While I’ve been taking some time off the blog and working on creating some new recipes to share with you, I’ve asked some of my fellow bloggers and friends to share some of their creations with you. Today my friend Ashley from Craving4More is here to share her recipe for ‘Marvelous Mushroom Meatza’, she previously shared this recipe with us. 

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I absolutely love creativity in the kitchen. I consider my own culinary space both a canvas and a laboratory. I use my time at the stovetop to create meditative works of art, but also for experimentation. I derive great pleasure from mixing and combining and concocting new and unusual flavors, but also through creating a beautiful and descriptive presentation.

I am passionate about food, but I’m also passionate about people. I find myself gaining the most pleasure in life when I am able to combine these two elements. My joy in life comes from sharing truly nourishing food and flavors with people I love and simple making others smile.

I am so honored once again to be hosted here on my fabulous friend Naz’s blog. Naz is an amazing cook, chef, creature, cohort, compadre… well you get the picture she’s wonderful.

I wanted to create something wonderful for you, as one of her devoted readers.

I tried to live up to her creativity.

Marvelous Mushroom Meatza

Ingredients:

For the crust –

• 1 lb grass-fed beef.
• 1/4 cup fresh rosemary, minced.
• 1/4 cup fresh basil, minced.
• 1 tsp dried oregano.
• 1/2 tsp sea salt.
• 1/2 tsp fresh ground pepper.

For the marvelous mushroom and shaved asparagus fixings –

• 1 Tbs grass-fed butter.
• 2-3 cups wild mushrooms (Shitake, Crimini etc, your favorites).
• 1/2 bunch fresh asparagus, shaved with a vegetable peeler.
• 1/8 cup fresh rosemary, minced.
• 1/2 cup marinara/pasta sauce (use your favorite).
• 2 Tbsp fig balsamic vinegar.
• 1 Tbsp fresh basil, sliced into a chiffonade (if desired).
• 1/4 cup bleu cheese crumbles (optional).
• Sea salt + pepper, to taste.

Method:

Preheat oven to 400F.

In a large mixing bowl thoroughly mix all “crust” ingredients together with your hands. Divide into two equal balls.

On two separate squares of parchment paper, flatten into rounds. Cover each round with an additional square of parchment paper and roll out into a thin crust.

Using your fingers, form into a perfect circle or let it go crazy and seem super duper “gourmet” with an oval or oblong shape.

Transfer (still on the parchment paper) to a baking pan and bake for around 10 minutes in the oven, until cooked all the way through.

Remove from the oven and drain excess liquid. Pat dry. You want the crust very dry.

Return to the oven for an addition 3-5 minutes to ensure the crust is DRY (the drier the crust, the easier to eat with your hands… which is the best pizza of course!).

Remove from the oven.

Meanwhile, in a large cast iron skillet melt butter and add in the mushrooms. Stir and cook until the mushrooms begin to release their “juices”.

Add shaved asparagus, sea salt and pepper. Gently stir and fry until just perfect.

Top each crust with 1/4 cup of marinara sauce, evenly. Divide the marvelous mushroom and asparagus topping among the two crusts.

Drizzle with fig balsamic vinegar and top with a little basil for garnish and some bleu cheese if desired.

This meatza truly is marvelous!

*PAID ENDORSEMENT DISCLOSURE:  In order for me to support this blog and its activities I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. All of the products I recommend are ones that I either own/have used myself or that I believe to be valuable. If your purchase a product via an affiliate link on this blog your cost will stay the same but Cinnamon Eats will receive a small commission, which will be used for the maintenance of this site. Thank you for your support!

To learn more about Ashley and to discover more of her delicious recipes you can find her at her blog. She also shares interesting and great information over on her Facebook, Twitter, Instagram and Pinterest. She would love for you to come find and follow her anywhere and everywhere! Ashley has also recently released her new eBook ‘Real: Real Thoughts, Real Food and Real Life – An Unconventional Recovery from Disordered Eating’ which you can find here (affiliate link).

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