Half Baked Harvest · by Tieghan Gerard★ 4.0 (236)
Balsamic Mushroom Fontina Pizza
NUTRITION · PER SERVING30M COOK
CAL 32%·PRO 44%
CARBS 92G58% OF CAL
8G FIBER0G ADDED0G INTRINSIC77G OTHER7G TOTAL SUGAR
FAT 18G26% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Homemade pizza dough topped with fig preserves, roasted balsamic mushrooms, and ricotta or blue cheese. A gourmet vegetarian pizza with sweet and savory notes.
mainpizza🍪 sheet pan🔥 ovenvegetarian
View the full recipe on Half Baked Harvest →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 cups all-purpose flour
- 1 packet Fleischmann’s® Rapid Rise Yeast
- 1 teaspoon kosher salt
- 2/3 cup room temperature beer (or warm water)
- 1 tablespoon extra virgin olive oil
- 1/2 pound pizza dough
- 8 ounces mixed mushrooms, torn
- 1 small shallot, finely chopped
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- kosher salt and black pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 tablespoon fig preserves or apple butter
- 1/4 cup whole milk ricotta cheese
- 2 ounces crumbled blue cheese ((optional))
- 1/2 cup shaved fontina cheese
- 2 tablespoons fresh thyme leaves
At a glance
PER SERVING · TIME 30M
CAL 32%·PRO 44%
CARBS 92G58% OF CAL
8G FIBER0G ADDED0G INTRINSIC77G OTHER7G TOTAL SUGAR
FAT 18G26% OF CAL
5G SAT13G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1152mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 533mg
- Calcium
- 152mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1152MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.