Ingredients
Scale
- 4 Tbls. butter, divided
- 2 Tbls. plus 1 teaspoon grapeseed oil
- 1 large onion, halved lengthwise, thinly sliced crosswise
- 1 1/2 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
Instructions
- 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.