Mushroom Fontina Pizza

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Tested Till Perfect

The woodsy flavour of this topping works beautifully with the multigrain dough. For a stylish finish, drizzle with truffle or porcini oil before serving.

Servings: 8 slices

Ingredients:

Nutritional Info
Per slice: about -
cal 351
pro 15 g
total fat 14 g
sat. fat 5 g
carb 44 g
fibre 5 g
chol 25 mg
sodium 533 mg
% RDI: -
calcium 14%
iron 28%
vit A 7%
vit C 8%
folate 42%

Preparation:

In food processor, pulse mushrooms until coarse paste; set aside.

In skillet, heat oil over medium heat; fry onion, garlic, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes.

Stir in mushroom paste; cook, stirring, until liquid is evaporated, about 15 minutes. Stir in parsley. (Make-ahead: Let cool; refrigerate in airtight container for up to 24 hours.)

On lightly floured surface, roll out dough into 14-inch (35 cm) round; centre on greased pizza pan. Spread with mushroom paste; sprinkle with thyme and Fontina cheese.

Bake in bottom third of 425°F (220°C) oven until cheese is bubbly and crust is golden and slightly puffed, about 20 minutes.


Source

Canadian Living Magazine: May 2007




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