Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary

Ingredients for Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary

• 110ml butter, divided

• 2 tablespoons plus 1 teaspoon grapeseed oil

• 3 onions, halved lengthwise, thinly sliced crosswise (about 1450ml )

• 900g assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces

• 6 garlic cloves, minced

• 2 tablespoons minced shallot (about 1 medium)

• 475ml dry white wine

• 1 tablespoon minced fresh rosemary

• Pizza Dough

• Cornmeal (for dusting)

• Garlic oil

• 725ml grated Fontina cheese (about 275g )

How to make Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary

Melt 45ml butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.

Melt remaining 60ml butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.

Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 260°C at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 120ml cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 60g mushrooms over onions. Sprinkle with salt.

Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.