Spinach and Mushroom Pizza Made With Marx Foods Dried Mushrooms

This is how the samples came packaged.

Before Baking

After 20 minute soak.

I have never used dried mushrooms in a pizza recipe before, but was really excited by the opportunity to try out one of five samples of mushrooms received by MarxFoods.  I am truly  fan. I have made a mushroom broth from a couple of the samples, but really enjoyed the pizza. Here is the recipe:

Spinach and Mushroom Pizza

Mushroom and Spinach Pizza

This was the one time I allowed my dough to rest for 2 days. I am usually ready to make the pizza right away. So Yay!

Your favorite pizza dough recipe

One package each of the black trumpet and matsutake mushrooms which were steeped for 20 minutes in hot water before use. After draining, I did a rough chop.

12 ounces of provolone cheese, shredded.
1/2 c chopped spinach, which I cooked and drained. Will try uncooked next time
1/8 c marinara sauce. I went spare.
1/2 c freshly grated Parmesan
2 garlic cloves, thinly sliced
ground pepper for topping

I pre-baked the dough until lightly brown at 450, then removed and cranked the oven up to broil.

I ladle and spread the marinara, placed the garlic on top of the marinara, then covered with all of the provolone and half of the Parmesan. After adding the spinach and mushrooms, covered that with rest of the Parmesan and a sprinkling of pepper and baked until the pizza was bubbly and brown.

I would love to thank Marx Foods for the sample and also for inspiring me to make more use of dried mushrooms.