Pizza with Parsley Pesto, Cremini Mushrooms, Fontina and Goat Cheese

Total Time:
45 min
Prep:
30 min
Cook:
15 min

Yield:
6 pizzas
Level:
Easy

Ingredients
  • Parsley Pesto:
  • 1/2 cup grated Parmigiano-Reggiano
  • 2 tablespoons pine nuts
  • 8 fresh basil leaves
  • 5 to 6 cloves garlic
  • 1/2 bunch fresh parsley
  • Salt and freshly ground black pepper
  • 1/2 to 3/4 cup extra-virgin olive oil
  • Mushrooms:
  • 2 tablespoons canola oil
  • 1 1/2 to 2 cups sliced cremini mushrooms
  • 1 clove garlic, chopped then mashed into a paste
  • 1 shallot, finely diced
  • Salt and freshly ground black pepper
  • Pizzas:
  • 12 ounces pizza dough, such as Anne Burrell's Pizza Dough
  • All-purpose flour, for dusting
  • Olive oil, for brushing dough
  • Salt and freshly ground black pepper
  • 3/4 cup grated fontina
  • About 1/2 cup grated Parmigiano-Reggiano
  • About 1/2 cup goat cheese
  • Crushed red pepper flakes, for topping
  • Torn fresh basil leaves, for garnish
Directions

Preheat the oven to 500 degrees F.

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 add about 1/2 cup olive oil and process until smooth. Pulse a few times to incorporate, adding more oil if the mixture is too thick. Taste and adjust the seasoning if needed.

For the mushrooms: Heat the canola oil in a large saute pan over medium-high heat until almost smoking. Add the mushrooms, garlic and shallots and saute until brown, about 5 minutes. Season with salt and pepper. Remove to a plate and reserve.

Preheat a grill pan over medium-high heat.

For the pizzas: Portion the dough into six golf-ball-size pieces. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like). Brush the tops of each piece with oil, sprinkle with salt and pepper and toss on the grill, oil-side down. Cook until the bottoms are an even golden brown, about 3 minutes. (The tops will also start bubbling up with air pockets.) Flip over and grill until golden brown on the other side and just firm, about a minute or so. Remove to a baking sheet.

Top the pizzas with the fontina, mushrooms, Parmigiano-Reggiano, dollops of goat cheese, crushed red pepper flakes and salt and pepper. Bake in the oven until the cheese is melted, 3 to 4 minutes. Top with the parsley pesto and garnish with a few more torn basil leaves.


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    This recipe is featured in:

    Worst Cooks in America