"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Wild Mushroom and Fontina Pizza Recipe

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This recipe for Wild Mushroom and Fontina Pizza, by , is from The Donovan Family Online Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Ginny Larkin
Added: Monday, January 26, 2004

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. olive oil
3 oz. shallots, thinly sliced
6-8 oz. wild mushrooms, trimmed & sliced (shitake, oyster)
3 plum tomatoes, seeded and chopped
2 tbsp. chopped fresh thyme
2 tbsp. balsamic vinegar or red wine vinegar

1 lb. Boboli
10 oz. Fontina cheese, grated
1/2 c. freshly grated Parmesan cheese (about 1 1/2 oz.)
fresh thyme sprigs

Directions:
Directions:
Preheat oven to 500 degrees.

Heat olive oil in heavy large skillet over medium high heat. Add shallots and saute til tender, about 4 minutes. Add mushrooms and saute just until tender, about 2 minutes. Add tomatoes, chopped thyme and vinegar and stir to coat. Remove skillet from heat. Season with salt and pepper.

Place crust on baking sheet. Top with 3/4 of Fontina. Drain vegetable mixture (if very wet) and arrange atop cheese. Top with remaining Fontina and Parmesan.

Bake til cheese melts (about 12 minutes). Cut into wedges. Garnish with thyme.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
This appetizer needs to be served with a fork and knife but it is very tasty.

 

 

 

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