Mushroom Fontina Pizza

Mushroom Fontina Pizza 150 Author: Canadian Living Credits: Mushroom Fontina Pizza 150

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

Ingredients

  • 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

Method

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.

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

%RDI

  • Iron 28.0
  • Fibre 0.0
  • Folate 42.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 14.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 8.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Mushroom Fontina Pizza

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