Edgar Allen Poe Pizza
photo by appleydapply
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
2-3
ingredients
- 1 lb pizza dough
- 1⁄2 ounce olive oil
- 3 1⁄2 ounces Fontina cheese, grated
- 3 1⁄2 ounces mozzarella cheese, shredded
- 3 ounces mushrooms, sliced
- 2 1⁄2 ounces roasted garlic cloves, kept whole after roasting
- 2 1⁄2 ounces pitted kalamata olives, sliced
- 2 1⁄2 ounces soft fresh goat cheese (chevre)
- 3 ounces diced fresh roma tomatoes
- 1 tablespoon chopped parsley
directions
- Prepare dough.
- Spread a thin layer of oil on dough, then sprinkle with fontina and mozzarella.
- Arrange the toppings with the chevre in little chunks.
- Bake in a hot oven (450°F+) on a preheated baking stone if you have it, till browned and bubbly.
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Reviews
-
The perfect veggie pizza and, with a prepared crust, faster to put together than the pizza delivery person can make it to your house! The only suggestion I would make is to omit the Fontina cheese. It's expensive (at least where I live) and we couldn't taste it - since the toppings are so flavorful - think using all mozzarella for the bottom layer would taste the same. I'll definitely make this again!
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This was incredible! I made a few little alterations, but nothing major. I forgot to roast the garlic, so I squeezed it through a garlic press and spread it over the olive oil on the unbaked crust, then baked it for 10 minutes, until the crust and garlic were golden. Instead of fontina, I used a quattro formaggio blend of parmesan, asiago, fontina, and mild provolone. Also, I didn't measure anything--just scattered on what seemed like a suitable quantity. It had a marvelous balance of flavors, and while the garlic was certainly potent, it wasn't overwhelming (I used 5 cloves). It was extremely good--DH and I polished the whole thing off, when normally we eat half that amount! We just kept going back for one last slice! Thanks so much for posting, Sue! I suspect we'll make this often!
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Tweaks
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This was incredible! I made a few little alterations, but nothing major. I forgot to roast the garlic, so I squeezed it through a garlic press and spread it over the olive oil on the unbaked crust, then baked it for 10 minutes, until the crust and garlic were golden. Instead of fontina, I used a quattro formaggio blend of parmesan, asiago, fontina, and mild provolone. Also, I didn't measure anything--just scattered on what seemed like a suitable quantity. It had a marvelous balance of flavors, and while the garlic was certainly potent, it wasn't overwhelming (I used 5 cloves). It was extremely good--DH and I polished the whole thing off, when normally we eat half that amount! We just kept going back for one last slice! Thanks so much for posting, Sue! I suspect we'll make this often!
RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com