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Grilled Mushroom, Onion, And Fontina Pizzas With Fresh Tomatoes And Arugula

Nutrition per serving    (USDA % daily values)
CAL
1406
FAT
271%
CHOL
96%
SOD
144%

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Ingredients for 4 servings

3 Tbs. extra-virgin olive oil; more for drizzling

1/4 inch thick

12-1/2 oz. (2-3/4 cups) bread flour; more as needed

2 tsp. chopped fresh basil

Kosher or sea salt and freshly ground black pepper

3 Tbs. extra-virgin olive oil; more for the bowl

balsamic vinegar, for drizzling

2 tsp. rapid-rise (instant) yeast

4 large portobello mushroom caps, gills and stems removed

1 large red onion, sliced into 1/2-inch-thick disks

3 cups grated fontina Val d’Aosta (9-1/2 oz.)

1/2 cup loosely packed small fresh basil leaves

2 medium yellow, purple, or orange tomatoes, sliced

1-1/2 cups Fresh tomato Sauce

pizza dough 

1-1/4 oz. (1/4 cup) semolina flour; more for dusting

1-1/2 tsp. fine sea salt

2 cups baby arugula

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