The woodsy flavour of this topping works beautifully with the multigrain dough. For a stylish finish, drizzle with truffle or porcini oil before serving.
- Portion size 8 servings
- Credits : Canadian Living Magazine: May 2007
- 1 lb mushroom stemmed
- 1 tablespoon extra-virgin olive oil
- 1 onion minced
- 2 cloves garlic minced
- 1/4 teaspoon each salt and pepper
- 2 tablespoons chopped fresh parsley
- 1 Multigrain Pizza Dough recipe
- 2 tablespoons chopped fresh thyme
- 1 1/2 cup shredded fontina cheese
MethodIn 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.
Nutritional facts Per slice: about
- Sodium 533 mg
- Protein 15 g
- Calories 351.0
- Total fat 14 g
- Cholesterol 25 mg
- Saturated fat 5 g
- Total carbohydrate 44 g
- Iron 28.0
- Folate 42.0
- Calcium 14.0
- Vitamin A 7.0
- Vitamin C 8.0