Wild mushroom and Fontina pizza is a delightful take on classic pizza that features earthy mushrooms and creamy Fontina cheese. This gourmet pizza is not only easy to make but also packed with rich flavors. Here’s how to prepare it from scratch!


Ingredients

For the Pizza Dough (Makes 1 large pizza or 2 smaller ones):

2 1/4 cups all-purpose flour (plus extra for dusting)
1 teaspoon salt
1 teaspoon sugar
1 packet (2 1/4 teaspoons) active dry yeast
3/4 cup warm water (about 110°F/43°C)
1 tablespoon olive oil


For the Toppings:

2 cups mixed wild mushrooms (such as shiitake, cremini, and oyster), cleaned and sliced
1 tablespoon olive oil (for sautéing mushrooms)
2 cloves garlic, minced
Salt and pepper, to taste
8 oz Fontina cheese, shredded (or sliced)
1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
1/4 cup grated Parmesan cheese (optional)
Fresh arugula (for garnish)
Balsamic glaze (for drizzling, optional)


Instructions

Step 1: Prepare the Pizza Dough

Activate Yeast: In a small bowl, combine warm water and sugar. Sprinkle yeast on top and let it sit for about 5-10 minutes until foamy.

Make Dough: In a large bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Stir until a rough dough forms, then knead on a floured surface for about 5-7 minutes until smooth and elastic.

Let Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.


Step 2: Prepare the Mushroom Topping

Sauté Mushrooms: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms, garlic, salt, and pepper. Sauté for about 5-7 minutes until the mushrooms are tender and golden. If using dried thyme, add it during this step. Set aside.


Step 3: Preheat the Oven

Preheat Oven: Preheat your oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat.


Step 4: Shape the Pizza

Roll Out Dough: Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into your desired shape and thickness (approximately 1/4 inch thick) for a large pizza or divide for smaller pizzas.

Transfer to Baking Sheet: If using a pizza stone, sprinkle flour or cornmeal on a pizza peel. If using a baking sheet, lightly grease it. Transfer the dough to the peel or baking sheet.


Step 5: Assemble the Pizza

Add Cheese: Sprinkle a layer of shredded Fontina cheese over the base.

Add Mushrooms: Evenly distribute the sautéed mushrooms over the cheese. Sprinkle with fresh thyme leaves and grated Parmesan cheese, if using.


Step 6: Bake the Pizza

Bake: Carefully slide the pizza onto the preheated pizza stone (or place the baking sheet in the oven). Bake for about 12-15 minutes or until the crust is golden brown and the cheese is bubbly and melted.

Garnish: Remove from the oven and let cool slightly. Top with fresh arugula and drizzle with balsamic glaze if desired.


Step 7: Slice and Serve

Slice: Cut the pizza into slices and serve hot.


Tips

Mushroom Varieties: Feel free to use a variety of mushrooms based on your availability and preference. If wild mushrooms are hard to find, button or portobello mushrooms can also be used.

Cheese Alternatives: If Fontina is unavailable, substitute it with mozzarella or a blend of other cheeses.

Make Ahead: The pizza dough can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for later use.


Pairing Suggestions

Salad: Pair your pizza with a light arugula salad dressed with lemon and olive oil.
Wine: A medium-bodied red wine like Pinot Noir or a light white wine like Chardonnay complements the flavors beautifully.


Final Thoughts

Wild mushroom and Fontina pizza is an exquisite option for pizza lovers seeking something a little different. The earthy flavors of the mushrooms combined with the creaminess of Fontina make for a luxurious pizza experience. Enjoy this gourmet treat for a special dinner or a cozy night in!