Rustic Wild Mushroom and Potato Pizza Provencal

Well, we do have a pizza book coming out in October, so we can’t start putting those recipes up on the site.  But here’s one of my favorite from Artisan Bread in Five Minutes a Day, our first book (2007).  It’s never been on the web before, and it’s a gem of Mediterranean simplicity.  In the next several days, I’m going to put up a video of the gas-grill version of this bread, so check back– for now, here’s the oven version (though you can probably figure out  how to do this from our old grill-pizza posts—http://www.artisanbreadinfive.com/?p=846

http://www.artisanbreadinfive.com/?p=248

As you can see, if you choose portobello mushrooms, they’re dark, dark brown in the first place and as they caramelize in the skillet and on the pizza, they become almost black.  Don’t be alarmed– they aren’t burned.  They’re just developing intense flavor as the dehydrate a bit. Continue reading