Ricotta and Fontina Pizza
Fontina cheese has sweet nutty flavour and creamy texture. Genuine Fontina only comes from the Val d'Aosta in the Italian Alps, and is made from the unpasteurised milk of Valdostana cows. It has a fat content of about 45%, and the methods of production are stricly controlled, with the cows grazed only on alpine grass and herbs.
It is only matured for four months, which accounts for it's mild, almost sweet flavour and creamy texture with tiny holes.
If you find Fontina is unavailable in your area, mozzarella makes an acceptable substitute. But please, go to the deli and find the best mozarella you can afford. The pale, semi-hard mozzarella sold grated in supermarkets resembles true mozzarella in name only, and should be avoided.
The earthy mixed mushrooms' flavours are delicious with the creamy cheese.
RICOTTA AND FONTINA PIZZA
30mL/2 Tbsp olive oil
1 clove of garlic, finely chopped
350g/12oz/4 cups mixed mushrooms, sliced
30mL/2 Tbsp chopped fresh oregano plus whole leaves to garnish
250g/9 oz/generous cup ricotta cheese
225g/8oz Fontina cheese
Spread a prepared base with basic tomato sauce and brush the edges with a little olive oil. Preheat the oven to 220C/425F.
To make the topping, heat the oil in a frying pan and add the garlic and mushrooms and salt and pepper to taste.
Cook, stirring, for about 5 minutes or until the mushrooms are tender and golden.
Add to prepared pizza base, on top of the tomato sauce. Sprinkle the 2 cheeses and the oregano over the mushrooms, and bake for about 15 minutes, until golden brown and crisp. Scatter the remaining whole oregano leaves over the top before serving.
What do you know, I even found a picture of one :D.
