GRILLED FRENCH BREAD PIZZA WITH MUSHROOM PESTO AND FONTINA CHEESE
Provided by Bobby Flay
Categories appetizer
Time 1h5m
Yield 2 to 4 servings
Number Of Ingredients 12
Steps:
- Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
- Heat the grill to high.
- Brush the cremini or white button mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly then coarsely chop.
- Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper.
- Brush the bread on the cut side with the remaining 1/4 cup of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. 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. Remove from the grill and sprinkle with the remaining Romano.
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expert gaming
[email protected]This pizza is a great way to use up leftover bread.
Warren Kenney
[email protected]I've made this pizza several times and it's always a hit at parties.
Brato The injector
[email protected]This pizza is a great way to enjoy a delicious meal without spending a lot of money.
Birendra Mahato
[email protected]I love that this recipe is so versatile. I can use different toppings to create different pizzas.
saboor omer
[email protected]This pizza is a great way to get kids involved in the kitchen.
Samuel Nguli
[email protected]I've made this pizza several times and it's always a hit with my family and friends.
Rabin Lama
[email protected]This pizza is perfect for a party or potluck.
sachiya ff
[email protected]I love that this recipe can be customized to my own liking.
Ananiya Serkalem
[email protected]This pizza is a great way to use up leftover ingredients.
Jan Skwara
[email protected]I would definitely recommend this recipe to anyone who loves pizza.
Rukiya Begom
[email protected]This pizza is so easy to make, even for a beginner cook like me.
BADIRU MANYILA
[email protected]I love the combination of flavors in this pizza. The pesto and fontina cheese are a perfect match.
Suwarna Nilanthi
[email protected]I'm so glad I found this recipe! It's now my go-to pizza recipe.
Terrence Kinard
[email protected]This pizza is perfect for a quick and easy weeknight meal.
Abu Saleh Nurul Alam
[email protected]I love that this recipe uses simple ingredients that I always have on hand.
Mr Myers
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Mena Mohamed Abdalla
[email protected]I made this pizza last night and it was a huge success! My friends loved it.
Margaret Yorkston
[email protected]This pizza was amazing! The crust was crispy and the toppings were flavorful. I would highly recommend this recipe.
Stephanie Baxter
[email protected]I love this recipe! It's so easy to make and always turns out delicious. I've made it with different toppings, but the mushroom pesto and fontina cheese is my favorite.
Sarah Mitchell
[email protected]This grilled French bread pizza was a hit with my family! The pesto and fontina cheese were a perfect combination, and the mushrooms added a nice earthy flavor. I will definitely be making this again.