CAPICOLA, SHIITAKE, AND GIARDINIERA PIZZA WITH SMOKED GOUDA AND MANCHEGO
Try it... you'll like it!
Provided by cosgrove911
Categories Meat and Poultry Recipes Pork
Time 48m
Yield 6
Number Of Ingredients 17
Steps:
- Pour 1 tablespoon olive oil into a skillet, swirling to coat. Cook and stir capicola over medium heat until lightly browned and crisp, 3 to 5 minutes. Stir in garlic clove; remove skillet from heat. Transfer capicola and garlic to a bowl, reserving grease in the skillet.
- Pour remaining 1 tablespoon olive oil into the skillet. Cook and stir shiitake mushrooms until tender, about 5 minutes. Remove from heat.
- Preheat oven to 425 degrees F (220 degrees C).
- Combine 1 tablespoon minced garlic and sesame oil in a small saucepan over medium-low heat; cook and stir until fragrant, about 2 minutes. Remove from heat. Stir soy sauce, oyster sauce, chili-garlic sauce, water, sugar, and pepper into the garlic.
- Spread garlic sauce over the pizza crust. Top with capicola, giardiniera, and shiitake mushrooms. Cover capicola and mushrooms with smoked Gouda and Manchego cheeses.
- Bake in the preheated oven until crust is golden and cheeses are melted, 8 to 12 minutes.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 29.4 g, Cholesterol 60.5 mg, Fat 34.6 g, Fiber 5.4 g, Protein 22.6 g, SaturatedFat 14.1 g, Sodium 1637.4 mg, Sugar 3.8 g
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Israel Slavens
[email protected]This pizza was a disappointment. The crust was soggy and the toppings were bland.
Susila Susil
[email protected]I've made this pizza several times and it's always a hit. It's a great recipe to have on hand for a quick and easy meal.
Vanessa Wright
[email protected]This pizza is perfect for a party. It's easy to make and everyone loves it.
Angel Matthews
[email protected]I'm allergic to mushrooms, so I substituted zucchini instead. The pizza still turned out great!
Lerato Mosadi
[email protected]This pizza is a great way to use up leftover capicola and shiitake mushrooms. It's also a fun and easy recipe to make.
Baba Eyu
[email protected]Overall, I thought this pizza was pretty good. The flavors were good, but the crust was a bit too thick for my liking.
Rit maya Karki
[email protected]I found the instructions to be a bit confusing. I'm not sure if I did something wrong, but my pizza didn't turn out as good as I hoped.
Melanie Telfort
[email protected]This pizza was a bit too salty for my taste. I think I would use less capicola and giardiniera next time.
Andrew Dean
[email protected]I followed the recipe exactly and my pizza turned out great. The flavors were well-balanced and the crust was crispy. I would definitely recommend this recipe.
Joan Ward
[email protected]This pizza is amazing! The crust is perfectly crispy and the toppings are flavorful and delicious. I especially love the combination of capicola, shiitake mushrooms, and giardiniera.
Rhys Brown
[email protected]I love the combination of flavors in this pizza. The capicola and giardiniera add a nice salty and tangy flavor, while the shiitake mushrooms add a umami richness. The smoked gouda and manchego cheeses are a great finishing touch.
Raechel Taylor
[email protected]This pizza was a hit at our party! The capicola, shiitake mushrooms, and giardiniera added a delicious savory flavor, and the smoked gouda and manchego cheeses melted together perfectly. The crust was crispy and chewy, and the overall flavor was out