Ingredients
- Pizza Dough:
- Mushroom Pancetta Pizza:
Instructions
Pizza Dough: Prepare quinoa according to package directions. Let cool completely.
- Stir together 1/2 cup warm water with sugar; stir in yeast. Let stand for 10 minutes or until foamy.
- In large bowl, combine remaining warm water, oil and salt. Stir in flour and yeast mixture, stirring until shaggy dough starts to form. Transfer to lightly floured work surface. Knead for about 10 minutes or until smooth and elastic. (If dough is too sticky, add up to 3 tbsp flour.) Knead in quinoa.
- Place dough in greased bowl. Cover with plastic wrap and let stand at room temperature for 1 to 1 1/2 hours or until doubled in volume.
- Punch down dough; cut into two portions. Roll out each portion into 12-inch round, about 1/4-inch thick. Place each round on lightly floured 12-inch pizza pan. Let stand for 20 minutes.
Mushroom Pancetta Pizza: Preheat oven to 450°F. Heat 1 tbsp oil in large skillet set over medium heat; cook pancetta for 4 to 6 minutes or just until crispy around edges. Transfer to paper towel. Increase heat to medium-high. Heat remaining oil; cook mushrooms, garlic, thyme, rosemary, salt and pepper for 8 to 10 minutes or until golden and tender. Let cool completely.
- Spread Alfredo sauce evenly over each pizza crust, leaving 1/2-inch border around edge. Scatter fontina cheese over top. Top with mushrooms, pancetta, Parmesan and red pepper flakes.
- Bake for 15 to 20 minutes or until crust is golden brown and cheese is bubbling. Drizzle with balsamic glaze and sprinkle with chives.
Unforgettable Recipe Ideas
Create unforgettable meals with all kinds of RiceSelect® Quinoa, Rice and Pasta varieties. Standard pizza dough is transformed with our nutty quinoa, offering a protein punch and added texture for an elevated touch topped with all of your favorite ingredients!
For something with more of a Mediterranean flavor, why not try a risotto? You can find out the best risotto rice type to use on our website.
Find more meal ideas using different products like Arborio Rice, Orzo, Pearl Couscous recipes and much more in our recipe collection.
How to Cut Chives
Cutting chives is easy provided that you have a fresh plant to work with. You will need a cutting board and either a chef's knife or kitchen shears to snip the stalks to your preferred size.
1. Purchase or harvest chives. Choose the freshest chives at the grocery store or harvest chives from your own herb garden. Plan on harvesting chives roughly sixty days after planting them.
2. Remove any slimy sections of the chive. Slimy stalks likely died before the plant was picked. They have no texture and may be rotting, so it’s best to remove them.
3. Wash the chives. Rinse chives under cool water and gently rub them to remove any stubborn dirt. Gently dry the chives by blotting them with a paper towel.
4. Bundle the chives for easy cutting. You can try finely slicing them with a chef's knife against a cutting board, but the easiest method is to snip them to your preferred size with everyday kitchen scissors. Multi-blade herb scissors also work effectively.
About Thyme
Thyme has a unique and savory taste that complements many proteins, including chicken, beef, and turkey. It is best to use fresh thyme when cooking, as it has a stronger flavor than the dried alternative. Fresh thyme can be found at many grocery stores, or you can easily grow it at home in a backyard garden or windowsill planter.
To prepare fresh thyme for cooking, remove the leaves from the stem by holding the stem at the top and gently sliding your thumb and forefinger down the stem in the opposite direction of the leaves. This will quickly and easily remove the leaves, which can then be used in your recipe. Try some in our Mushroom Risotto Recipe!
