Morocco has become one of my most popular culinary tour destinations, and once you go, you'll know why.
Miles of rich blue Mediterranean coastline and the delicious food and wine of Provence await!
The secret is out — Portugal is a food and wine lover's dream destination!
Want to indulge your senses in the heart of the Mediterranean? Sicily has you covered!
This is the kind of place that makes you feel as though you’ve entered a dream world and also right at home!
You've heard the hype. But what you won’t know until you go there is that it’s TRUE!
Prepare to be astounded by the endless vineyards, food and vibrant lifestyle that make this destination so special!
Ready to explore the “real Greece”? With its rich history, azure water, and delicious food, this island has it all!
Think you don't have time to make homemade pizza? Try this one from my television series, Gets Fresh. I used lavash bread as the crust and topped it with yummy mushrooms and cheeses. So easy!!
Serves 8
2 tablespoons extra virgin olive oil1 small clove garlic, minced1 pound wild mushrooms,- chanterelles, porcini, cremini, morels, thinly sliced2 teaspoon chopped fresh thyme1 tablespoon chopped fresh sageKosher salt and freshly ground black pepper4 pieces lavash, cut into 8 X 12-inch rectangle3 ounces Montasio cheese, coarsely grated (can substitute Italian fontina)3 ounces Italian gorgonzola, crumbled¼ cup thinly sliced chives
Preheat an oven to 400̊ F.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic and continue to cook, stirring constantly for 1 minute. Add the mushrooms, thyme and sage and cook, stirring occasionally. The mushrooms will give off their liquid. Cook, stirring occasionally, until the liquid has evaporated and the mushrooms are soft, 7 to 8 minutes. Season with salt and pepper. Remove them from the pan and cool.
Ten minutes before serving, place one sheet of the lavash on a baking sheet. Repeat with a second sheet of lavash. Bake the two pieces of lavash in the oven until the lavash is light golden. Remove from the oven and spread one-quarter of the mushrooms onto the top of each lavash to ½-inch in from the edge. Top each with one-quarter of the Montasio and one-quarter of the gorgonzola. Bake in the oven until the edges are light golden color, the lavash is crisp and the cheese is melted, about 2 to 3 more minutes.
Remove from the oven and sprinkle each with one-quarter of the chives.
Repeat with the remaining ingredients making 4 lavash pizzas total.
Post your pic and tag @chefjoanneweir on Instagram.We would love to see how yours turned out!
By signing up, you will receive Joanne Weir offers, promotions and other messages. You are also agreeing to Joanne Weir’s Privacy Policy. You may unsubscribe at any time.
Sign up and I'll send you my latest recipes and cooking tips from some of my favorite places!