GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE
Provided by Bobby Flay
Categories appetizer
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
- Heat the grill to high.
- Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
- Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
- Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.
MIXED MUSHROOM AND FONTINA PIZZA
This recipe makes three 11-inch pizzas. If you want to use another topping for one or two portions of the dough, just use 1/3 or 2/3 of the mushroom topping outlined below and proceed accordingly. If you desire to make just one or two pizzas, freeze the remaining portion of the dough in a plastic bag.
Provided by Food Network
Categories dessert
Yield Three 11inch pizzas
Number Of Ingredients 16
Steps:
- To make the dough, place 1/4 cup of the warm water in a small bowl. Stir in the sugar until dissolved, then sprinkle the yeast onto the surface of the water. Let the yeast sit undisturbed for 1 minute, then stir it into the water until blended. Let the yeast "proof" for 10 minutes; it should become bubbly because of the presence of sugar. If it doesn=t bubble, it is outdated and inactive.
- Pour the yeast mixture into a large bowl. Mix in the remaining cup of water, the olive oil, and salt. Add the flour and semolina and stir with a wooden spoon until a ball of dough forms. Turn the dough onto a lightly floured surface and knead 10 minutes, flouring the work surface as necessary to prevent the dough from sticking.
- Lightly oil a large ceramic or glass bowl. Place the dough inside, then flip it over so the oiled side is on top. Cover with plastic wrap and place in a warm place to rise until double in bulk, about 11 1/2 hours.
- Meanwhile make the topping. Heat the oil in a large skillet over medium heat and add the onions. Cook, stirring frequently, until the onions are golden brown all over, about 20 minutes. Mix in the mushrooms and cook until they are brown and juicy, about 5 minutes. Remove the pan from the heat and season the mushrooms with the thyme, salt, and pepper.
- Preheat the oven to 450 degrees. If you are using a pizza stone heat it at least 45 minutes before cooking the pizza on it.
- Punch down the dough and dump it onto your work surface. Divide it into 3. Lightly flour the work surface, then with a rolling pin, roll one portion of the dough into an 11inch circle. If you are using a pizza stone, then sprinkle some cornmeal onto a pizza peel and place the disk of dough on it; otherwise, lightly grease a baking sheet and place the dough on that.
- Spread 1/3 of the sour cream all over the dough. Sprinkle on 1/3 of the fontina cheese, then scatter 1/3 of the mushroom mixture all over the pizza. Bake 8 to 10 minutes, or until the crust is golden brown underneath. Repeat with the remaining ingredients.
WILD MUSHROOMS AND FONTINA PIZZA
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
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
More about "pizza with parsley pesto cremini mushrooms fontina and goat cheese recipes"
MUSHROOM AND GOAT CHEESE PIZZA RECIPE - REAL SIMPLE
Web May 19, 2015 Directions. Heat oven to 450° F with the bottom rack set in the lowest position. Toss the mushrooms with 2 tablespoons of the oil, …
From realsimple.com
5/5 (1)Total Time 55 minsCategory DinnerCalories 620 per serving
From realsimple.com
5/5 (1)Total Time 55 minsCategory DinnerCalories 620 per serving
- Heat oven to 450° F with the bottom rack set in the lowest position. Toss the mushrooms with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a large rimmed baking sheet and spread in an even layer. Roast, stirring once, until tender, 12 to 15 minutes.
- Lightly oil another large rimmed baking sheet. Stretch the dough into a large oval and place on the prepared sheet. Brush with 1 tablespoon of the remaining oil. Scatter the roasted mushrooms, cheese, and thyme evenly over the dough. Bake until the mushrooms and crust are well browned, 14 to 16 minutes.
- Meanwhile, whisk together the lemon juice, chili, and the remaining 2 tablespoons of oil in a bowl. Drizzle on the pizza and top with the parsley.
See details
PIZZA WITH PARSLEY PESTO, CREMINI MUSHROOMS, FONTINA AND …
Web Dec 17, 2015 Ingredients Parsley Pesto: 1/2 cup grated Parmigiano-Reggiano 2 tablespoons pine nuts 8 fresh basil leaves 5 to 6 cloves …
From cookingchanneltv.com
Servings 6Total Time 30 minsCategory Main-Dish
From cookingchanneltv.com
Servings 6Total Time 30 minsCategory Main-Dish
See details
WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, …
Web Sep 27, 2009 Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn.
From bonappetit.com
From bonappetit.com
See details
CREMINI MUSHROOM AND FONTINE PIZZA - THE FEEDFEED
Web Yummy Recipe for Cremini Mushroom And Fontine Pizza by gatheranddine
From thefeedfeed.com
From thefeedfeed.com
See details
MUSHROOM-FONTINA PIZZA WITH A FRIED EGG - DELISH
Web Nov 6, 2015 Add mushrooms and cook until softened and golden brown, 8 minutes. Add thyme and season with salt and pepper. Step 3 On a lightly floured surface, roll out pizza dough into a large oval.
From delish.com
From delish.com
See details
PIZZA WITH PARSLEY PESTO, CREMINI MUSHROOMS, FONTINA AND …
Web Mar 22, 2016 - Get Pizza with Parsley Pesto, Cremini Mushrooms, Fontina and Goat Cheese Recipe from Food Network
From pinterest.com
From pinterest.com
See details
WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, FONTINA, …
Web Sep 21, 2004 Step 1. Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes.
From epicurious.com
From epicurious.com
See details
WILD MUSHROOM AND FONTINA PIZZA - CRUST TYPE PAR …
Web Crumble half of goat cheese. Evenly distribute 4 slices of fontina and crumbled goat cheese on crust, leaving ½ inch uncovered around edges. Wipe away any soil from half of shiitake and cremini mushroom caps. …
From brava.com
From brava.com
See details
PIZZA WITH PARSLEY PESTO, CREMINI MUSHROOMS, FONTINA AND GOAT …
Web Nov 18, 2016 2 tablespoons pine nuts; 8 fresh basil leaves; 5 to 6 cloves garlic; 1/2 bunch fresh parsley; 1 1/2 to 2 cups sliced cremini mushrooms; 1 clove garlic, chopped then …
From punchfork.com
4.3/5 (33)Category Main-DishServings 6Total Time 30 mins
From punchfork.com
4.3/5 (33)Category Main-DishServings 6Total Time 30 mins
See details
FONTINA AND MUSHROOM CROSTINI RECIPE | COOKING CHANNEL
Web Heat a grill pan over medium heat. Grill the slices of baguette until golden brown. Rub the bread slices with the garlic. Drizzle with olive oil and season with salt. Place the bread on …
From cookingchanneltv.com
From cookingchanneltv.com
See details
PIZZA WITH PARSLEY PESTO, CREMINI MUSHROOMS, FONTINA AND GOAT …
Web Apr 19, 2017 - Get Pizza with Parsley Pesto, Cremini Mushrooms, Fontina and Goat Cheese Recipe from Food Network
From pinterest.es
From pinterest.es
See details
RECIPE GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND …
Web Recipe - Grilled French Bread Pizza with Mushroom Pesto and Fontina CheeseINGREDIENTS: 1-ounce dried porcini mushrooms 1 pound cremini or white …
From youtube.com
From youtube.com
See details
MUSHROOM & POTATO PIZZA WITH FONTINA CHEESE, SPINACH & GARLIC OIL
Web Cut the potatoes into ¼-inch-thick rounds. Thinly slice the mushrooms. Pick the rosemary leaves off the stems; discard the stems and finely chop. Peel and mince the garlic; …
From blueapron.com
From blueapron.com
See details
GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE
Web Watch Live; Apps; Stream on discovery+; Log In; Profile; Log Out; Register
From cookingchanneltv.cel30.sni.foodnetwork.com
From cookingchanneltv.cel30.sni.foodnetwork.com
See details
PIZZA WITH PARSLEY PESTO, CREMINI MUSHROOMS, FONTINA AND GOAT …
Web Get Pizza with Parsley Pesto, Cremini Mushrooms, Fontina and Goat Cheese Recipe from Cooking Channel
From cookingchanneltv.cel30.sni.foodnetwork.com
From cookingchanneltv.cel30.sni.foodnetwork.com
See details
THE 5 BEST PIZZA PLACES IN PETROLIA (UPDATED 2023) - TRIPADVISOR
Web Pizza, panzo wings and so much more. 3. Bud's Family Pizza. 9 reviews. Pizza, Canadian $ Get it your way. Good value. 4. Godfather's Pizza. 5 reviews Closed Now. Pizza Menu. …
From tripadvisor.ca
From tripadvisor.ca
See details
PIZZA WITH PARSLEY PESTO, CREMINI MUSHROOMS, FONTINA AND GOAT …
Web Oct 11, 2018 For the parsley pesto: Add the Parmigiano-Reggiano, pine nuts, basil, garlic, parsley and some salt and pepper to a food processor. With the motor running, slowly …
From recipenet.org
From recipenet.org
See details
GRILLED GOAT CHEESE AND PESTO PIZZA RECIPE | ENTREE RECIPES - PBS
Web Ingredients; For Pesto; 3 cups lightly packed basil leaves; 2 tsp minced garlic; 2 tbsp toasted pine nuts (toast pine nuts in a dry skillet over medium/high until toasty)
From pbs.org
From pbs.org
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love