Fontina and Portabello Pizza

I can’t say what exactly made this week so stressful, but I was TOTALLY ready for a beer and Pizza Friday when it finally rolled around. Fortunately, this three day weekend is already going pretty well, so I’m sure by Tuesday I’ll be out of my funk. I just have about 3 million papers to grade between now and then…

One of my essential Friday night or Saturday morning activities is planning my meals for the next week. I’ve done this on and off for years, but now that I’m using a Google Docs instead of random pieces of scratch paper that I inevitably lose, it’s going much better.

Using Google reader and one cookbook (I used to look at six or seven cookbooks and get totally overwhelmed), I put together a spreadsheet of what I plan to make. As I’m doing that, I write my grocery list, and we go grocery shopping and to the farmers market first thing Saturday morning. It’s nice to start the weekend knowing the whole week is already planned for, and not leave it hanging over my head until Sunday night.

Yesterday was grocery shopping day, but it also ended up being penguin-viewing day! We took Ellie back to the science museum and this time, the penguins were swimming!

I don’t know if she was more into watching the penguins or the other kids that came to see them, but we spent about 45 minutes there. Love that place.

This pizza went onto the menu as soon as I saw it. I forgot to get red peppers, and I don’t eat bacon, but I figured it would still be really good if I used some portabellos. And it was! The balsamic drizzle is amazing – don’t skip it!

Fontina and Portabello Pizza


  • whole wheat pizza dough for 2 10-12" pizzas
  • 2 portabello mushrooms
  • 2 shallots, thinly sliced
  • 3 tablespoons olive oil, plus more for brushing pizzas
  • 2 garlic cloves, minced or pressed
  • 6 ounces freshly grated fontina cheese
  • 2 ounces freshly grated parmesan cheese
  • 1 1/2 cups balsamic vinegar


  1. Preheat the oven to 450 F with a pizza stone inside.
  2. Remove the stems and scrape the gills out of the portobellos. Cut the tops into thin slices.
  3. Heat the oil in a medium skillet and add the shallots. Cook over low heat until soft, about 15 minutes. Add the mushrooms and turn the heat up to medium. Cook for about 5 minutes, until mushrooms are soft. Add the garlic, mix well, and remove from heat.
  4. Add a pinch or two of salt and stir.
  5. Mix the fontina and parmesan together in a separate bowl.
  6. Shape the pizza dough into 10-12" rounds on parchment paper. Brush with a little oil.
  7. Spread the mushroom mixture evenly over the pizza crusts. Top with the cheese.
  8. To bake the pizzas (one at a time), slide the parchment onto the pizza stone and bake for about 15-20 minutes, or until the crust is golden and the cheese is bubbly.
  9. While the pizzas are baking, bring the balsamic to a boil in a small saucepan and cook until thickened and reduced to about 1/2 cup.
  10. When the pizzas are done baking, let them cool slightly, then drizzle with a few spoonfuls of balsamic reduction.

(adapted from How Sweet It Is

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8 comments to Fontina and Portabello Pizza

  • This looks and sounds so good. Mushrooms and cheese are already a win, but add balsamic–heaven!

  • Moodles

    This looks terrific. Do you have a whole-wheat pizza dough you recommend?

  • Always looking for non-standard pizza topping combinations to try–we make pizza every week from my thriving sourdough starter, but tomato sauce and mozzarella do get old eventually!

  • I menu plan in a similar way, but I love your idea of using only ONE cookbook a week. I always want to cook from my cookbooks more often, but I have SO many, it can be SUPER overwhelming. I can’t believe I haven’t thought of doing it your way before! Thanks, Cate :)

  • I love the idea of beer and pizza Fridays. We’re not as organized so we did beer and pizza Thursday and Saturday this week.

  • Krysten

    Looks yummy! Did you make the dough from the Big Sur cookbook you’ve referenced previously? I haven’t made my own dough yet, but I’m considering doing it soon and this could be a good pizza to start with. :-)

  • Cate

    No, it’s from Artisan Pizza in 5 Minutes A Day and I’m going to do a post on it soon because it’s definitely my absolute favorite crust ever!

  • OMG…thanks Cate for letting me take a peek into your meal planning. I have been meaning to do something like this, and I’m one for papers getting lost or shuffled in between my many bags.*Just created the google doc and this recipe is set to make – sometime in the next 2 weeks. LOL. It’s so effortless and it will definitely help me keep track of all the recipes that I want to make. I love that Artisan Pizza book, there are so many recipes that will keep us busy!!

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