Ingredients: 8 ounces wild mushrooms (chantarelle, oyster, shiitake), sliced 1 tablespoon butter 1 pound pizza dough, defrosted if frozen 1 tablespoon cornmeal 1 teaspoon olive oil 2 teaspoons coarsely ground 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 (6 ounces) smoked mozzarella cheese, cut into small cubes 1/4 cup (2 tablespoons) grated Parmesan cheese Directions:1. Preheat oven to 425 F. In large skillet, saute mushrooms in butter until softened, 3 to 4 minutes. Set aside. 2. 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 pepper and herbs, pressing lightly into dough. 3. 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 Parmesan cheese. Bake 15 to 20 minutes or until crust is golden. |