White Pizza with Porcinis

White Pizza with Porcinis

2
DJFoodie 3

"This recipe uses dried porcini mushrooms that have been rehydrated in warm water. If you can find fresh porcinis, also known as cepes and the great bolete, you should definitely use them! It's an amazing taste."
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Ingredients

1 h servings 498 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 498 kcal
  • 25%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 80.5g
  • 26%
  • Protein:
  • 21.1 g
  • 42%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 1038 mg
  • 42%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine the flour, salt, honey and warm water in an electric mixer with a dough hook. Mix on low for 2 minutes. Add the yeast and let mix for another 6 minutes on medium speed. Add the oil and let mix for another 2 minutes. The dough should be fairly tough. Portion into 6-ounce balls. The rounder the balls, the rounder the pizza in the end. Place the balls in a warm place covered with a moist towel, and let double in size.
  2. Preheat oven to 450 degrees F (230 degrees C) and place a pizza stone in the oven to preheat with the oven. Be sure to put the pizza stone in when the oven is cold to help it preheat.
  3. Heat the olive oil in a large skillet over medium heat. Stir in the garlic and saute for 30 seconds. Then add the mushrooms and saute for about 2 more minutes. Season with salt and pepper to taste.
  4. On a lightly floured surface, pat or roll out the pizza dough to about a 1/4 inch thickness. Place on a wooden plank dusted with cornmeal and brush the crust lightly with olive oil. Sprinkle the Fontina and Parmesan cheeses over the crust, followed by the sauteed mushrooms. Carefully transfer the pizza to the pizza stone.
  5. Bake at 450 degrees F (230 degrees C) for about 10 to 15 minutes, or until crust is golden brown and cheese is melted and bubbly. Garnish with the parsley.

Reviews

2

I did not follow this recipe exactly since I used my own whole wheat pizza dough. But the combination of porcini mushrooms (I used the dried mushrooms which I rehydrated) and fontina cheese is ...

Thinking I could multi task, I used my bread machine to prep the dough and it was far more than I needed, and sticky. I will try the dough as instructed and see if I get better results. The top...