Wild Mushrooms and Fontina Pizza

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READY IN: 52mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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