Wild Mushroom and Fontina Pizza
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 pieces N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
2 tablespoons olive oil 3 ounces shallots, thinly sliced 6 to 8 ounces wild mushrooms (such as shiitake and oyster), trimmed, sliced
3 plum tomatoes, seeded, chopped 2 tablespoons chopped fresh thyme 2 tablespoons balsamic vinegar or red wine vinegar
salt and pepper 1 1-pound baked cheese pizza crust (such as Boboli) 10 ounces Fontina cheese, grated
1/2 cup freshly grated Parmesan cheese (about 1-1/2 ounces) fresh thyme sprigs



1 Preheat oven to 500 F. Heat olive oil in heavy large skillet over medium-high heat. Add shallots and saute until tender, about 4 minutes. Add mushrooms and saute just until tender, about 2 minutes. Add tomatoes, chopped thyme and vinegar and stir to coat. Remove skillet from heat. Season with salt and pepper.
2 Place crust on pizza pan or baking sheet. Top with 3/4 of Fontina cheese. Drain vegetable mixture if very wet and arrange atop cheese. Top with remaining Fontina and Parmesan cheeses. Bake until cheeses melt, about 12 minutes. Cool 5 minutes. Cut pizza into wedges. Garnish with thyme sprigs and serve.

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