pepper from the grinder. Remove and reserve the bacon. Add the mushrooms to the pan and fry them in the bacon fat over high heat for 3 minutes. Book.Place the cottage cheese, cream, thyme and garlic in a narrow, deep container and mix with a hand blender until nice and smooth. Book.Preheat the oven to 260°C (500°F).Roll out the pizza dough very thinly to cover a 38 cm (15 inch) diameter non-stick, perforated pizza pan.In a mixing bowl, carefully and thoroughly combine the rehydrated mushrooms, cream-cottage cheese mixture, and green onions.Cover the pizza dough with the mixture, leaving a 1-inch border.Cover with 2⁄3 of the Parmesan cheese, sprinkle with the reserved mushroom powder and season generously with pepper.Top with bacon cubes, sautéed mushrooms and remaining cheese.Bake for 12 minutes. Serve immediately.
