Wild Mushroom and Fontina Pizza
Over the years Susanne and I have modified this recipe slightly to suite our taste. If you have been to past Wine & Mushroom Fests, you have likely enjoyed this dish, since we have brought it to share.
by Vince Viverito
%20(from%20inaturalist_org%2C%20obs_%20266053638).jpg)
Cantharellus californicus. © mpsyllos (CC-BY-NC) (from inaturalist.org, obs. 266053638)
Method
Preheat oven to 500°F.
Heat olive oil in a heavy large skillet over medium-high heat.
Add shallots and sauté until tender (about 4 minutes).
Add mushrooms and sauté just until tender (about 2 minutes).
Add tomatoes, basil, and vinegar and stir to coat.
Remove skillet from heat. Season to taste with salt and pepper.
Place crust on pizza pan or baking sheet, and top with ¾ of the Fontina cheese.
Drain vegetable mixture if very wet, and arrange atop the cheese.
Top with remaining Fontina and Parmesan cheese.
Bake until cheeses melt (or follow directions on crust package).
Cool for 5 minutes, slice and serve.
Recipe contributed:
November
1997
Objective:
Main course
Total Time:
About an hour
Yield:
2 mains or many potluck slices
Suggested Mushrooms:
- Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus)
- Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
Login as an FFSC member to access the rest of this content.
Ingredients
2 Tbsp. olive oil
3 oz. shallots, thinly sliced
6 - 8 oz. wild mushrooms*, trimmed and sliced
3 Roma tomatoes ( or plum tomatoes), seeded and chopped
2 Tbsp. chopped fresh basil
2 Tbsp. Balsamic vinegar or red wine vinegar
Salt and pepper
A 1 lb. think crust pizza crust (such as Boboli)
10 oz. Fontina cheese, grated
½ cup (about 1½ oz.) freshly grated Parmesan cheese
* We typically use a combination of chanterelles, boletes, and Craterellus, but you can use any combination you like.)