The night we first had this pizza, it was a small miracle I made dinner at all. It had just been one of those days – you know, where you get off work a couple hours later than expected, sapped of all energy and motivation? It was the kind of night that I might normally reflex to carry-out pizza anyway, but since this pizza was already on our menu, I considered powering through. Reading Josie’s description of it as a wine-worthy pizza sold me, because what turns around a bad day better than pizza? Pizza and wine.
My frustration persisted a little longer when I realized I was missing a couple of ingredients and needed to improvise a bit, but the glass of wine was already in hand and there was no turning back. When we finally sat down to eat, the first bite reassured me that yes, this was absolutely the right decision. This pizza is fabulous. So fabulous, in fact, that it was back on the menu one short week later…always the sign of a winner in our house. The fontina and mushrooms pair so well together, and I love the combination of both a mushroom pesto and sautéed mushrooms. This was made with mushroom lovers in mind. One thing to note is that the fontina and parmesan are naturally quite salty, so this is easy to over-salt. I would recommend adding very little to no additional salt, and seasoning to taste when serving if necessary.