We're setting off for Spain in a few days and didn't want to go crazy buying groceries and stuff in the run-up to the trip. So we've been trying to eat with what we have laying around. We still had a pizza dough base (the last one!) and some dried porcini mushrooms along with the rest of the tarragon. Sounds like a pizza to me.
We grabbed some cheese (Ribblesdale - creamy and a bit smoky. You could just as easily use mozzarella here, too) from the local deli and away we went. One kind of cool thing I learned here is brushing the pizza base all over with olive oil prior to putting anything on top. This is probably my best baked crust yet because of this important application.
The dried mushrooms were soaked for 30 minutes or so, then sauteed off in a little olive oil, then some white wine, which I cooked down until it was all evaporated/soaked up by the mushrooms. Nothing fancy here, but it was a great pizza.
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