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  • Stonewall Kitchen, LLC

    Stonewall Kitchen, LLC

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      RECIPE TITLE "Cilantro Pesto Pizza Topped with Portobellos and Red Onion"  source: Cooking Light magazine June 2001

    yields 6 servings (serving size: 1 wedge) time --- difficultymoderate

    Extra-virgin olive oil, Parmigiano-Reggiano, and fresh cilantro make the pesto that tops this simple-to-make pizza. To save time, use refrigerated pizza crust.

      RECIPE INGREDIENTS

    Crust:
    1 package dry yeast (about 2 1/4 teaspoons)
    1 teaspoon sugar
    1/2 cup warm water (100° to 110°)
    1 1/2 cups all-purpose flour, divided
    1/4 teaspoon kosher salt
    Cooking spray
    2 teaspoons yellow cornmeal

    Pesto:
    2 cups fresh cilantro leaves
    1 tablespoon coarsely chopped walnuts
    1 tablespoon grated Parmigiano-Reggiano cheese
    1 1/2 teaspoons extra-virgin olive oil
    1 1/2 teaspoons water
    1/2 teaspoon kosher salt

    Pizza:
    4 1/2 cups coarsely chopped portobello mushrooms (about 10 ounces)
    1 tablespoon balsamic vinegar
    1/4 teaspoon kosher salt
    1/4 teaspoon freshly ground black pepper
    3/4 cup thinly sliced red onion
    3/4 cup (3 ounces) shredded fontina cheese

      RECIPE METHOD

    To prepare crust, dissolve yeast and sugar in warm water in a large bowl, and let stand 5 minutes. Lightly spoon flour into dry measuring cups, and level with a knife. Add 1 1/4 cups flour and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

    Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

    Punch the dough down; cover and let rest 5 minutes. Roll dough into a 12-inch circle on a floured surface. Place dough on a 12-inch pizza pan or baking sheet sprinkled with cornmeal. Crimp edges of dough with fingers to form a rim. Cover and let rise 10 minutes or until puffy.

    Preheat oven to 450°.

    To prepare pesto, place cilantro and next 5 ingredients (cilantro through 1/2 teaspoon salt) in a food processor, and process until smooth, scraping sides of bowl occasionally.

    To prepare the pizza, heat a large nonstick skillet coated with cooking spray over medium-high heat. Add the mushrooms; cook 5 minutes or until moisture evaporates, stirring constantly. Add the vinegar, and cook until liquid evaporates. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon the mushroom mixture onto pizza crust. Drop pesto by teaspoonfuls onto pizza crust. Top with onion, and sprinkle with fontina. Bake at 450° for 15 minutes or until the crust is lightly browned. Let stand for 5 minutes.

      NUTRITION PER SERVING
    CALORIES 233(30% from fat); FAT 7.7g (sat 3.3g,mono 2.5g,poly 1.3g); PROTEIN 10.1g; CHOLESTEROL 17mg; CALCIUM 133mg; SODIUM 354mg; FIBER 3.3g; IRON 3.8mg; CARBOHYDRATE 31.8g

    Maureen Callahan


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