Prep 45 mins
Cook 20 mins
We have family pizza night every Friday night, and made this one during the Lent Season. Delicious....even if you aren't searching for a meatless dish! I love the combination of mushroom and Fontina, but you can substitute mozzarella cheese if you like.
- 354.88 ml water (105 F to 115 F)
- 2 (14.17 g) package dry yeast
- 4.92 ml sugar
- 19.71 ml olive oil
- 2.46 ml salt
- 591.47 ml flour (approx)
- 354.88 ml white whole wheat flour
- olive oil, to coat the bowl
- 59.16 ml olive oil
- 78.07 ml carrot, minced
- 78.07 ml yellow onion, minced
- 113.39 g mushrooms, minced
- 2.46 ml kosher salt or 2.46 ml sea salt
- 1.23 ml fresh ground black pepper
- 14.79 ml garlic, minced
- 14.79 ml minced fresh thyme
- 56.69 g marsala wine (good quality)
- 177.44 ml marinara sauce
- 14.79 ml butter
- 59.16 ml chopped fresh parsley
- 354.88 ml Fontina cheese, shredded
- 118.29 ml parmesan cheese, shredded
- To make a pizza crust, coat a large bowl with teaspoon of olive oil and set aside.
- Stir first three ingredients together and let sit for 10 minutes, until nice and foamy.
- Place 1 1/2 cups of white flour and 1 1/2 cups of wheat flour in large bowl and mix in salt.
- Place one cup of regular white flour on work surface.
- Mix pour olive oil into yeast mixture and then pour yeast mixture into bowl with flour.
- Stir until as combined as possible.
- Turn out onto floured surface.
- With well floured hands, knead dough to work in the cup of flour on the board.
- Continue kneading until nice, smooth dough-ball is formed; approximately four minutes.
- Place in well oiled bowl, cover with plastic wrap, then kitchen towel and let sit for 30 minutes.
- Dough should double (at least).
- While the dough is rising, prepare the sauce.
- In a saute pan over medium-high heat bring olive oil to a light sizzle.
- Add the minced carrots and onions.
- Cook for 2 to 3 minutes stirring constantly.
- Add the minced mushrooms-stir well.
- Season with the salt and pepper.
- Cook until vegetables are tender-about 2 minutes.
- Add the garlic and thyme, toss well.
- Pour Marsala wine down sides of pan.
- Add the Marinara Sauce, stir well.
- Cook until sauce is heated through and the pizza dough is risen.
- Add the butter-stir quickly to incorporate.
- Use half the dough to form a large pizza crust (15 inch round), crimp the edges, brush edges with olive oil. Use the other half for another pizza.
- Place all of the sauce on the dough (less if you like, but I use it all).
- Sprinkle with chopped parsley and parmesan cheese.
- Top with shredded fontina cheese.
- Bake on pizza stone or ceramic tile at 425 F for approx 15-20 minutes.
We eat a lot of vegetarian pizzas, and this is one of the best, if not THE best, that I have had so far. Absolutely phenomenal flavor. We loved the sauce and the crust came out perfect. I would not have thought to put Fontina on a pizza. I'm so glad I tried it. What a great pairing. I will definitely be making this pizza again and consider it company-worthy. Thanks so much for sharing. Made for Spring Photo Tag 2013.