Serves: 5
Total Calories: 898
Yield: 10x15 inch pizza

2 ounces dry porcini mushrooms
3 cups water
1 tablespoon olive oil
2 1/2 cups chopped onions
6 cloves garlic minced
1 tablespoon chopped fresh rosemary
1/2 teaspoon sea salt or to taste
1/4 teaspoon white pepper or to taste
1 tablespoon kudzu powder
2 to 3 tablespoons cornmeal
1 Whole Wheat Pizza Crust
1 cup grape tomato

1. Place the porcini mushrooms in a medium bowl, cover with the water, and let soak 30 minutes or until hydrated.
2. Heat the olive oil in a large skillet over low heat. Add the onion, and sauté slowly for 15 to 20 minutes or until browned and reduced by half. Add the garlic and rosemary, sauté a few minutes more, then stir in the salt and pepper.
3. Drain the soaked mushrooms through a coffee filter or cheesecloth over a bowl to reserve the soaking water. Quickly rinse the mushrooms and add to the skillet along with 1/2 cup of the soaking water. Simmer for 5 minutes.
4. Place the kudzu and another 1/2 cup of the soaking water in a cup, and stir to dissolve. Add to the skillet, increase the heat, and bring to a boil while stirring. Remove from the heat and let cool slightly.
5. Oil a 10-x-15-inch baking sheet and sprinkle with cornmeal. Place the dough on the sheet, and press it over the surface with your hands. Flatten it further with a rolling pin.
6. Spread the warm mushroom-onion mixture over the dough. Top with the grape tomatoes, cut-side-down.
7. Bake on the bottom rack of a 400°F oven for 15 to 20 minutes or until the bottom of the crust is golden brown.
8. Cut the hot pizza into squares and serve.

Nutritional Facts:

Serves: 5
Total Calories: 898
Calories from Fat: 269

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Louise's Onion Pizza
Porcini Pizza
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Eggplant and Sun Dried Tomato Pizza
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