Fontina Cheese Recipes for Brenda #3

[Guest guest]

* Exported from MasterCook *

 

Figs Mushroom Pizza

 

Recipe By : The Figs Table by Todd English and Sally Sampson

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian Dairy

Restaurants

 

Amount Measure Ingredient -- Preparation Method

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2 Pizza dough rounds -- half recipe

Cornmeal -- as needed

2 teaspoons Olive oil

1/2 teaspoon minced garlic

2 pinches Kosher salt

Black pepper -- as needed

1 cup Figs Mushroom Puree -- full recipe

6 ounces Italian fontina cheese -- thinly sliced

2 Portobello mushroom caps -- thinly sliced

on the bias

2 tablespoons Parmesan cheese -- freshly grated

Truffle oil -- as needed

 

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)

<>kitpath 3/99

 

 

 

 

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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. >kitpath

 

* Exported from MasterCook *

 

Grilled Portobello Pizzas

 

Recipe By : Ginger Black

Serving Size : 4 Preparation Time :0:00

Categories : Grill Portabellas

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

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4 Large Portobello Mushrooms -- stemmed

1 Large Red Onion, Cut -- in 1/2 inch slices

1/4 Cup Olive Oil

1 Tb Balsamic Vinegar

1 Garlic Clove -- minced

Salt And Pepper

1 Cup Prepared Tomato Sauce

1 Cup Coarsely Grated Fontina Cheese

1/4 Cup Freshly Grated Parmesan Or Romano Cheese

2 Tbs Chopped Sundried Tomatoes Packed -- in oil

3 Tbs Chopped Kalamata Olives

1/4 Cup Thinly Sliced Basil Leaves

Additional Basil Leaves -- for garnish

 

Combine olive oil, vinegar, and garlic. Brush onion slices and mushrooms

with oil mixture. Season with salt and pepper. Preheat grill to moderate

temperature and arrange vegetables on grill rack. Grill vegetables until

they are tender, 5 to 10 minutes. (Onion will take longer than mushroom.)

Remove from grill.

Turn mushrooms gill side up and spread 1/4 cup sauce on each mushroom

and divide cheese, onion, sundried tomatoes, olives and sliced basil

between them. Return to grill and cook until cheese melts.

Remove from grill; place on a platter and garnish with basil leaves.

*Adapted from a recipe by Ginger Black, published in the June 11, 1997

issue of the Buffalo News.

 

 

 

 

 

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* Exported from MasterCook *

 

Pizza Bianco

 

Recipe By : Olive Garden

Serving Size : 4 Preparation Time :0:00

Categories : Cheese Italian

 

Amount Measure Ingredient -- Preparation Method

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1 12 inch ready-to-serve Italian bread shell -- pizza crust

*CHEESE FILLING*

1/2 cup ricotta cheese

1/4 cup Parmesan cheese

1/4 cup mozzarella cheese -- shredded

1/4 cup fontina cheese -- shredded

1 tablespoon minced onion

1 1/2 tablespoons milk

*TOPPINGS*

1/4 cup green onions

1/3 cup black olives

1/3 cup tomatoes -- seeded

1/2 cup mozzarella cheese -- shredded

1 tablespoon Parmesan cheese

sprinkle basil

sprinkle oregano

 

Combine all ingredients for the cheese filling and mix thoroughly. Spread

evenly over pizza crust.

Chop vegetable toppings and mix together. Sprinkle vegetables over crust.

Top with mozzarella and Parmesan cheeses. Sprinkle top with basil and oregano.

Bake at 375 ° for 8-10 minutes or until filling is hot and cheese has

melted.

Cut into 8 wedges and serve.

 

 

 

 

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