Grilled French Bread Pizza With Mushroom Pesto And Fontina Cheese
Serves: 2
Dallas Effertz
1 January 1970
Based on User reviews:
56
Spice
51
Sweetness
51
Sourness
37
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Cremini1 cup
Canola Oil1
Salt1 cup
Walnut (toasted)2 tsps
Thyme Leaves (fresh)3 cup
Extra-Virgin Olive Oil2.5 cups
Fontina Cheese (grated)Directions:
1
Place the porcini mushrooms in a bowl and cover with boiling water
2
Let sit until softened, 30 minutes
3
Heat the grill to high
4
Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper
5
Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes
6
Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer
7
Remove from the grill, let cool slightly then coarsely chop
8
Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid
9
Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped
10
With the motor running, slowly add 1/2 cup of the olive oil and process until smooth
11
Add 1/4 cup of the Romano cheese and pulse a few times to incorporate
12
Season with salt and pepper
13
Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper
14
Evenly spread the pesto over the cut side of each half of bread
15
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
16
Remove from the grill and sprinkle with the remaining Romano