Morel Mushroom and Fontinella Cheese Pizza
By Sue Serves 4
If you are not fortunate enough to have morels in your back yard you can always substitute with shitake, baby portabella or cremini mushrooms.
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- 2 6 oz balls of pizza dough (sold frozen or can be purchased at your local pizzeria)
- ½ cup corn meal for dusting
- 2 tbsp salt-kosher
- 2 tbsp extra virgin olive oil
- 1 cup cooked crumbled bacon
- 2 cups fresh Morel Mushrooms (cleaned and soaked)
- ¼ cup olive oil
- 1 large sweet Vidalia onion (sliced into Â0.25 inch rounds)
- 1 cup fresh grated parmesan
- 2 cups thin sliced Fontinella cheese
You may also need:
Baking Sheet, Bowl, Skillet, Spoon
Preheat oven to 400 degrees F.
Roll the pizza dough on a cornmeal-dusted surface to a 12 inch round.
In a 12-inch heavy skillet over moderate heat, cook onions in half of the olive oil, stirring frequently, until deep golden (about 15 minutes). Place onions in small bowl and set aside.
Using the same skillet heat the remaining olive oil to medium high and add mushrooms. Cook for 3 minutes or until mushrooms begin to sweat and soften. Toss in onions and keep warm over low heat.
Place dough on a pizza pan or cookie sheet and top with cheese, bacon and mushroom mixture. Cook for 10 minutes and serve.
Diana from SLN says:
Sue, this recipe sound very delicious and healthy which i am trying to be more of and me and my family love mushroom so i know they will enjoy this also. Thank You for posting.
You are welcome. I'm sure Jessica will have something to say about the cream :)
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