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.
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