Mushroom Fontina Pizza
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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:
Mushroom Fontina Pizza
Photography by Yvonne Duivenvoorden
| 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% |
Suggested Recipes
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1 lb (500 g) mushrooms, stemmed
1 tbsp (15 mL) extra-virgin olive oil
1 small onion, minced
2 cloves garlic, minced
1/4 tsp (1 mL) each salt and pepper
2 tbsp (25 mL) chopped fresh parsley
Multigrain pizza Dough
2 tbsp (25 mL) chopped fresh thyme
1-1/2 cups (375 mL) shredded fontina cheese
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.
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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