Balsamic Mushroom Fontina Pizza
Homemade pizza dough with jammy fig preserves, balsamic mushrooms, and ricotta cheese. A fun way to spend a winter night!
Servings: 4
Calories: 672kcal
Ingredients
Pizza Dough
- 2 cups all-purpose flour
- 1 packet Fleischmann’s® Rapid Rise Yeast
- 1 teaspoon kosher salt
- 2/3 cup room temperature beer (or warm water)
- 1 tablespoon extra virgin olive oil
Mushroom Pizza
- 1/2 pound pizza dough
- 8 ounces mixed mushrooms, torn
- 1 small shallot, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fig preserves or apple butter
- 1/4 cup whole milk ricotta cheese
- 2 ounces crumbled blue cheese (optional)
- 1/2 cup shaved fontina cheese
- 2 tablespoons fresh thyme leaves
Instructions
For the Dough
- 1. In a medium bowl, stir together the flour, yeast, and salt. Add the beer and olive. Mix with a wooden spoon until combined. 2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or up to overnight.3. Turn the dough out onto a floured work surface and use as directed in recipe.
Pizza!
- 1. Position the oven rack in the upper 1/3 position. Preheat the oven to 500 degrees F. at least 30 minutes before baking, preferably 1-2 hours ahead. If you have a baking stone, start preheating it. Grease a large baking sheet with olive oil.2. In a medium bowl, combine the mushrooms, shallot, olive oil, balsamic vinegar, and a pinch each of crushed red pepper flakes, salt, and pepper. Massage the mushrooms with your hands for 1 minute. 3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.4. Spread the dough with the ricotta and the preserves. Add the mushrooms. Top with crumbled blue cheese, then the shaved fontina. 5. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh thyme and drizzle with truffle oil. ENJOY!
Notes
Perfect Dough: To get the right consistency in your dough, start with your base amount of flour, then add more as needed, 1 tablespoon at a time, until the dough is smooth but not dry. It’s better to have a dough that’s on the slightly sticky side than a dough that’s too dry. It should be a bit loose; it should not feel dense or heavy.
Nutrition
Calories: 672kcal