• Ingredients: 32
  • Serves: 4

Wild mushroom pizza with 10-ounce purchased fully baked thin pizza crust, shredded fontina cheese, thinly sliced red onion.


  • 1 10-ounce purchased fully baked thin pizza crust
  • 1 cup shredded Fontina cheese
  • 1/2 cup thinly sliced red onion

Bell peppers:


For topping

  • Garnish: fresh dill sprigs

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes.

    For this step you will need

  2. Step 2 Preheat oven to 450°F. Heat oil in heavy large skillet over medium-high heat. Add mushrooms and rosemary.

    For this step you will need

  3. Step 3 Cover skillet and cook until mushrooms are just tender, stirring occasionally, about 5 minutes. Uncover and simmer until any juices evaporate.
  4. Step 4 Place crust on baking sheet. Top with cheese, onion, peppers and mushrooms. Bake pizza until heated through and cheese melts, about 15 minutes.

    For this step you will need

Nutrition information

Calories 394 Carbohydrates 45 g (15%)
Fat 17 g (26%) Protein 16 g (33%)
Saturated Fat 7 g (37%) Sodium 686 mg (29%)
Polyunsaturated Fat 2 g Fiber 6 g (22%)
Monounsaturated Fat 6 g Cholesterol 38 mg (13%)