Three Cheese
and Wild Mushroom Pizza
- 8 ounces wild mushrooms*
(chanterelle, oyster, shiitake), sliced
1 tablespoon butter
1 pound pizza dough, defrosted if frozen
1 tablespoon cornmeal
1 teaspoon olive oil
1/2 teaspoon coarsely ground black pepper
1 tablespoon chopped fresh herbs (rosemary, thyme, savory)
4 medium plum tomatoes, sliced
1 cup (4 ounces) shredded Fontina cheese
1/2 cup sliced green onion
1 cup (4 ounces) smoked mozzarella cheese, cut into small cubes
1/4 cup (1 ounce) grated Parmesan cheese, divided
- Preheat oven to 425°F.
- In large skillet, sauté
mushrooms in butter until softened, 3 to 4 minutes. Set aside.
- Roll-out or stretch pizza
dough to fit a 12-inch round pizza pan sprinkled with cornmeal.
Drizzle one teaspoon oil over dough. Sprinkle dough with black
pepper and herbs, pressing lightly into dough.
- Arrange tomatoes in a
single layer over dough. Sprinkle with Fontina cheese. Drain
excess liquid from mushrooms and spoon them onto cheese. Sprinkle
with onion. Scatter mozzarella cheese over pizza and top with
two tablespoons Parmesan cheese.
- Bake 15 to 20 minutes
or until crust is golden. Remove from oven. Sprinkle with remaining
Parmesan.
Makes one 12-inch pizza
(8 slices).
*Note: Domestic white or
brown mushrooms can be substituted for wild mushrooms.
Serving size: 1 slice
Calories per serving: 300
Protein: 15 g
Fat: 12 g
Carbohydrate: 35 g
Recipe and photograph provided
courtesy of the American Dairy Association.
