Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese

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I agree with another post in that this recipe was really good but it is missing something acidic. I recommend adding a thin layer of tomato sauce before adding pesto, or possible a sun-dried tomato spread or adding directly to pesto lemon. It was delicious and very rich but needed a bit of a kick! ;

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I made this on the stove top and broiler and it turned out great! Only having chopped garlic I put it in tinfoil and cooked it at 350 for 40 minutes and talk about easy and mess free! Started soaking the dried porcini, tore up the crimini and started cooking them on the stovetop with salt and pepper. Their own water releasing let me skip that extra oil, and everything finished about the same time. With the first chop my veg seemed a little dry so I ended up adding 4 TB of the porcini liquid instead of 2 and let me tell you, that added such a robust depth of flavor. I adding another 1/4 cup or so of romano to even it out, and OK because I love cheese and only added 1/4 tsp dried thyme since I'm not a huge fan. Had this an an entree with some fresh sliced tomatoes and it was absolutely delicious! Definitely a keeper!

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After watching you show on Thursday morning (California time, that afternoon I went to Trader Joes/Vons and bought all the ingrediants and made Pizza for dinner that evening. It was very easy, quick to make and the Taste...OooooLaLa! I highly recommend this recipe. I am having a BBQ for my Reps on Aug.20th and I will be making this Pizza as an appetizer. Would you like to come BBQ for us? Love To Have You Be Special Guest. I have a Great Kitchen. I will be making the rest of the recipes this weekend from the show. Oh by the Way, for whoever reads this, make sure you sign up for Bobby Flay's "Open Sky"....I Love This Chef and "No" I don't know him or doing any PR for him, however I would Love To! :

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My husband and I both thought it was a little flat. I wouldn't make it again, but thought it was ok. It took a lot of time for a mediocre recipe.

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Turned out great! It made a ton (I had leftover pesto. The mushroom mixture tasted great but was a bit on the heavy side. The only modification I will make next time is back off a little on the olive oil and consider brightening the taste with something acidic (lemon, wine, or vinegar. Also I put mine in the oven and the fontina melted before the bread got crispy. I will toast the bread a little before adding the toppings next time.. or just use the grill.

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I made this for guests along with other gourmet pizzas. Everyone raved about this pizza in particular. The only change I would make is to stick to white button mushrooms &/or portebellas. The mushrooms in the recipe were added to so many other ingrediants that you couldn't depict the individual flavors. No one could tell that that I spent $4.99 for one ounce of porcini mushrooms - so why bother?

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This was a really good recipe and easy to make!

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This recipe is fabulous and full of great grill flavor. I too burned some of my bread on the bottom so next time will make sure my grill is very low. Count on quite a bit of prep time with all the steps involved, which I did not and
was preparing right up until company arrived; however it was well worth it.
I'm considering making just the mushroom pesto and storing it in a jar(s for a quick and delicious appetizer broiled on french baguette slices...yum, your guests will love it and it's so unusual. Thanks Bobby!

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The bottom of the bread burnt before the cheese melted. Probably my fault.. because I used a charcoal grill?

Anyway, despite this it was delicious and I will definitely make again.. but in the oven next time.

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We loved this so much that I make it every weekend. It goes with any grilled meat.