Wild Mushroom Pizza With Caramelized Onions, Fontina, And Rosemary
Serves: 6
Isabella Feil
1 January 1970
Based on User reviews:
49
Spice
57
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
7 tbsps
Butter (divided)2 tbsp
Grapeseed Oil2 tbsps
Shallot (minced about 1 medium)2 cups
White Wine (dry)1 tbsp
Rosemary (minced fresh)Directions:
1
Slice into wedges and serve
2
Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat
3
Add onions and sauté until golden, about 45 minutes
4
Season with salt and pepper
5
Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat
6
Add mushrooms, garlic, and shallot
7
Sauté 4 minutes
8
Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes
9
Add rosemary; season with salt and pepper
10
Position rack in bottom third of oven
11
Place heavy 17x11-inch baking sheet on rack (invert if rimmed)
12
Preheat oven to 500°F at least 30 minutes before baking
13
Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back
14
Sprinkle another baking sheet (invert if rimmed) with cornmeal
15
Transfer 1 dough round to second baking sheet
16
Lightly brush dough with garlic oil
17
Sprinkle with 1/2 cup cheese
18
Scatter 2 1/2 tablespoons onions over cheese
19
Scatter 1/2 cup mushrooms over onions
20
Sprinkle with salt
21
Position baking sheet with pizza at far edge of 1 side of hot baking sheet
22
Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet
23
Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet
24
Bake pizzas 6 minutes
25
Rotate pizzas half a turn
26
Bake until crust is deep brown, about 6 minutes longer
27
Using large spatula, carefully transfer pizzas to cutting board
28
Repeat with remaining ingredients
29
Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat
30
Add onions and sauté until golden, about 45 minutes
31
Season with salt and pepper
32
Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat
33
Add mushrooms, garlic, and shallot
34
Sauté 4 minutes
35
Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes
36
Add rosemary; season with salt and pepper
37
Position rack in bottom third of oven
38
Place heavy 17x11-inch baking sheet on rack (invert if rimmed)
39
Preheat oven to 500°F at least 30 minutes before baking
40
Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back
41
Sprinkle another baking sheet (invert if rimmed) with cornmeal
42
Transfer 1 dough round to second baking sheet
43
Lightly brush dough with garlic oil
44
Sprinkle with 1/2 cup cheese
45
Scatter 2 1/2 tablespoons onions over cheese
46
Scatter 1/2 cup mushrooms over onions
47
Sprinkle with salt
48
Position baking sheet with pizza at far edge of 1 side of hot baking sheet
49
Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet
50
Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet
51
Bake pizzas 6 minutes
52
Rotate pizzas half a turn
53
Bake until crust is deep brown, about 6 minutes longer
54
Using large spatula, carefully transfer pizzas to cutting board
55
Let rest 1 minute
56
Slice into wedges and serve
57
Repeat with remaining ingredients
58
Let rest 1 minute