Wild Mushroom and Fontina Pizza

Wild Mushroom and Fontina Pizza

Goat cheese and rosemary

Brava

Crust Type  

Active Time:

~12 min

Total Time:

~21 min

About this Recipe

It's a vegetable, it's a fruit . . . no, it's a mushroom. Technically neither vegetable nor fruit, mushrooms are in their own unique category in the food kingdom (they’re actually fungi) and are a rich source of umami. Does including three different kinds of mushrooms on this pizza mean triple the umami? You tell us!


Ingredients

  • 2 par-baked pizza crusts (10-11 inches round)
  • ¼ oz fresh rosemary
  • 4 cloves peeled garlic
  • 1¾ oz Laura Chenel goat cheese
  • 8 slices fontina
  • ¼ lb shiitake mushrooms
  • ¼ lb cremini mushrooms
  • ¼ lb organic beech mushrooms
  • 2 tablespoons grated Parmigiano-Reggiano

From Your Pantry

extra-virgin olive oil

kosher salt and black pepper

Equipment

Brava metal tray

pastry brush (optional)

Nutrition Information

Allergens: Milk, Wheat (Gluten)

Tags

  • Lunch
  • Dinner
  • Vegetarian
  • Bread
  • Italian
  • Metal Tray
  • Pizza
  • Recipes
  • Serves 4
  • Vegetables
  • Weeknight

  1. step
    1

    Prep pizza crust

    • You can bake only 1 pizza at a time. If you are preparing 2, assemble both (assemble second pizza on a cutting board); then bake one after the other, letting metal tray and Brava cool for 10 minutes in between. If you are baking only 1 pizza, oil just 1 crust and prepare half of the ingredients.
    • Place 1 pizza crust on Brava metal tray. Using pastry brush or your hands, evenly spread 1 tablespoon extra-virgin olive oil over entire crust.
    • Season crust with a pinch of salt and pepper.

  2. step
    2

    Assemble pizza

    • Remove one-fourth of rosemary leaves from stems; coarsely chop leaves and sprinkle over crust. (After assembling second pizza, you will have half of rosemary left over.)
    • Thinly slice half of garlic and evenly distribute over crust.
    • Crumble half of goat cheese. Evenly distribute 4 slices of fontina and crumbled goat cheese on crust, leaving ½ inch uncovered around edges.
    • Wipe away any soil from half of shiitake and cremini mushroom caps. Remove and discard stems. Cut caps into ¼-inch slices.
    • Top pizza with mushrooms.
    • Remove and discard bottom ½ inch from cluster of beech mushrooms. Using your hands, separate cluster into individual mushrooms. Arrange one-fourth of beech mushrooms on pizza. (After assembling second pizza, you will have half of beech mushrooms left over.)

  3. step
    3

    Slide metal tray into bottom shelf

    • Select “Wild Mushroom and Fontina Pizza” on your Brava touchscreen and follow instructions.

  4. step
    4

    Serve

    • When your food is done, transfer pizza to cutting board. If you want to bake second pizza, let metal tray and Brava cool for about 10 minutes before proceeding.
    • Sprinkle baked pizza with half of Parmigiano-Reggiano and drizzle with 1 tablespoon extra-virgin olive oil.
    • Cut pizza into slices.