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1
Preheat the oven to 500 degrees F.
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2
For the parsley pesto: Add the Parmigiano-Reggiano, pine nuts, basil, garlic, parsley and some salt and pepper to a food processor.
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3
With the motor running, slowly add about 1/2 cup olive oil and process until smooth.
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4
Pulse a few times to incorporate, adding more oil if the mixture is too thick.
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5
Taste and adjust the seasoning if needed.
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6
For the mushrooms: Heat the canola oil in a large saute pan over medium-high heat until almost smoking.
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7
Add the mushrooms, garlic and shallots and saute until brown, about 5 minutes.
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8
Season with salt and pepper.
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9
Remove to a plate and reserve.
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10
Preheat a grill pan over medium-high heat.
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11
For the pizzas: Portion the dough into six golf-ball-size pieces.
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12
Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like).
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13
Brush the tops of each piece with oil, sprinkle with salt and pepper and toss on the grill, oil-side down.
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14
Cook until the bottoms are an even golden brown, about 3 minutes.
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15
(The tops will also start bubbling up with air pockets.)
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16
Flip over and grill until golden brown on the other side and just firm, about a minute or so.
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17
Remove to a baking sheet.
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18
Top the pizzas with the fontina, mushrooms, Parmigiano-Reggiano, dollops of goat cheese, crushed red pepper flakes and salt and pepper.
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19
Bake in the oven until the cheese is melted, 3 to 4 minutes.
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20
Top with the parsley pesto and garnish with a few more torn basil leaves.
