INGREDIENTS:12 oz. marinara sauce
4 oz. half & half
½ cup Parmesan cheese
4 oz. 80 proof vodka
4 oz. virgin olive oil
2 oz. minced garlic
1 lb. white mushrooms, sliced
3 portabella mushrooms, sliced 1/8 inch thick
1 16 inch pre-formed pizza crust
3/4 cup frozen green peas, thawed
½ lb. prosciutto, sliced thin and julienne
½ cup caramelized onions
1 lb. fresh mozzarella, sliced 1/8 inch thick
4 oz. ricotta cheeseDIRECTIONS:1. In large sauté pan, heat marinara sauce over high heat. Slowly add half & half; stir in Parmesan cheese and mix well. Using extreme caution, add vodka and allow sauce to come in contact with flame. Stand back. As flames subside, stir mixture and allow to cool.
2. In a separate sauté pan, heat olive oil and sauté garlic. Add mushroom slices and sauté another 3 minutes. Remove from pan and set aside.
3. Stretch pizza crust dough and fold in one-half inch of dough edge; punch to form crust. Spray 16 inch pizza screen with non-stick spray and place pizza dough on top.
4. Ladle marinara sauce in center of dough and distribute evenly. Add peas, proscuitto, onions and sautéed mushrooms. Sprinkle with additional Parmesan cheese. Place mozzarella cheese slices evenly over toppings. Finish with dollops of ricotta cheese.
5. Bake in conveyor oven at 450°F for four minutes or until crust is browned and cheese melted.SERVINGS:1, 16 inch pizzaFrom:Recipe from The Mushroom CouncilPHOTO CREDIT:Photo Credit: Photo Credit: THE MUSHROOM COUNCIL