Mushroom and Gruyere Pizza

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I am in love with Jacques Pépin, and I’ll tell you what, if his wife, Gloria, didn’t look so formidable, I would give her a run for her money. Like many of you, I have been watching his short videos online wherein he prepares a wonderful dish in seemingly a matter of minutes. These short videos have led me to his books, and now his magnificent Heart and Soul in the Kitchen resides on my shelf of favorites.

Quickly becoming one of my most thumbed, this book is full of recipes that are simple yet elegant. Every one that I have tried is more delicious than the last, and I marvel at how he is able to make the most wonderful things out of the commonest of items. Because I had bought a package of flour tortillas, and then for the life of me couldn’t figure out why, I gave his Mushroom and Gruyere Pizza recipe a shot.

This is stunningly good! It really did go together in just a matter of minutes, the portobello mushrooms made this taste beefy, earthy, and complex, and I cannot thank him enough for giving me an excellent use for my flour tortillas.

Ever since making this, I have become a bit obsessed. Considering the cheese is a given, I found that quite a wide variety of vegetables will do. Essentially, with a package of flour tortillas, some good Gruyere cheese, and an assortment of vegetables, you can make a flavorful, can’t-stop-eating-it pizza in no time. Based upon personal experimentation, some of my favorite combinations are spinach/shallot/hearts of palm; portobello/red onion/spinach; portobello/scallion/bacon; spinach/artichoke/Parmesan.

This recipe makes two, but I can tell you that if you’re only serving one, the leftover filling will last in the refrigerator 1 to 3 days, so you can enjoy it later in the week. Get the kids involved in this, and let them choose their own toppings. This is great fun!

Mushroom and Gruyere Pizza
From Heart and Soul in the Kitchen by Jacques Pépin

2 T. olive oil
2 flour tortillas (8 inches across)
1 c. diced Gruyere cheese (about 5 oz.)
3 c. sliced portobello mushrooms (about 6 oz.)
2 scallions, cut into 1” pieces
¼ t. salt
¼ t. freshly ground black pepper

Preheat oven to 425° F.

Rub 1 teaspoon of olive oil on both sides of the tortillas and place them onto a baking sheet lined with aluminum foil.

In a food processor combine the cheese, mushrooms, scallions, salt, and pepper, processing until you have a course purée.

Spread the purée on the tortillas, covering the entire surface of each one. Drizzle remaining olive oil on top.

Bake the pizzas for 12 to 14 minutes until hot, bubbling, and browned on bottom and edges. Cut into quarters and serve.