Best 2 Pizza With Parsley Pesto Cremini Mushrooms Fontina And Goat Cheese Recipes

In the realm of culinary delights, pizza reigns supreme as a beloved dish that tantalizes taste buds across cultures and continents. Its versatility allows for endless combinations of flavors and textures, making it a true canvas for creativity. Among the myriad of pizza variations, one that stands out is the delectable pizza adorned with parsley pesto, earthy cremini mushrooms, melted fontina, and tangy goat cheese. This symphony of flavors creates a harmonious balance that will transport your taste buds to a realm of culinary bliss.

Here are our top 2 tried and tested recipes!

GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE

Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese image

Provided by Bobby Flay

Categories appetizer

Time 1h5m

Yield 2 to 4 servings

Number Of Ingredients 12

Ingredients

1-ounce dried porcini mushrooms
1 pound cremini or white button mushrooms, stems removed
1/4 cup canola oil
Salt and freshly ground black pepper
Whole head roasted garlic, pulp removed
1/4 cup toasted walnuts
1/4 cup loosely packed fresh flat-leaf parsley
2 teaspoons fresh thyme leaves
3/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons grated Pecorino Romano cheese
1 loaf French bread, about 24 inches long, sliced in 1/2 lengthwise
2 1/2 cups grated fontina cheese

Steps:

Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
Heat the grill to high.
Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. Top the pesto with the fontina cheese, return to the grill, cheese side up, close the cover of the grill and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining Romano.

MUSHROOM AND PESTO AND GOAT CHEESE PIZZA

Mushroom and Pesto and Goat Cheese Pizza image

Make and share this Mushroom and Pesto and Goat Cheese Pizza recipe from Food.com.

Provided by Chris from Kansas

Categories Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

8 ounces sliced fresh button mushrooms
1/2 large onion, sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon balsamic vinegar
1 prepared pizza crust, such as Boboli
1/4 cup basil pesto
4 ounces shredded mozzarella cheese
2 ounces crumbled goat cheese
5 roma tomatoes, chopped
shredded parmesan cheese

Steps:

Preheat oven to 425 degrees.
Saute first 4 ingredients in a large skillet coated with non-stick cooking spray over medium-high heat 5 minutes or until onion is tender. Add balsamic vinegar; cook 2 minutes more or until liquid is absorbed. Set aside.
Spread pesto over pizza crust. Sprinkle with mushroom mixture. Top with mozzarella cheese and tomatoes. Sprinkle with goat cheese and parmesan cheese.
Bake for 10 minutes or until edges are brown and cheese is melted.

Nutrition Facts : Calories 121.9, Fat 7.4, SaturatedFat 4.5, Cholesterol 22.4, Sodium 366.9, Carbohydrate 7.1, Fiber 2.4, Sugar 3, Protein 8.4

Tips:

Choose the right mushrooms. Cremini mushrooms, also known as baby Bella mushrooms, are a great choice for this recipe because they have a mild flavor and tender texture. However, you can use any type of mushroom that you like.
Don't overcrowd the pan. When cooking the mushrooms, make sure to spread them out in a single layer in the pan. This will help them cook evenly and prevent them from steaming.
Use a good quality olive oil. The olive oil that you use will make a big difference in the flavor of the dish. Choose a high-quality extra virgin olive oil.
Don't overcook the mushrooms. Mushrooms are best when they are cooked just until they are tender. If you overcook them, they will become tough and chewy.
Use fresh herbs. Fresh herbs, such as parsley and basil, will add a lot of flavor to the dish. If you don't have fresh herbs on hand, you can use dried herbs, but they will not be as flavorful.

Conclusion:

This pizza with parsley pesto, cremini mushrooms, fontina, and goat cheese is a delicious and easy-to-make dish that is perfect for any occasion. The parsley pesto adds a bright and herbaceous flavor to the pizza, while the cremini mushrooms, fontina, and goat cheese add a rich and savory flavor. The pizza is also topped with a balsamic glaze, which adds a touch of sweetness and acidity. This pizza is sure to be a hit with your family and friends!