Friday, May 20, 2005

Mushroom Fontina Pizza

Mushroom Fontina Pizza (Adapted from Canadian Living)

cornmeal and all-purpose flour, for dusting
12 or 16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 pound crimini mushrooms, stemmed
1 tablespoon extra-virgin olive oil
1/2 cup minced onion
salt and fresh ground black pepper
2 garlic cloves, minced
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
6 ounces (about 1 1/2 cups) shredded Fontina cheese

Preheat oven to 425 degrees with a pizza stone placed on the lowest rack.

Sprinkle enough cornmeal to lightly cover a pizza peel. On a lightly floured surface, stretch and roll out dough to a rough 12" to 13" circle and transfer to the cornmeal-dusted peel. Slide dough onto the stone and bake for 7 minutes. Remove from the oven and place on a wire rack to cool.

Meanwhile, prepare the toppings.

Place mushrooms into a food processor and pulse until a coarse paste forms.

In a large skillet, heat oil over medium. Stir in onion - season with salt and pepper, then cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in mushroom paste - cook, stirring occasionally, until most of the liquid has evaporated and paste has browned, about 15 minutes. Remove from the heat and stir in parsley.

Spread crust with mushroom paste, leaving a 1/2" border around the edge. Scatter the top with the fresh thyme and Fontina cheese.

Slide crust back onto the stone and bake until golden and the cheese has melted, about 10 to 14 minutes. Remove from the oven and allow to cool slightly before serving.

Makes about 4 servings.

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  1. I make a pizza with mushrooms, leeks and a mix of Fontina and Assiago cheese over a light shmeer of Dijion mustard. It's even better if I have some home made duxelles.

  2. Sholamith - Love the sound of Dijon!