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Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese (Bobby Flay) Recipe

Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese (Bobby Flay) Recipe

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Grilled French Bread Pizza with Mushroom Pesto and Fontina Cheese (Bobby Flay)

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Ingredients:

Serving

1 - oz dried porcini mushrooms
1 lb cremini or white button mushrooms, stems removed
1/4 cup canola oil
salt and freshly ground black pepper
whole head roasted garlic, pulp removed
1/4 cup toasted walnuts
1/4 cup loosely packed fresh flat-leaf parsley
2 tsp fresh thyme leaves
3/4 cup extra-virgin olive oil
1/4 cup plus 2 tbsp grated pecorino romano cheese
1 loaf french bread , about 24 inches long, sliced in 1/2 lengthwise
2 1/2 cups grated fontina cheese

Directions:

Place the porcini mushrooms in a bowl and cover with boiling water. Let sit until softened, 30 minutes.
Heat the grill to high.
Brush the cremini or white button 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 then coarsely chop.
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 cremini mushrooms, garlic pulp, walnuts, parsley and thyme in a food processor 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 of olive oil and season with salt and pepper. Evenly spread the pesto over the cut side of each half of bread. 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 Romano.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2217.69 Kcal (9285 kJ)
Calories from fat	1677.89 Kcal
		% Daily Value*
Total Fat	186.43g	287%
Cholesterol	194.4mg	65%
Sodium	1581.53mg	66%
Potassium	1296.24mg	28%
Total Carbs	68.48g	23%
Sugars	4.51g	18%
Dietary Fiber	6.38g	26%
Protein	75.24g	150%
Vitamin C	12mg	20%
Iron	326.7mg	1815%
Calcium	1136.8mg	114%

Amount Per 100 g
Calories	380.41 Kcal (1593 kJ)
Calories from fat	287.82 Kcal
		% Daily Value*
Total Fat	31.98g	287%
Cholesterol	33.35mg	65%
Sodium	271.29mg	66%
Potassium	222.35mg	28%
Total Carbs	11.75g	23%
Sugars	0.77g	18%
Dietary Fiber	1.09g	26%
Protein	12.91g	150%
Vitamin C	2.1mg	20%
Iron	56mg	1815%
Calcium	195mg	114%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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