Vegetarian/General

Garlic-Mushroom Saute with Fontina Pizza

This is another great pizza topping from my Portland wine tasting group. Simple, delicious and a bit fancy, depending on the mushrooms you use.

1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
1/2 wild mushrooms, sliced
4 t. chives, chopped fine
4 t. parsley, chopped fine
Fresh ground pepper, to taste
1/4 Parmesan cheese
3/4 lb. shredded fontina cheese
1 pizza crust

Preheat oven to 450. Place pizza crust on a baking sheet.

In a large frying pan, heat the oil with garlic over high heat. As soon as it sizzles, add the mushrooms and saute until their edges begin to turn golden, 3-4 minutes. Stir in chives and parsley and remove from heat.

Spread mushrooms and their juices on top of crust up to 1/2 inch from the edge. Season with black pepper. Sprinkle with Parmesan and fontina.

Bake the pizza until the cheese is melted and beginning to brown, about 10 minutes. Remove and cut into slices with kitchen shears.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s