Try this Figs Mushroom Pizza recipe, or contribute your own.
Suggest a better description1) 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
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Serving Size: 1 Serving (230g) | ||
Recipe Makes: 2 | ||
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Calories: 434 | ||
Calories from Fat: 257 (59%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.5g | 38 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 100mg | 31 % | |
Sodium 868.1mg | 30 % | |
Potassium 682.1mg | 18 % | |
Total Carbohydrate 18.9g | 6 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 16.7g | ||
Protein 26.6g | 38 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 434
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