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Wild Mushroom and Fontina Pizza Recipe

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

Ginny Larkin
Added: Thursday, December 28, 2006


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

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.




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