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
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, recipe follows
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 1/2 teaspoons dry yeast
1/2 teaspoon sugar
1 1/2 cups all-purpose flour, plus more for dusting
1/2 teaspoon kosher salt
2 tablespoons extra-virgin olive oil, plus more for coating bowl
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