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