I brought this appetizer to a neighborhood gathering this summer and it was a hit! I had forgotten how absolutely delicious it is. The flavors are beautiful and sophisticated, but it was still a fun comfort food, like pizza should be. Wild mushrooms and rosemary have that earthly flavor that melds beautifully with creamy, nutty tasting Fontina cheese. Pair with the sweetness of caramelized onions and every bite will make you groan with happiness.
I buy my pizza dough at Trader Joes or Broders in Minneapolis. Or make your own if you like.
- 4 Tbls. butter, divided
- 2 Tbls. plus 1 teaspoon grapeseed oil
- 1 large onion, halved lengthwise, thinly sliced crosswise
- 1½ pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
- 3 garlic cloves, minced
- 2 Tbls. minced shallot (about 1 medium)
- 1 cup dry white wine
- 1 Tbls. minced fresh rosemary
- 1 prepared pizza dough
- 1 cup fontina cheese, shredded
- Preheat oven to 500°F at least 30 minutes prior to baking. Position rack in bottom third of oven. Place a pizza stone or pizza pan in the oven.
- Melt 1 tablespoons butter with 1 tablespoons grapeseed oil in a large skillet over medium heat. Add sliced onion and sauté until golden, about 4o minutes. Stirring occasionally. Season with salt and pepper.
- Melt remaining 2 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 6-8 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
- Roll out pizza dough on a lightly floured surface. Using a fork, poke holes in the dough and then transfer to pizza stone and bake for 7 minutes. Remove from oven and sprinkle with cheese. Next, scatter onions over the cheese. Top with mushrooms. Sprinkle with salt. Bake an additional 6-7 minutes. Remove from the oven, cut in squares and serve.