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Categories:
nuts basil garlic parsley salt extra-virgin olive oil canola oil cremini mushrooms clove garlic shallot salt pizza flour olive oil salt goat cheese red pepper fresh basil
Viewed: 84 - Published at: 5 years agoIngredients
- 1/2 cup grated Parmigiano-Reggiano
- 2 tablespoons pine nuts
- 8 fresh basil leaves
- 5 to 6 cloves garlic
- 1/2 bunch fresh parsley
- Salt and freshly ground black pepper
- 1/2 to 3/4 cup extra-virgin olive oil
- 2 tablespoons canola oil
- 1 1/2 to 2 cups sliced cremini mushrooms
- 1 clove garlic, chopped then mashed into a paste
- 1 shallot, finely diced
- Salt and freshly ground black pepper
- 12 ounces pizza dough, such as Anne Burrell's Pizza Dough
- All-purpose flour, for dusting
- Olive oil, for brushing dough
- Salt and freshly ground black pepper
- 3/4 cup grated fontina
- About 1/2 cup grated Parmigiano-Reggiano
- About 1/2 cup goat cheese
- Crushed red pepper flakes, for topping
- Torn fresh basil leaves, for garnish
Method
- Preheat the oven to 500 degrees F.
- For the parsley pesto: Add the Parmigiano-Reggiano, pine nuts, basil, garlic, parsley and some salt and pepper to a food processor.
- With the motor running, slowly add about 1/2 cup olive oil and process until smooth.
- Pulse a few times to incorporate, adding more oil if the mixture is too thick.
- Taste and adjust the seasoning if needed.
- For the mushrooms: Heat the canola oil in a large saute pan over medium-high heat until almost smoking.
- Add the mushrooms, garlic and shallots and saute until brown, about 5 minutes.
- Season with salt and pepper.
- Remove to a plate and reserve.
- Preheat a grill pan over medium-high heat.
- For the pizzas: Portion the dough into six golf-ball-size pieces.
- Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like).
- Brush the tops of each piece with oil, sprinkle with salt and pepper and toss on the grill, oil-side down.
- Cook until the bottoms are an even golden brown, about 3 minutes.
- (The tops will also start bubbling up with air pockets.)
- Flip over and grill until golden brown on the other side and just firm, about a minute or so.
- Remove to a baking sheet.
- Top the pizzas with the fontina, mushrooms, Parmigiano-Reggiano, dollops of goat cheese, crushed red pepper flakes and salt and pepper.
- Bake in the oven until the cheese is melted, 3 to 4 minutes.
- Top with the parsley pesto and garnish with a few more torn basil leaves.
