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Yield: 8 6" pizzas
| Waldine van geffen vghc42a |
| 1½ | teaspoon | Olive oil |
| 8 | cups | Chanterelles, cepes, oyster, |
| 2 | cups | Onion; sliced |
| | | Salt and fresh ground pepper |
| 1 | | Recipe Quick-Rising Dough |
| | | Cornmeal for dusting peel |
| 1 | cups | Part-skim Mozzarella; grated |
| 4 | teaspoon | Fresh sage; chopped or |
| 1 | teaspoon | Dried, rubbed |
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Heat oil over medium heat. Add mushroms and onions and saute for 3 to 5 minutes or until tender. Season with salt and pepper. Follow directions in Pesto Pizza for handling dough. Sprinkle 2 tb mozzarella over each round of dough. Arrange 1/3 c mushroom mixture evenly over the cheese. Sprinkle with ½ ts fresh sage or 1/8 ts dried. Follow directions for baking in Pesto
Your Wild Mushroom and Sage Pizza is ready. Good luck!
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