Pizza With Parsley Pesto Cremini Mushrooms Fontina And Goat Cheese Recipes

GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE

Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese image

Provided by Bobby Flay

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1-ounce dried porcini mushrooms
1 pound cremini or white button mushrooms, stems removed
1/4 cup canola oil
Salt and freshly ground black pepper
Whole head roasted garlic, pulp removed
1/4 cup toasted walnuts
1/4 cup loosely packed fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
3/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons grated Pecorino Romano cheese
1 loaf French bread, about 24 inches long, sliced in 1/2 lengthwise
2 1/2 cups grated fontina cheese

Steps:

Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
Heat the grill to high.
Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.

MUSHROOM AND PESTO AND GOAT CHEESE PIZZA

Mushroom and Pesto and Goat Cheese Pizza image

Make and share this Mushroom and Pesto and Goat Cheese Pizza recipe from Food.com.

Provided by Chris from Kansas

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces sliced fresh button mushrooms
1/2 large onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon balsamic vinegar
1 prepared pizza crust, such as Boboli
1/4 cup basil pesto
4 ounces shredded mozzarella cheese
2 ounces crumbled goat cheese
5 roma tomatoes, chopped
shredded parmesan cheese

Steps:

Preheat oven to 425 degrees.
Saute first 4 ingredients in a large skillet coated with non-stick cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes more or until liquid is absorbed. Set aside.
Spread pesto over pizza crust. Sprinkle with mushroom mixture. Top with mozzarella cheese and tomatoes. Sprinkle with goat cheese and parmesan cheese.
Bake for 10 minutes or until edges are brown and cheese is melted.

Nutrition Facts : Calories 121.9, Fat 7.4, SaturatedFat 4.5, Cholesterol 22.4, Sodium 366.9, Carbohydrate 7.1, Fiber 2.4, Sugar 3, Protein 8.4

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