Wild Mushroom and Fontina Pizza
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Mushrooms were made for this dish and, with bite number one, you'll see exactly why! Wild mushrooms and fontina cheese lend an exotic aura to this gourmet pizza. Yum-my!
What You'll Need
- 2 tablespoons olive oil
- 3 large shallots, thinly sliced
- 8 ounces shiitake mushrooms, stems removed (see note)
- 3 large plum tomatoes, chopped
- 2 teaspoons dried thyme
- 2 tablespoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16-ounce) package prebaked Italian pizza bread shell
- 10 ounces fontina cheese, grated and divided
- 1/2 cup freshly grated Parmesan cheese
What to Do
- Heat olive oil in a large skillet over medium-high heat. Add shallots, and sauté 1 minute or until tender. Add mushrooms; cook 2 minutes, stirring constantly. Stir in tomatoes and next 4 ingredients; remove from heat.
- Preheat the oven to 500 degrees. Place bread shell on a 12-inch pizza pan. Top with three-quarters of the fontina cheese and all the vegetable mixture. Sprinkle with remaining cheeses. Bake 12 minutes.
f you can't find shiitake mushrooms, substitute Portobello or crimini mushrooms. Both types have a rich, meaty flavor like shiitakes. Or use button mushrooms, which are mild in flavor and more widely available.
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