Tuesday, November 6, 2012

Whole Wheat Fontina Portobello Pizza

We love pizza at our house, and we like to try new pizza combinations. I came across this recipe on one of my favorite blogs How Sweet It Is. This is not your typical pizza, as it doesn't have red sauce. Instead it is drizzled with olive oil and sprinkled with chopped garlic. It also features a whole wheat crust, crimini mushrooms, fontina cheese, provolone cheese, bacon and parmesan. It's wonderfully flavorful and delicious!

This is our new favorite pizza crust! It's a blend of whole wheat flour and white flour so you get the fluffy crust of a white flour but you also get the depth of a whole wheat flour crust. The flavors of this pizza are incredible. Even though this isn't a meat-packed pizza, you won't notice because you get meatiness from the mushrooms and the flecks of bacon throughout don't hurt either ;-) Oh, and a little tip for you... Sometimes it's hard to find specialty cheeses, even though most grocery stores nowadays have a specialty cheese case. But the place I'm able to find all kinds of cheeses at very reasonable prices is Trader Joes. So if you have one nearby, that's a great place to buy your cheese. They also have a growing selection of cheeses from grass fed cows, and they have nitrate/nitrite free bacon.

I highly recommend that you try this pronto! And if you're new to a whole wheat crust, this is a great recipe to start with.

dough: [I used my standard dough, use whatever dough you'd like.]

1 cup all purpose flour + 3/4 cup regular whole wheat flour

3/4 cup warm water

2 1/4 teaspoons active dry yeast (1 packet)

1 tablespoon honey

1 tablespoon olive oil

1/2 teaspoon salt


1 tablespoon olive oil

2 cups sliced baby bella mushrooms

3 slices bacon

3 garlic cloves, minced

6 ounces fontina cheese, freshly grated

4 ounces provolone cheese, freshly grated

1/4 cup grated parmesan + a bit more for topping

fresh parsley, chopped for garnish

Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. When I made this pizza I actually used my stand mixer + dough hook for simplicity, but you can also do it by hand. Add in flour and salt and mix until a ball forms and dough comes together (with the mixer, I mixed for about 5 minutes). Using your hands, knead dough for 1-2 minutes until it is somewhat smooth. Place in an oiled bowl (in a warm spot) and let rise for 60-90 minutes. Punch down the dough, then let rise for another 15 minutes.

When dough is almost ready, prepare your bacon so it is half-cooked with just a bit of fat rendered. I stuck mine in the over at 375 for 10 minutes, but you can fry it or even microwave it. Just make sure it is lightly cooked and then cut it into pieces.

Preheat oven to 375 degrees F.

Lightly flour your workspace and using a rolling pin, roll dough to the shape you want. Brush dough with olive oil and cover in minced garlic cloves. Add half of each cheese onto the dough, the cover with mushrooms and bacon. Add remaining cheese on top. Bake for 25-30 minutes, or until cheese is golden and crust is crispy. When pizza is done, top with additional parmesan and chopped parsley.

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