Mushroom and Fontina Pizza

IMG_0173Hey friends– Wish I could invite you all over to share this yummy pizza with us.  Larry and I went to Mozza Pizzeria last week for our anniversary and had a version of this delicious plateful.  So here’s my best imitation–minus their fancy brick wood burning oven!  It’s a simple pizza but oh so good!

I want to thank Trader Joe’s for this one.  I love their little boxes of crimini mushrooms, buttery fontina, minced frozen cubes of garlic, their fresh pecorino parmesan and real Spanish olive oil– oil that takes me back to flavors floating out kitchen windows in our pueblo on a summer night.

IMG_0168MUSHROOM & FONTINA PIZZA

1 recipe pizza dough–makes 2 pizzas (see link below)*
8 oz. crimini mushrooms
8 oz. fontina cheese
1/4 cup olive oil
4 cloves garlic, minced
1 cup pecorino & parmesan cheese, grated

Make the dough for the crust and put it into a warm spot to rise while you prepare the rest of the pizza ingredients.  Slice the mushrooms as thinly as you can.  Grate the fontina. And mix the garlic into the olive oil.  Then spread the olive & garlic over the 2 crusts.  Then layer on the fontina, mushrooms and finally the parmesan.  Pop them in a 375 degree oven for 15 to 20 minutes until the cheese is starting to bubble and the crust is golden.  Makes 2 yummy pizzas– One for dinner, one for leftovers.

* crust recipe on this post:  https://thethankfulheart.wordpress.com/2012/12/01/brussel-sprout-and-bacon-pizza-2/

6 thoughts on “Mushroom and Fontina Pizza

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