Wild Mushrooms And Fontina Pizza Recipes

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WILD MUSHROOM PIZZA - CARAMELIZED ONIONS, FONTINA, ROSEMARY



Wild Mushroom Pizza - Caramelized Onions, Fontina, Rosemary image

Hooooo-m'gawd. I can't even begin to tell you how good this is. But lemme try: *IT'S REALLY GOOD!* Nope... that doesn't do it justice. Look, if you like mushrooms, you'll love this. But it's important to use at least three of those recommended here, notably the crimini, oyster and chanterelle. The shiitakes can be really tough and temperamental. This recipe combines one from Epicurious and the Recipe #349696 adapted from Artisan Bread in 5 Minutes a Day. Two total winners in my book. Times are approximate. The high temperature requires the use of your exhaust fan, or you could lower the temp to 450 F and bake about 15-20% longer. This is easily doubled.

Provided by Sandi From CA

Categories     Vegetable

Time 1h40m

Yield 2 10-inch pizzas, 4-6 serving(s)

Number Of Ingredients 18

7 tablespoons butter, divided
2 tablespoons vegetable oil
1 teaspoon vegetable oil
3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 lbs assorted wild mushrooms, cut into bite-size pieces (such as crimini, oyster, chanterelle, and stemmed shiitake)
6 garlic cloves, minced
2 tablespoons minced shallots (about 1 medium)
2 cups dry white wine
1 tablespoon minced fresh rosemary
cornmeal (for dusting)
garlic oil (make your own with a minced garlic clove in 1 T oil)
3 cups grated Fontina cheese (about 10 ounces)
1 3/8 cups lukewarm water
3/4 tablespoon granulated yeast (3/4 packet, room temperature)
3/4 tablespoon salt
1/2 tablespoon sugar
1/8 cup extra virgin olive oil (the fruitier the oil, the better the flavor)
3 1/4 cups unbleached all-purpose flour

Steps:

  • *** MAKE DOUGH*** Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container.
  • Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. I use a spoon to combine, then my hands for the last bit of flour.
  • Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  • The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days.
  • *** MAKE PIZZA *** Melt 1 tablespoon butter with 1 tablespoons vegetable oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.
  • Melt remaining 2 tablespoons butter with 1 teaspoon vegetable oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
  • Position rack in bottom third of oven. Place a pizza stone on rack. Preheat oven to 500°F at least 30 minutes before baking.
  • Instead of kneading this dough, you're going to "cloak" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking. This is done after the 2-hour rest. Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball. This will be for one pizza. Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball. Gently! You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit.
  • Roll out 2 dough disks on lightly floured surface to 10-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle 2 pizza peels with cornmeal and transfer 1 dough round to each peel. Lightly brush dough with garlic oil. Sprinkle one with 1/2 cup cheese, and then scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt and repeat for second pizza.
  • Position tip of pizza peel at a slightly downward angle to roughly 2/3 of the way across pizza stone. With quick forward jerks and less jerky backward motions, jiggle the pizza from the peel to the stone, then slide peel the remainder of the way out so that the pizza is centered on the stone. Repeat with second pizza and bake for 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer, but watch that the crust doesn't burn.
  • Using a large spatula or two, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.

Nutrition Facts : Calories 1211, Fat 62.5, SaturatedFat 30.7, Cholesterol 147.4, Sodium 2163.6, Carbohydrate 103.7, Fiber 8.4, Sugar 12.3, Protein 42.6

WILD MUSHROOMS AND FONTINA PIZZA



Wild Mushrooms and Fontina Pizza image

Make and share this Wild Mushrooms and Fontina Pizza recipe from Food.com.

Provided by ratherbeswimmin

Categories     Very Low Carbs

Time 52m

Yield 4 serving(s)

Number Of Ingredients 9

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

WILD MUSHROOM PIZZA WITH TRUFFLE OIL



Wild Mushroom Pizza With Truffle Oil image

This recipe is from Cooking Light, and I waited a while to try it because of the expense of the truffle oil.....wish I hadn't. This is delicious. Don't forget the sea salt or flake salt at the end. Since making this, I've tried this on Naan bread to save time instead of making the pizza dough. It's better on the pizza dough, but still delicious on the Naan bread. Prep time includes rising time for the dough.

Provided by breezermom

Categories     Cheese

Time 1h25m

Yield 4 serving(s)

Number Of Ingredients 16

1 teaspoon sugar
2 1/4 teaspoons fast rise yeast
1/2 cup warm water (100 - 110 )
6 2/3 ounces all-purpose flour, divided or 1 1/2 cups all-purpose flour
1/2 teaspoon salt, divided
cooking spray
2 teaspoons cornmeal
2 teaspoons olive oil
2 cups shiitake mushroom caps, thinly sliced
2 cups cremini mushrooms, thinly sliced
1 1/2 cups portabella mushrooms, sliced into 1/4 inch thick slices or 4 ounces portabella mushrooms
2 1/2 ounces Fontina cheese, shredded and divided or 2/3 cup Fontina cheese
2 teaspoons fresh thyme, chopped
1/2 teaspoon truffle oil
1 ounce grated fresh parmesan cheese or 1/4 cup grated fresh parmesan cheese
1/4 teaspoon sea salt or 1/4 teaspoon flake salt

Steps:

  • Pizza Crust:.
  • Dissolve sugar and yeast in warm water in a large bowl; let it stand 5 minutes. Weigh or spoon 5.6 oz flour into dry measuring cups; level with a knife. (1 1/4 cups).
  • Add the flour and 1/4 tsp salt to the yeast mixture; stir until a soft dough forms. Turn the dough out onto a lightly floured surface.
  • Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tbsp at a time, to prevent the dough from sticking to your hands. (Dough will feel tacky).
  • Place the dough in a large bowl coated with cooking spray, turning to coat the top. Cover the surface of the dough with plastic wrap lightly coated with cooking spray; let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in size. (Gently press two fingers into the dough. If the indentation remains, the dough has risen enough.
  • Punch the dough down; cover and let it stand 5 minutes.
  • Line a baking sheet with parchment paper; sprinkle with cornmeal. Roll the dough into a 12 inch circle on a floured surface. Then place the dough on the prepared baking sheet. Crimp the edges of the dough with your fingers to form a rim; let rise for 10 minutes.
  • Preheat the oven to 475°.
  • Mushroom Topping:.
  • While the dough rises, heat a large nonstick skillet over medium heat. Add olive oil to the pan and swirl to coat. Add the mushrooms and remaining 1/4 tsp salt; cook 7 minutes or until the mushrooms soften and moisture almost evaporates, stirring frequently.
  • Sprinkle 1/4 cup fontina evenly over the dough. Arrange the mushroom mixture evenly over the fontina.
  • SPrinkle with thyme; drizzle evenly with the truffle oil. Sprinkle remaining fontina and Parmesan cheese evenly over the top.
  • Bake at 475° for 15 minutes or until the crust is lightly browned. Slide the pizza onto a cutting board; sprinkle with sea salt. Cut into 8 slices and serve immediately.

Nutrition Facts : Calories 366.7, Fat 10.8, SaturatedFat 5.1, Cholesterol 26.9, Sodium 699.2, Carbohydrate 53.5, Fiber 4.2, Sugar 5.9, Protein 16.1

WILD MUSHROOM PIZZA



Wild Mushroom Pizza image

What's great about this wild mushroom pizza is you don't need to worry about finding the right toppings. Whatever wild mushrooms are in season or at your market will work beautifully. I like to get as many different ones as possible. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 18

1 package (1/4 ounce) active dry yeast
3/4 cup warm water (110° to 115°)
1 teaspoon olive oil
1/2 teaspoon sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1-1/2 cups all-purpose flour
TOPPINGS:
2 teaspoons olive oil, divided
1 pound sliced fresh wild mushrooms
1/4 cup chopped shallot
4 garlic cloves, minced
2 ounces cream cheese, softened
1-1/2 teaspoons salt
1/2 cup shredded Gruyere cheese
1/4 cup shredded Parmesan cheese
6 fresh thyme sprigs, stems removed
Fresh basil, optional

Steps:

  • In a bowl, dissolve yeast in warm water. Add oil and sugar; mix well. Combine whole wheat flour and salt; stir into yeast mixture until smooth. Stir in enough all-purpose flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 425°., Punch down dough; press onto a 12-in. pizza pan coated with cooking spray. Prick dough several times with a fork. Bake until edges are light golden brown, 10-12 minutes. , Meanwhile, in a large skillet, heat 1 teaspoon oil over medium-high heat; saute mushrooms in a single layer, in batches, until golden brown, about 8 minutes. Add onion and garlic; cook until onion is tender. , In a food processor, process half of sauteed mushrooms with cream cheese, remaining olive oil and salt. Spread on crust. Top with remaining mushroom mixture, cheeses and thyme. Bake until crust is golden brown and cheese is melted, 12-14 minutes. If desired, garnish with additional fresh thyme and basil.

Nutrition Facts : Calories 284 calories, Fat 10g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 357mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges

MUSHROOM AND THREE CHEESE PIZZA



Mushroom and Three Cheese Pizza image

Provided by Tyler Florence

Categories     main-dish

Yield 3 pizzas

Number Of Ingredients 16

1 recipe Pizza Dough, recipe follows
3 tablespoons extra-virgin olive oil
2 slices prosciutto, sliced in strips
2 garlic cloves, chopped
2 fresh rosemary sprigs, needles striped from the stem
1 pound assorted wild mushrooms, such as crimini, portobello, shiitake, and oyster, coarsely chopped
Kosher salt and freshly ground black pepper
2 (4-ounce) logs goat cheese
2 cups shredded fontina
1/2 cup freshly grated pecorino
1 package active dry yeast
1 teaspoon sugar
1 cup warm water
1 tablespoon kosher salt
Extra-virgin olive oil
3 cups 00 flour, plus more for dusting

Steps:

  • Make the pizza dough as directed in the master recipe. Stick a pizza stone in the oven and preheat them to 500 degrees F.
  • Coat a saute pan with the olive oil and place over medium heat. When the oil gets hazy, add the prosciutto strips, stir to render out the ham's fat and flavor. Toss in the garlic and rosemary, saute for a minute until fragrant. Add the mushrooms, cook and stir until they've released their moisture and are nicely browned, about 5 minutes; season with salt and pepper. Remove from the heat.
  • Crumble goat cheese evenly on the crust, scatter sauteed mushrooms all around, and top with shredded fontina. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp, and the cheese is bubbly.
  • Before cutting the pizza into slices, grate pecorino over the whole damn thing!
  • In the bowl of a standing electric mixer fitted with a dough hook, combine the yeast, sugar, and warm water; stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.
  • Turn the mixer on low and add the salt and 2 tablespoons of olive oil. Add the flour, a little at a time, mixing at the lowest speed until all the flour has been incorporated. When the dough starts to come together, increase the speed to medium; stop the machine periodically to scrape the dough off the hook. Get a feel for the dough by squeezing a small amount together: if it's crumbly, add more water; if it's sticky, add more flour - 1 tablespoon at a time. Mix until the dough gathers into a ball, this should take about 5 minutes.
  • Turn the dough out onto a lightly floured surface and fold it over itself a few times; kneading until it's smooth and elastic. Form the dough into a round and place in a lightly oiled bowl, turn it over to coat. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e. over a gas pilot light) until doubled in size, about 1 hour. This is a good time to stick a pizza stone in the oven and preheat them to 500 degrees F.
  • Once the dough is domed and spongy, turn it out onto a lightly floured counter. Roll and stretch the dough into a cylinder and divide into 3 equal pieces. Cover and let rest for 10 minutes so it will be easier to roll out.
  • Roll or pat out a piece of dough into a 12-inch circle, about 1/8-inch thick. Dust a pizza paddle with flour and slide it under the pizza dough. Brush the crust with a thin layer of olive oil, and top with your favorite flavors. Slide the pizza onto the hot stone in the oven and bake for 12 to 15 minutes, until the crust is golden and crisp. Repeat with the remaining dough.
  • Yield: 3 pizza crusts

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