Whole Wheat Fontina Portobello Pizza.
Once upon a time I hated mushrooms.
It was a sad life I lead. Led? I don’t know how to spell what I want to say. It rhymes with bed.
But seriously… sad. Chicken marsala without mushrooms. Creamy bisques lacking mushrooms. Eating only the stuffing for stuffed mushrooms [which is excellent, by the way].
You may know all about this too if you’re afraid of the fungi. But I’m about to tell you a little secret. Really say the word fungi… say it out loud. FUNGI. Hear it?
Fun guy! Yes. Fun guys.
I don’t know what turned me onto mushrooms but I suspect it was the three month period where I was forced to saute them until juicy and delectable or be subjected to the other member of this household destroying all of my skillets (success) from surviving on scrambled eggs for dinner. Someone has really weird food obsessions.
So here’s the deal. Melt some butter in a pan until it gets all sizzly. Dump in a bunch of mushrooms and toss them with the golden bubbles. Let them cook until they are soft and plump and just begging for a sprinkle of salt and pepper. Your best bet is to cover a perfectly grilled filet with the shrooms, but I’d like to convince you to just add them on top of some golden, toasty bread.
If that doesn’t do it for you, pile them on a pizza with some crazy cheeses and bacon. Or just do that anyway, because you totally have to get in on this goodness. And FYI: if you really hate the mushrooms, then you can just eat a bacon + fontina pizza. I won’t hate it.
I think my taste buds exploded. And I’d like the same for you. In a completely loving, non-violent way of course.
Whole Wheat Fontina Portobello Pizza
dough: [I used my standard dough, use whatever dough you’d like.]
1 cup all purpose flour + 3/4 cup regular whole wheat flour
3/4 cup warm water
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
1 tablespoon olive oil
2 cups sliced baby bella mushrooms
3 slices bacon
3 garlic cloves, minced
6 ounces fontina cheese, freshly grated
4 ounces provolone cheese, freshly grated
1/4 cup grated parmesan + a bit more for topping
fresh parsely, chopped for garnish
Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. When I made this pizza I actually used my stand mixer + dough hook for simplicity, but you can also do it by hand. Add in flour and salt and mix until a ball forms and dough comes together (with the mixer, I mixed for about 5 minutes). Using your hands, knead dough for 1-2 minutes until it is somewhat smooth. Place in an oiled bowl (in a warm spot) and let rise for 60-90 minutes. Punch down the dough, then let rise for another 15 minutes.
When dough is almost ready, prepare your bacon so it is half-cooked with just a bit of fat rendered. I stuck mine in the over at 375 for 10 minutes, but you can fry it or even microwave it. Just make sure it is lightly cooked and then cut it into pieces.
Preheat oven to 375 degrees F.
Lightly flour your workspace and using a rolling pin, roll dough to the shape you want. Brush dough with olive oil and cover in minced garlic cloves. Add half of each cheese onto the dough, the cover with mushrooms and bacon. Add remaining cheese on top. Bake for 25-30 minutes, or until cheese is golden and crust is crispy. When pizza is done, top with additional parmesan and chopped parsley.
Not sure if I can survive one more day without you trying this. Save me?
108 Comments on “Whole Wheat Fontina Portobello Pizza.”
Thanks for making me salivate! This is going to be made this weekend, no ifs, ands, or buts!
Bacon and mushrooms are totally kindred spirits. They belong on this pizza.
And maaaaaaaaan, I miss Fontina. It’s so good.
Mmmmm mushrooms. And pizza. And cheesy goodness. Yes please!
i’m so glad you joined the ranks of mushroom lovers. i feel so sad for anyone who’s missing out on mushroomy goodness but not because it means there are more for me ;)
A few sprigs of thyme all chopped up works really nicely with cooking the mushrooms this way as well.
This looks A-mazing. I love mushrooms.
I made pizza the other day for the first time, but my crust was HUGE. Way too thick. I just couldn’t get the dough to roll out enough. Do you have any tips??
I wish I had some tips but unfortunately I know nothing about yeast breads/dough. Sometimes mine rises and sometimes it doesn’t. I often use the same recipe the crust turns out different every time. It is VERY frustrating!
When you roll out your dough and it starts moving in too much, stop and let it sit for 5 minutes. You just need to let the gluten relax. You can then start stretching again. You might have to repeat the resting a couple of times.
Amy, thanks so much for your suggestion! I’ll certainly try that next time!
Love the smell of mushrooms, its a texture thing I can’t get around – but your pizza looks gorgeous!
Hi Jessica! This pizza sounds ah-may-zing!! When baking do you place the pizza directly on the oven rack or do you use some kind of baking sheet or pizza stone? Thanks!
Yum! I love mushrooms and I love pizza. Great combination. :)
Yum!! Why do I always read your blog when I’m hungry…
Mmm, I kind of love/hate mushrooms. They’re good, but sometimes….sometimes they gross me out.
Could you do a post with some recipes of yours that will pack well for school lunches? Thanks!
I love the fungi! And a fun guy too :p
Dude, I want to like mushrooms SOOOO bad!
Believe me, I’ve tried. Repeatedly. In all kinds of different variations. No luck yet, but I’m willing to keep trying, especially for something like this. And you’ve given me hope, since you were once upon a time a fungi hater and have been converted. Maybe I shall sauté some as you described.
Wow, this looks awesome! I wish I’d known about it 7 or 8 hours ago!
I too am just learning the deliciousness of mushrooms! How did I despise them before??
So making this tonight!
I usually use Pioneer Woman’s dough recipe, and it’s really good, but I feel like this one has more…substance. Gonna try it this weekend!
Do you make the pizza with our without a pizza stone?
It depends on what shape I make it, for this I just used a baking sheet since it was a weird shape.
Love the homemade crust recipe. and of course all of the other ingredients too. the shape of it is fun too. sounds delicious.
Mushrooms are delicious. Welcome to the dark side…
Oh – this is fabulous! I adore mushrooms – but hubby can’t abide them….he doesn’t know what he’s missing!
oh my i am going to have to try this pizza~~if i had my way i would eat pizza at the very least 4 days a week!!! total love~~
definitely just made a variation of this tonight with some friends! the bacon is an absolute must and makes the pizza taste AMAZING. props for another great recipe!
this looks awesome!!!! now can you teach my husband to believe that mushrooms won’t kill him
I made this pizza tonight and it was FABULOUS!!! Thanks so much for the great recipe :-)
Made this AMAZING pizza tonight & it was superb!!
Less is def more with this one!! Mushy’s & bacon combo was a winner! Love it
Oh my goodness… This sounds amazing! Mushrooms and fontina? Heaven!
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I made this today for dinner. I added sauteed red onions (with a bit of balsamic) with the mushrooms! SO good! Thanks for the delicious inspiration! =)
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Just made this! I carmelized my mushrooms in the bacon fat…..which totally felt like a move you’d pull. Totally yum
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I had this pizza at a friend’s house last weekend and it was amazingly delicious!!!! I will be making it this weekend with a nice salad…mmmmmmmmmm
Made this tonight and it was fantastic! Wonderful with some wine after a long week! Thanks for the recipe!!
Just tried this recipe. The crust turned out fantastic, so fluffy (and doubled in size when in the oven).
Olive oil, garlic and cheese………mmmmmmmmmmmmmmmmmmmmm!!!
Can you make this recipe more “user friendly”? I’m sure it will be delicious, but it took 8 pieces of paper and then the printing is so small it is hardly readable!!
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I hope you’ll see this comment–can I make this pizza crust in my new Cuisinart food processor?
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