Pizza with Parsley Pesto, Cremini Mushrooms, Fontina and Goat Cheese

• 1/2 cup grated Parmigiano-Reggiano
• 2 tablespoons pine nuts
• 8 fresh basil leaves
• 5 to 6 cloves garlic
• 1/2 bunch fresh parsley
• Salt and freshly ground black pepper
• 1/2 to 3/4 cup extra-virgin olive oil
• 2 tablespoons canola oil
• 1 1/2 to 2 cups sliced cremini mushrooms
• 1 clove garlic, chopped then mashed into a paste
• 1 shallot, finely diced
• Salt and freshly ground black pepper
• 12 ounces pizza dough, such as Anne Burrell's Pizza Dough
• All-purpose flour, for dusting
• Olive oil, for brushing dough
• Salt and freshly ground black pepper
• 3/4 cup grated fontina
• About 1/2 cup grated Parmigiano-Reggiano
• About 1/2 cup goat cheese
• Crushed red pepper flakes, for topping
• Torn fresh basil leaves, for garnish

1. Preheat the oven to 500 degrees F.
2. For the parsley pesto: Add the Parmigiano-Reggiano, pine nuts, basil, garlic, parsley and some salt and pepper to a food processor.
3. With the motor running, slowly add about 1/2 cup olive oil and process until smooth.
4. Pulse a few times to incorporate, adding more oil if the mixture is too thick.
5. Taste and adjust the seasoning if needed.
6. For the mushrooms: Heat the canola oil in a large saute pan over medium-high heat until almost smoking.
7. Add the mushrooms, garlic and shallots and saute until brown, about 5 minutes.
8. Season with salt and pepper.
9. Remove to a plate and reserve.
10. Preheat a grill pan over medium-high heat.
11. For the pizzas: Portion the dough into six golf-ball-size pieces.
12. Dust a work surface with flour and roll each piece of dough into a rectangle (or whatever shape you like).
13. Brush the tops of each piece with oil, sprinkle with salt and pepper and toss on the grill, oil-side down.
14. Cook until the bottoms are an even golden brown, about 3 minutes.
15. (The tops will also start bubbling up with air pockets.)
16. Flip over and grill until golden brown on the other side and just firm, about a minute or so.
17. Remove to a baking sheet.
18. Top the pizzas with the fontina, mushrooms, Parmigiano-Reggiano, dollops of goat cheese, crushed red pepper flakes and salt and pepper.
19. Bake in the oven until the cheese is melted, 3 to 4 minutes.
20. Top with the parsley pesto and garnish with a few more torn basil leaves.

nuts, basil, garlic, parsley, salt, extravirgin olive oil, canola oil, cremini mushrooms, clove garlic, shallot, salt, pizza, flour, olive oil, salt, goat cheese, red pepper, fresh basil

Taken from www.foodnetwork.com/recipes/bobby-flay/pizza-with-parsley-pesto-cremini-mushrooms-fontina-and-goat-cheese.html (may not work)