Fontina Mushroom Pizza

I know not everyone likes mushrooms.  Actually, to be honest, I am not the biggest fan of mushrooms.  I only really like mushrooms if they are cooked, and I prefer them when they are cooked in some kind of butter/olive oil/garlic combination.  However, Matt is from Southeast Pennsylvania, and they are known as the "Mushroom Capital of the World"! There are times when you can actually smell the mushrooms in the air because there are so many mushroom farms nearby!  Needless to say, the boy likes his mushrooms and being the loyal spouse that I am, I have learned to cook and eat mushrooms too!

Okay, so enough about mushrooms and onto this pizza...this pizza was absolutely divine!  This is one of the best pizzas, if not the best, I've had in a long time!

The preparation for this was a little more involved than our regular pizzas, but so worth it. It's is more of a fancy pizza and pairs well with a nice glass of wine-a perfect combination for a Friday night if I say so myself! If there is a mushroom lover in your life, or if you like cooked mushrooms, I highly recommend making this recipe soon!

Fontina Mushroom Pizza

For the mushroom pesto:

6 ounces baby bella mushrooms, sliced

¼ cup extra-virgin olive oil, divided

Salt and pepper

2 cloves garlic

1 small shallot, roughly chopped

2 teaspoons fresh thyme leaves

2 tablespoons fresh parsley leaves

2 tablespoons grated Parmesan cheese

For the pizza:

8 ounces sliced mushrooms

1 tablespoon butter

2 cloves garlic, minced

1 teaspoon minced fresh thyme

Salt and pepper

1 ball pizza dough

Olive oil

1½ cups shredded Fontina cheese

½ cup shredded Parmesan cheese

For the mushroom pesto:

 Preheat the oven to 450˚ F. Spread the mushrooms in a single layer on a baking sheet lined with foil. Toss the mushrooms with 1 tablespoon of olive oil and season with salt and pepper. Roast, stirring occasionally, until browned and crisp, about 20-25 minutes.  After 15 minutes of baking, add the garlic cloves to the pan.

In the bowl of a food processor or blender, combine the roasted mushrooms, peeled garlic cloves, shallot, thyme, parsley, and remaining 3 tablespoons olive oil. Process until smooth, scraping down the bowl and adding small amounts of water (1 tablespoon at a time) as needed.  Transfer pesto to a small bowl, stir in the Parmesan, and set aside.

To make the pizza

Preheat a pizza stone in an oven set to 500˚ F (or as hot as possible if 500 is too high for you). 

Meanwhile, melt the butter in a skillet over medium heat.  Sauté the mushrooms until browned and soft, about 6-8 minutes.  Stir in the garlic and thyme and cook until fragrant.  Season with salt and pepper.  Remove from the heat.

Roll out the pizza dough into a 12-14 inch round.  Lightly brush the outer edges of the dough with olive oil. Spread the mushroom pesto over the crust in an even layer, leaving about 1/2 inch around the sides for a crust.  Add the sautéed mushrooms on top. Top with the fontina and Parmesan.

Carefully transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and allow to cool for about 5-10 minutes.


Adapted from: Annie's Eats, as seen on Pink Parsley