Recipe

		French Bread Pizza with Mushroom Pesto and Fontina Cheese
		Serving Size - 4
		Prepared By - DnD
		Recipe Rating	Printer Friendly Recipe

1 ounce dried porcini mushrooms

1 1/2 pounds cremini or white button mushrooms, stems removed

1/4 cup canol a oil

Kosher salt and freshly ground black pepper

2 cloves roasted garlic

1/4 cup walnuts, toasted

1/2 cup loosely packed fresh flat-leaf parsley leaves

2 teaspoons fresh thyme leaves

3/4 cup extra-virgin olive oil

1/4 cup plus 3 tablespoons grated Pecorino Romano cheese

1 loaf French bread or round loaf of bread, sliced in half lengthwise

10 ounces fontina cheese, grated (2 1/2 cups)

Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes. Heat your grill to high. Brush the cremini mushroom caps with the canola oil and season with salt and pepper. Place the mushrooms on the grill, cap side down, and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the caps over and continue grilling until the mushrooms are cooked through, about 5 minutes longer. Remove from the grill, let cool slightly, and then coarsely chop. Keep the grill on. Remove the porcinis from the soaking liquid and place in the bowl of a food processor with a few tablespoons of the soaking liquid. Add the cremini mushrooms, garlic, walnuts, parsley, and thyme and process until finely chopped. With the motor running, slowly add 1/2 cup of the olive oil and process until smooth. Add 1/4 cup of the Romano cheese and pulse a few times to incorporate. Season with salt and pepper. Brush the bread on the cut side with the remaining 1/4 cup olive oil and season with salt and pepper. Place on the grill, oiled side down, and grill until golden brown, about 1 minute. Remove the bread from the grill and evenly spread the pesto over the cut side of each half. Top the pesto with the fontina cheese. Return to the grill, cheese side up; close the cover of the grill; and cook until the cheese has melted, about 2 minutes. Remove from the grill and sprinkle with the remaining 3 tablespoons Romano cheese. Cut each half into 4 equal pieces crosswise, garnish with parsley leaves, and serve.