Fontina Mushroom Pizza

Growing up, I definitely disliked mushrooms. I would pick them out of some of my favorite dishes (like Chicken Tettrazine). Today, they’re one of my favorite foods! I LOVE them on pretty much anything. Combine them with pizza, one of my very favorite dishes, and you have a winner in my opinion! Instead of using regular tomato-based pizza sauce, this pizza is topped with a mushroom pesto, mushrooms, Fontina cheese, and parmesan cheese. For mushroom lovers like me, this is a must make!

Fontina Mushroom Pizza

For the mushroom pesto:
5 oz baby bella mushrooms, sliced
¼ cup extra-virgin olive oil, divided
Salt and pepper
2 cloves garlic
¼ oz dried porcini mushrooms
¼ cup very hot water
1 small shallot, roughly chopped
2 tsp fresh thyme leaves
2 T fresh parsley leaves
2 tbspT grated Parmesan cheese

For the pizza:
8 oz sliced mushrooms, variety
1 T butter
2 cloves garlic, minced
1 tsp minced fresh thyme
¼ cup dry white wine
Salt and pepper
1 ball pizza dough (I used Publix pizza dough)
Olive oil
1½ cups shredded Fontina cheese
½ cup shredded Parmesan cheese

1.To make the mushroom pesto, preheat the oven to 450˚ F.  Line a baking sheet with foil. Toss the mushrooms with 1 tablespoon of the oil and season with salt and pepper. Bake, stirring occasionally, until browned and crisp, about 15 minutes.  For the last 10 minutes of baking, add the garlic cloves to the pan.

2. While the mushrooms are baking, soak the porcinis in the hot water for about 5 minutes. Strain out the rehydrated mushrooms and reserve the liquid.

3. In the bowl of a food processor or blender, combine the roasted mushrooms, peeled garlic cloves, porcinis, shallot, thyme, parsley, remaining 3 tablespoons olive oil and reserved soaking liquid.  Process until smooth, scraping down the bowl as needed.  Stir in the Parmesan.

4. To make the pizza, increase the oven temperature to 500˚ F.  Meanwhile, melt the butter in a skillet over medium-high heat.  Sauté the mushrooms until browned and tender, about 5-7 minutes.  Stir in the garlic and thyme and cook just until fragrant.  Stir in the wine and cook until almost completely evaporated.  Remove from the heat.

5. Roll out the pizza dough.  Lightly brush the perimeter of the dough with olive oil.  Spread the mushroom pesto over the crust in an even layer.  Top with the shredded cheeses and then layer with the sautéed mushrooms.

6. Transfer the pizza to the oven and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly before slicing and serving.

7. Enjoy!!!

Source: Annie’s Eats

Posted by at January 26, 2013
Filed in category: Food, Main Dish, Pizza,

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