Mushroom Fontina Pizza
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This recipe makes 8 slices servings
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 |
The woodsy flavour of this topping works beautifully with the multigrain dough. For a stylish finish, drizzle with truffle or porcini oil before serving.
Ingredients
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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