1 tablespoon olive oil
1 onion, thinly sliced
8 ounces mushrooms, sliced
1/2 cup white wine
1/4 cup sun-dried tomatoes, drained from oil and chopped
Salt, pepper and hot pepper flakes (optional)
1 cup blue cheese
1 cup parmesan cheese
1 pizza base
Preheat oven to 175. In a heavy saute pan, add oil. When hot, add onions and cook until soft and just beginning to brown. Add mushrooms and mix through to coat with oil and onions. Cook until mushrooms are soft. Add the sun-dried tomatoes and wine and bring to a simmer. Lower heat and simmer, stirring occasionally, until all liquid has been absorbed. Lightly oil the pizza base. Spread the onion/mushroom mixture evenly across pizza base. Season with salt, pepper and chilli flakes, if desired. Crumble blue cheese on top and parmesan on top of that. Cook about 20 minutes, until base is beginning to brown and cheese is melted.
The weekly joy of the veg box delivery to my doorstep, the beauty, freshness and abundance of the produce. The smell and the array of colour of the bountiful harvest of crops. The squeak of the kale, the snap of podding broad beans.
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