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Portobella Pizza
Recipe Name
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Cheeses:
Fumella
,
Parmesan
,
Romano
Courses:
Pizzas
Description
Ingredients
Portobella Pizza
4
oz.
Tomato sauce, prepared
12
oz.
Pizza dough ball, slacked
2
oz.
Rosemary Pesto
(see recipe)
5
oz.
Grande Fumella Smoked Mozzarella
3
oz.
Portobello mushrooms, fresh
Truffle oil, to taste
Grande Parmesan, shaved, to taste
Rosemary Pesto
1
bushel
Parsley, fresh, chopped
1
tsp.
Parsley, dry
1
tbsp.
Rosemary, powdered
1
tsp.
Grande Romano, grated
1
tbsp.
Garlic, fresh
1 1/2
oz.
Olive oil
1/2
tsp.
Black pepper
1/2
tsp.
Salt
Instructions
Portobella Pizza
1
Stretch pizza dough to 14” round.
2
Spread 2 oz. rosemary pesto sauce evenly over pizza dough and top with 5 oz. Grande Fumella and 3 oz. Portobello mushrooms.
3
Bake at 500oF for 8 to 10 minutes or until cheese is melted and crust is golden.
4
Remove pizza from oven and finish with truffle oil and Grande Shaved Parmesan. Cut into slices and serve.
Rosemary Pesto
5
Blend 1 bushel parsley, 1 tsp. dry parsley, 1 tbsp. powdered rosemary, 1 tsp. Grande Romano and 1 tbsp. fresh garlic.
6
Slowly add 1 1/2 oz. olive oil, 1/2 tsp. salt and 1/2 tsp. black pepper.
7
Blend until combined and store in container.
