WILD MUSHROOMS AND FONTINA PIZZA

Wild Mushrooms and Fontina Pizza image

Provided by ratherbeswimmin

Time 52m

Yield 4 serving(s)

Number Of Ingredients 9

Previous Next

8 ounces assorted mushrooms, such as white mushrooms, shiitake, oyster
2 tablespoons olive oil
1 garlic clove, thinly sliced
1/2 teaspoon chopped fresh thyme leave
salt
fresh ground black pepper
2 tablespoons chopped fresh parsley
pizza dough (for 12 inch pizza)
4 ounces italian Fontina cheese, rind removed and thinly sliced

Steps:

Thirty to sixty minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to maximum temperature, 500°.
Wipe mushrooms clean with damp paper towel; discard stems of shiitake mushrooms; cut mushrooms into thin slices.
In a big pan, heat the oil with the garlic over medium heat; add in the mushrooms, thyme, salt, and pepper to taste; cook, stirring often.
When the mushrooms liquid has evaporated and the mushrooms are browned, add the parsley; let cool.
Place pizza dough on a floured surface; Using your fingers, stretch and flatten dough out into a 12-inch circle.
Dust a pizza peel with flour; place dough on the peel, shaking it once or twice to make sure it does not stick-if it does, lift the dough and dust the peel with more flour.
Spread the cheese slices over the dough leaving a ½ inch border all around; top with the mushrooms.
Slide pizza onto prepared baking stone; bake pizza 6-7 minutes or until the edges are puffed and the crust is crisp and golden brown.
Remove pizza to a cutting board; cut into wedges and serve immediately.

Nutrition Facts : Calories 184.3, Fat 15.8, SaturatedFat 6.4, Cholesterol 32.9, Sodium 231, Carbohydrate 2.7, Fiber 0.7, Sugar 1.4, Protein 9.1