Wild Mushroom Pizza Recipe
- Ingredients: 32
- Serves: 4
Wild mushroom pizza with 10-ounce purchased fully baked thin pizza crust, shredded fontina cheese, thinly sliced red onion.
Ingredients
- 1 10-ounce purchased fully baked thin pizza crust
- 1 cup shredded Fontina cheese
- 1/2 cup thinly sliced red onion
Bell peppers:
- 2 small red bell peppers
- 2 small yellow bell peppers
- 1 small green bell pepper
- 2 tbsps. olive oil
- 1/2 cup chopped onion
- 1/2 cup diced seeded tomatoes
- 2 tsps. red wine vinegar
Ravioli:
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
- 8 oz cream cheese, room temperature
- 2 tbsps. ground turmeric
- 1 cup passion fruit juice
- 1/4 cupagar agar powder
- 2 firm-ripe mangoes
- 1/2 cup sugar
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:
- 1/2 cup coarsely chopped fresh raspberries
- 2 tbsps. pureed and strained blackberries
Peppermint fudge:
- 3 tbsps. fudge sauce
- 1/4 cup crushed peppermint candies
Directions
- 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
- 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
- Step 3 Cover skillet and cook until mushrooms are just tender, stirring occasionally, about 5 minutes. Uncover and simmer until any juices evaporate.
- 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%) |