Hello dreamboat.
Once upon a time I hated mushrooms.
It was a sad life. I avoided mushrooms in chicken marsala, skipped them in creamy soups, and ate only the stuffing from stuffed mushrooms (which is excellent, by the way).
If you’ve been wary of fungi, here’s a tiny secret: say the word out loud — fungi. Fun guy. Suddenly they sound a lot more appealing, right?
At some point I started cooking mushrooms until they were juicy and delicious. Melt butter in a hot pan, add mushrooms, and let them sizzle until soft, plump, and seasoned with a little salt and pepper. They’re perfect spooned over a grilled filet, but they’re also incredible on toasted bread or piled on top of a pizza with rich cheeses and crispy bacon.
If you truly can’t stand mushrooms, you can always skip them and make a bacon and fontina pizza — still excellent. But if you give the mushrooms a chance, they might just win you over.
Whole Wheat Fontina Portobello Pizza
Dough: use your favorite dough recipe — this is a simple whole-wheat version.
- 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
Toppings:
- 1 tablespoon olive oil
- 2 cups sliced baby bella (cremini) 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, plus extra for finishing
- Fresh parsley, chopped for garnish
Combine warm water, yeast, olive oil, and honey; stir and let sit about 15 minutes until the yeast becomes foamy. In a stand mixer fitted with a dough hook or by hand, add the flours and salt and mix until a dough forms. With a mixer, knead about 5 minutes; by hand, knead 1–2 minutes until the dough is somewhat smooth. Place the dough in an oiled bowl in a warm spot and let it rise 60–90 minutes. Punch down, then let rise another 15 minutes.
While the dough rises, prepare the bacon. Cook it until it is partially done and some fat has rendered — about 10 minutes in a 375°F/190°C oven, or pan-fry or microwave until lightly cooked. Cut into pieces and set aside.
Preheat the oven to 375°F (190°C). Lightly flour your workspace and roll the dough to your desired shape and thickness. Brush the surface with olive oil and evenly distribute the minced garlic.
Add half of the fontina, provolone, and parmesan on the dough, then top with the sliced mushrooms and bacon. Finish with the remaining cheeses on top. Bake for 25–30 minutes, or until the cheese is golden and the crust is crisp. When the pizza comes out of the oven, sprinkle extra parmesan and chopped parsley over the top.
I can’t wait for you to try this. Seriously — make it, and consider me saved.