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 If it doesn=t bubble, it is outdated and inactive.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.
PIZZA WITH SAUTEED ENDIVE, BACON AND FONTINA
Yield Makes one 12-inch pizza
Number Of Ingredients 7
Steps:
- Heat olive oil in heavy large skillet over medium-high heat. Add bacon and sauté until crisp, about 3 minutes. Add endive and sauté until endive is golden, about 5 minutes. Reduce heat to medium and cook until endive is tender, about 5 minutes. Transfer mixture to medium bowl. Stir in Parmesan and lemon juice. Season topping with salt and pepper. (Can be prepared 4 hours ahead. Cover and chill.)
- Preheat oven to 500°F. Place crust on large baking sheet. Spoon topping over crust, leaving 1-inch border around edge. Sprinkle Fontina over topping. Bake pizza until cheese melts and crust is crisp, about 8 minutes. Cut pizza into wedges.
BACON, POTATO, ROSEMARY AND FONTINA PIZZA, ADAPTED FROM TYLER FLORENCE RECIPE - (4.3/5)
Provided by Foodiewife
Number Of Ingredients 21
Steps:
- To make the pizza dough (which is really good): In a small bowl, combine the yeast, sugar and water and stir gently to dissolve. Let the mixture stand until the yeast comes alive and starts to foam, 5 to 10 minutes. If you're using a stand mixer, combine the salt and flour to the bowl and pulse a few times to mix. Add the yeast mixture, at the lowest speed, until the flour incorporates. When the dough starts to come together, increase the speed to medium and mix until the dough gathers into a ball. This should take about 2 minutes. Add the olive oil and pulse a few more times. Stop the machine periodically to scrape the dough off the hook. Get a feel for the dough as you're making it by squeezing a small amount together between your thumb and fingers. If it's crumbly, add more water, if it's sticky, add more flour, 1 tablespoon at a time. Turn the dough out onto a lightly floured surface and fold it over itself a few times, kneading until it's smooth and elastic. If you're making the dough by hand, add the yeast mixture to a large bowl and stir in the salt and the 2 tablespoons of olive oil. Then begin stirring in the flour. When the mixture becomes too stiff to stir with a spoon, knead in the rest of the flour by hand, adding just enough so that the dough is soft but not too sticky. As you work, squeeze a small amount of dough together between your thumb and fingers. If it's crumbly, add more water; if it's sticky, add more flour, 1 tablespoon at a time. Knead until smooth and elastic, about 10 minutes. Form the dough into a round and put it into a lightly oiled bowl, turning it over to coat the dough entirely with the oil. Cover with plastic wrap or a damp towel and let it rise in a warm spot (i.e., over a gas pilot light) until it doubles in size, about 1 hour*. NOTE: *I turned my oven on to warm, then turn it off. This helps to speed up the proofing of the pizza dough. For the pizza: Preheat the oven to 450°F. Put a jelly roll pan or half sheet pan in the oven. In a large mixing bowl, combine the fingerling potatoes, onion, bacon*, and rosemary leaves (and fresh garlic, if using). Add 1/4 cup of olive oil and season with salt and pepper, to taste. Toss together to coat with olive oil. NOTE:* I pre-cooked the bacon, but didn't over crisp it. I'm glad I did this, as the bacon was cooked perfectly. Take the preheated jelly roll pan out of the oven and drizzle some olive oil over entire surface. Cut the dough into 2 pieces and reserve 1 piece for another use*. NOTE: I actually used 3/4 of the dough, and rolled in on a non-stick pie crust mat. I was able to pre-cut it to fit my jelly roll pan, which I thought was easier. Otherwise, stretch the pizza dough out so it is just bigger than the pan, then lay it inside the pan so the dough comes up the sides to form a crust on the rim. Pour the potato mixture onto the pizza dough, then sprinkle with shredded fontina (I increased the amount to 2 cups). Bake for 20 to 25 minutes until crispy and golden, about 20 to 25 minutes. OPTIONAL BUT GLAD I DID THIS: Garnish with arugula and drizzle the lemon juice over the top. Serve immediately.
More about "pizza with sauteed endive bacon and fontina recipes"
CANADIAN BACON PIZZA (SHEET PAN) | THE RUSTIC FOODIE®
From therusticfoodie.com
5/5 (4)Total Time 2 hrs 45 minsCategory Main CoursePublished Oct 18, 2023
See details
PIZZA WITH SAUTEED ENDIVE, BACON AND FONTINA RECIPE
Web Get full Pizza with Sauteed Endive, Bacon and Fontina Recipe ingredients, how-to directions, calories and nutrition review. Rate this Pizza with Sauteed Endive, Bacon …
From recipeofhealth.com
From recipeofhealth.com
See details
PIZZA WITH FONTINA, POTATOES, AND TAPENADE RECIPE
Web Jan 14, 2009 Sprinkle pizza peel or another baking sheet (if using rimmed sheet, turn upside down) with cornmeal. Transfer dough round to prepared peel. Cover with plastic and let rest 10 minutes.
From bonappetit.com
From bonappetit.com
See details
FONTINA PIZZA RECIPE - BELGIOIOSO CHEESE
Web Directions. Preheat oven to 425°F. Coat a pizza pan with olive oil and spread dough out evenly to all edges of the pan. Spread prepared tomato sauce onto the crust and top with …
From belgioioso.com
From belgioioso.com
See details
43528 PIZZA WITH SAUTEED ENDIVE BACON AND FONTINA RECIPES
Web butter, divided, grapeseed oil, onions , halved lengthwise, thinly sliced crosswise (about 6 cups), assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shii
From recipeofhealth.com
From recipeofhealth.com
See details
BRUSSELS SPROUTS BACON PIZZA {EASY + ELEGANT}
Web Preheat the oven to 450 degrees F. Heat 1 tablespoon olive oil in a large skillet over medium-low, then add the Brussels sprouts and salt. Cook just until beginning to soften, about 6 minutes. Add the balsamic vinegar. …
From wellplated.com
From wellplated.com
See details
BROWN BUTTER LOBSTER AND SPINACH PIZZA WITH BACON
Web Feb 10, 2014 Remove the spinach from the skillet. To the same skillet add the butter and cook over medium heat until just browned. Butter will melt, foam and froth, then begin to brown along the bottom. Whisk browned …
From halfbakedharvest.com
From halfbakedharvest.com
See details
PIZZA WITH SAUTEED ENDIVE, BACON AND FONTINA - RECIPEBRIDGE
Web A Recipe for Pizza With Sauteed Endive, Bacon And Fontina that contains bacon,parmesan,lemon,lemon juice,olive oil,fontina cheese ... Pizza With Sauteed …
From recipebridge.com
From recipebridge.com
See details
FONTINA, CARAMELIZED-ONION, AND PANCETTA PIZZA RECIPE
Web 1 teaspoon olive oil. 1 ½ ounces pancetta (Italian-style bacon) or Canadian bacon, chopped. 8 cups sliced onion (about 3 large) 1 tablespoon chopped fresh thyme. ½ teaspoon salt. ½ teaspoon white pepper. 1 tablespoon …
From myrecipes.com
From myrecipes.com
See details
PIZZA WITH SAUTEED ENDIVE, BACON, AND FONTINA RECIPE - EAT YOUR …
Web Save this Pizza with sauteed endive, bacon, and Fontina recipe and more from The Bon Appétit Cookbook to your own online collection at EatYourBooks.com. Toggle navigation. …
From eatyourbooks.com
From eatyourbooks.com
See details
PIZZA WITH SAUTEED ENDIVE, BACON AND FONTINA - RECIPEBRIDGE
Web Ingredients; 1 teaspoon olive oil; 2 bacon slices, cut into 1/4-inch pieces; 6 medium-size heads Belgian endive, cut crosswise into 1/2-inch-thickslices (about 6 cups)
From recipebridge.com
From recipebridge.com
See details
1371. PIZZA WITH SAUTEED ENDIVE, BACON AND FONTINA
Web makes one 12-inch pizza 1 teaspoon olive oil 2 bacon slices, cut into 1/4-inch pieces 6 medium-size heads Belgian endive, cut crosswise into...
From baconshow.blogspot.com
From baconshow.blogspot.com
See details
WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, FONTINA, AND …
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 …
From epicurious.com
From epicurious.com
See details
SAUTEED PIZZA RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Sauteed Pizza Recipes containing ingredients active dry yeast, bacon, bell pepper, broccoli, cloves, endive, flour, fontina cheese, garlic, lemon, lemon juice, ... Pizza with …
From recipebridge.com
From recipebridge.com
See details
PIZZA WITH CARAMELIZED ONIONS, BACON, CHERRY …
Web May 4, 2011 In the same pan, melt the butter. Add the sliced onions and cook over medium low heat until brown and caramelized, about 5 to 7 minutes. I like to help the caramelizing process along by adding a …
From completelydelicious.com
From completelydelicious.com
See details
FONTINA, CARAMELIZED-ONION, AND PANCETTA PIZZA RECIPE
Web Brush each prepared pizza crust with 1½ teaspoons oil; top each with half of onion mixture. Sprinkle half of cheese over each pizza. Bake at 475° for 9 minutes or until crusts are …
From recipeland.com
From recipeland.com
See details
SWISS CHARD PIZZA WITH BACON AND SPRING ONIONS
Web Sep 20, 2021 Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel. Remove the …
From thursdaynightpizza.com
From thursdaynightpizza.com
See details
ASPARAGUS FONTINA PIZZETTES WITH BACON RECIPE - GOOD …
Web Apr 7, 2012 Step 1 Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475 degrees F. Lightly grease two 18-inch by 12-inch jelly-roll pans. Step 2 Slice …
From goodhousekeeping.com
From goodhousekeeping.com
See details
PIZZA SAUTEED RECIPES | RECIPEBRIDGE RECIPE SEARCH
Web Pizza Sauteed Recipes containing ingredients active dry yeast, bacon, bell pepper, broccoli, cloves, endive, flour, fontina cheese, garlic, lemon, lemon juice, ... Pizza with …
From recipebridge.com
From recipebridge.com
See details
BACON JALAPEñO PIZZA (WITH HOT HONEY) - SIMPLY SCRATCH
Web Sep 29, 2023 Instructions. Prepare the focaccia pizza dough as directed. Follow all steps through the first rise, and then stretch it out into the oiled pan. Lightly cover with a clean kitchen towel and let rise for 30 minutes. …
From simplyscratch.com
From simplyscratch.com
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