Wild Mushroom & Fontina Meatza - Low Cal - Phase 3 to Life hCG Maintenance Program

Wild Mushroom & Fontina Meatza - Low Cal

Course Main Meals

Keyword Low Cal

Protein Poultry

Meal Plan Category Week 9

Servings servings

Calories 422kcal

3 cups wild mushrooms quartered/sliced (a combination of whatever unique shapes you can find at the grocery store)
¼ cup half and half
¼ cup fontina cheese shredded + 2 tbsp, divided
¼ tsp salt
Pinch of pepper
2 tsp fresh thyme

PREHEAT oven to 375°F. Line a pizza stone or heavy baking sheet with parchment paper. Combine the ingredients for the crust in a large bowl and mix until well combined. Spread the crust mixture onto the prepared pizza stone/baking sheet into a circle about 12” in diameter and ¼” thick. Place the mushrooms on a large baking sheet and toss until well coated. Transfer the crust and mushrooms to the preheated oven and bake for 15 minutes. (Check halfway to drain any excess moisture from the crust and give the mushrooms a shake.)
WHILE the crust and mushrooms bake, heat the heavy cream in a small saucepan over medium heat. Once the cream is hot, reduce heat to low and slowly whisk in the ½ cup of shredded fontina cheese. Season with a dash of pepper and keep warm on low until ready to use.
REMOVE the crust and mushrooms from the oven. Blot the crust dry with paper towels and place on a fresh sheet of parchment paper.
SPREAD the cheese sauce over the crust and arrange the mushrooms on top. Sprinkle with the remaining 2 tbsp of fontina and additional salt if desired,and return to the oven for about 5 minutes, until the cheese is melted. Remove from the oven, garnish with fresh thyme, slice, and serve!