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

More from this source
Fine Cooking
Nutrition per serving    (USDA % daily values)


Add a comment

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

You might also like

Portobello Mushroom Burger
Simply Recipes
Grilled Beef And Mushroom Burger
Simply Recipes
Portobello Mushroom Burger W/ Homemade Fries
Veggie Num Num
Mushroom And Swiss Sliders With Spicy Fry Sauce
Where Women Cook
Nihon Burger With Creamy Miso Spread
Tokyo Terrace
Bbq Portobello Sliders
How Sweet It Is
Grilled Portabellas With Couscous
Balsamic Grilled Vegetables
Marla Meridith
Grilled Veggie Kabobs
Whole Foods Market
Grilled Chicken Kabobs