Drunken Mushroom Pizza

I am not one for cute recipe names (I gravitate more to the prosaically literal titles) primarily because I'm thinking ahead. (This trait spills over into my parenting and annoys my kids who would like to, just once, get a snack from the goodies near the check out line.)

If I post a plain old ordinary "mushroom pizza" now, what if I wanted to post a different mushroom pizza in the future?  What would I call the second one?  I find it easier just to be exceedingly descriptive.

And Drunken Mushroom Pizza is exceedingly descriptive.

I made this pizza shortly before my spouse deployed, and I chose the topping for 2 reasons:  first, I knew I'd be the only mushroom eater in the house for a long stretch, and second, because I knew he'd not be drinking wine for a long stretch.  My goal was to duplicate my Skillet Mushroom Dip for Two on a pizza crust.  I poured the wine in my German wineglass (love the wine festivals, and love the German efficiency of having the measuring line so the server knows how much to fill the glass) thinking that I'd add a splash to the skillet and then drink the rest.

But I forgot and dumped the entire thing into the pan.  Whoops!  Change of plan, we'll just make a red wine reduction and get those 'shrooms drunk.  We enjoyed this pizza our last Friday night together, and I hope you enjoy it with someone you love (who also loves mushrooms).

Right after I realized 'oopsie'--that's a lot of wine.

Can you see how the mushrooms are dyed red from the wine?

Drunken Mushroom Pizza

1 lb pizza crust of your choice (see my Pizza Primer for some ideas, or the recipe index ---> )
olive oil, for the parchment, the skillet, and the dough
1/2 pound mushrooms, chopped
1/2 cup flat leaf parsley, chopped
1 clove roasted garlic (here's how I put up my garlic crop by roasting and storing)

1/2 cup red wine (your choice, ours was Old Vine Zinfandel for deployment reasons)
salt and pepper
1/2 cup crumbled gorgonzola cheese
1/2 cup fresh mozzarella, torn to bits

Preheat oven to 450 degrees Fahrenheit, and if you have a pizza stone, please preheat it as well.  On an oiled piece of parchment, stretch out the dough in a shape that pleases your loved ones (some of us like corners).  Set aside while you work on the mushrooms.
Preheat a large skillet (cast iron for me) over medium heat, and add a turn of olive oil.  Sauté 5-10 the mushrooms for 5-10 minutes until they give up their liquid, then add the parsley and roasted garlic.  Stir together and sauté for another 3 minutes.  Pour the wine over everything and let it reduce down until barely any liquid remains and mushrooms are glazed/dyed/dark red from wine.  This took me another 8-10 minutes, but I was right there watching.  Remove from heat, and sprinkle a pinch of salt and a few grinds of pepper across the mushrooms.
Lightly brush crust with olive oil (roasted garlic olive oil would be amazing here), and top evenly with mushroom mixture.  Scatter gorgonzola across pizza, then add bits of fresh mozzarella in the open areas.
Bake on parchment paper in a preheated 450 degree oven for 5-8 minutes, then shake the pizza off the parchment and continue baking on a stone, or cookie sheet, another 3-5 minutes until mozzarella is browned and gorgonzola gets all bubbled.  Cool on a rack for a few minutes, then slice and serve.  Toast your honey with some more wine.

This pizza is shared at the From The Farm Blog Hop,  the Clever Chicks Blog Hop, Tasty Tuesdays, the Wednesday Fresh Foods Link Up, and What's In The Box at In Her Chucks.