Whole Wheat Fontina Portobello Pizza Recipe

Name: Whole Wheat Fontina Portobello Pizza
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup all purpose flour + 3/4 cup regular whole wheat flour; 3/4 cup warm water; 2 1/4 teaspoons active dry yeast (1 packet); 1 tablespoon honey; 1 tablespoon olive oil; 1/2 teaspoon salt; toppings:; 1 tablespoon olive oil; 2 cups sliced baby bella mushrooms; 3 garlic cloves, minced; 6 ounces fontina cheese, freshly grated; 4 ounces provolone cheese, freshly grated; 1/4 cup grated parmesan + a bit more for topping; fresh parsely, chopped for garnish

Servings: persons

1 cup all purpose flour + 3/4 cup regular whole wheat flour
3/4 cup warm water
2 1/4 teaspoons active dry yeast (1 packet)
1 tablespoon honey
1 tablespoon olive oil
1/2 teaspoon salt
toppings:
1 tablespoon olive oil
2 cups sliced baby bella mushrooms
3 garlic cloves, minced
6 ounces fontina cheese, freshly grated
4 ounces provolone cheese, freshly grated
1/4 cup grated parmesan + a bit more for topping
fresh parsely, chopped for garnish

1
Combine water, yeast, olive oil and honey and mix with a spoon. Let sit for about 15 minutes until yeast becomes foamy. When I made this pizza I actually used my stand mixer + dough hook for simplicity, but you can also do it by hand. Add in flour and salt and mix until a ball forms and dough comes together (with the mixer, I mixed for about 5 minutes). Using your hands, knead dough for 1-2 minutes until it is somewhat smooth. Place in an oiled bowl (in a warm spot) and let rise for 60-90 minutes. Punch down the dough, then let rise for another 15 minutes.
2
Preheat oven to 375 degrees F.
3
Lightly flour your workspace and using a rolling pin, roll dough to the shape you want. Brush dough with olive oil and cover in minced garlic cloves. Add half of each cheese onto the dough, the cover with mushrooms. Add remaining cheese on top. Bake for 25-30 minutes, or until cheese is golden and crust is crispy. When pizza is done, top with additional parmesan and chopped parsley.

630

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 cup all purpose flour + 3/4 cup regular whole wheat flour, 3/4 cup warm water, 2 1/4 teaspoons active dry yeast (1 packet), 1 tablespoon honey, and more.

Yes, Whole Wheat Fontina Portobello Pizza falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Whole Wheat Fontina Portobello Pizza

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