INGREDIENTS

INSTRUCTIONS

1) Roll out 1 pizza dough as thinly as possible, leaving 1-in. lip all
around and place on a pizza peel sprinkled with cornmeal.
2) Cover with 1 tsp. olive oil, 1/4 tsp. garlic and a pinch of salt and
pepper.
3) Evenly distribute 1/2 cup mushroom puree, 3 oz. fontina cheese, 1
portobello mushroom cap and 1+1/2 tsp. Parmesan cheese. Transfer pizza onto
pizza stone heated in preheated 500F 1 hour.
4) Bake in preheated 500F oven until browned, about 6 to 7 minutes.
Sprinkle with 1+1/2 tsp. Parmesan cheese, black pepper to taste and drizzle
with small amount of truffle oil. Slice and serve. Repeat with remaining
dough. Makes 2.
SOURCE: The Figs Table by Todd English and Sally Sampson (Simon & Schuster)
NOTES : ~ Portobello, Mushrooms, Mushroom Puree & Fontina Cheese Pizza ~
"Chefs like Todd English have taken gourmet pizza to another level.
Inspired by the legendary Pepe.s Pizzeria in New Haven, Conn., the pizza at
his four Figs restaurants in Massachusetts and his newer ventures, Miramar
in Westport, Conn., and Olives in Las Vegas, is free-form, cracker thin and
crispy bottomed.  It can be simple, consisting of freshly shucked clams and
grated Parmesan or tomato, basil oil and shaved Parmesan... But there.s
also pizza with potatoes, sauerkraut, kielbasa and mustard aioli. It.s so
popular, says Brad Stevens, Figs corporate executive chef, that he can.t
take it off the menu."  -excerpt from "Pie in the Sky," by Laura Yee,
Senior Editor, Restaurants and Institutions Magazine, March 1999.
Recipe by: The Figs Table by Todd English and Sally Sampson
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Shock your mom – go to church”