Grilled Pizza with Pancetta, Porcini and Fontina
- 1 oz (25 g) dried porcini mushrooms
- 2 oz (50 g) pancetta (unsmoked Italian bacon), thinly sliced
- 1 lb (500 g) pizza dough, rolled out
- 3 tbsp (45 mL) extra virgin olive oil
- 1½ (375 mL) cups shredded Italian Fontina cheese
- ¼ (50 mL) cup chopped flat-leaf parsley
- Produce
- Flat-leaf parsley (1/4 (50 mL) cup)
- Porcini mushrooms, dried (1 oz)
- Meat
- Pancetta (2 oz)
- Cooking & Baking
- Olive oil, extra virgin (3 tbsp)
- Pizza dough (1 lb)
- Dairy
- Italian fontina cheese (1 1/2 (375 mL) cups)
Preparation
Read recipe preparation on cookstr.com
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Recipe Stats
Published June 7, 2012 (8 months ago).
71 people saved this recipe.
