Ingredients
- null ½ cup RiceSelect® Tri-Color Quinoa
- null 1 cup warm water, divided
- null 1 tsp granulated sugar
- null 1 pkg (¼ oz) active dry yeast
- null 2 Tbsp olive oil
- null 1 tsp salt
- null 2 ½ cups all-purpose flour (approx.)
- null 3 Tbsp olive oil, divided
- null ⅓ cup pancetta, diced
- null ½ lb mushrooms, sliced
- null 2 cloves garlic, minced
- null 1 Tbsp fresh thyme, finely chopped
- null 1 Tbsp fresh rosemary, finely chopped
- null ¼ tsp salt
- null ¼ tsp pepper
- null 1 cup prepared Alfredo sauce
- null 2 cups fontina cheese, shredded
- null ¼ cup Parmesan cheese, grated
- null ¼ tsp red pepper flakes
- null ¼ cup balsamic glaze
- null 2 Tbsp fresh chives, finely chopped
Instructions
- Pizza Dough: Prepare quinoa according to package directions. Let cool completely.
- 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.