YIELD: 12 PIZZAS
3 lbs., 6 oz. whole-wheat pizza dough
2¼ lbs. Boursin cheese, softened
3¾ lbs. fresh tomatoes (about 12 medium), sliced thin
1½ lbs. portobello mushrooms, sliced thin
Salt and pepper, as needed
3 lbs. lightly grilled chicken scaloppine
1½ lbs. Brie with outer rind, sliced ⅛" thick
1. For each pizza, to order: Roll 4½ ounces of dough into a 10" circle. Spread 3 ounces Boursin onto the pizza crust, and place a single layer of tomato slices (5 oz.) on top. Bake at 400°F for 5 minutes or until the tomato layer is warmed and the crust begins to crisp.
2. Remove pizza from the oven. Fan 2 ounces sliced portobello onto the tomato layer evenly and sprinkle with salt and pepper. Bake for 2 to 3 minutes more.
3. Remove pizza from the oven. Place 4 ounces chicken evenly over the mushrooms and scatter 2 ounces of Brie over the chicken. Finish in the oven for another 2 to 3 minutes. (Do not let the Brie get too hot, as it will tend to melt away.) Slice the pizza into wedges and serve immediately.
Recipe: Chef Peter Leonavicius. Photo: the Mushroom Council
