Wild Mushroom Pizza
- 7 tablespoons butter
- 3 onions, thinly sliced
- 2 pounds assorted wild mushrooms
- 6 garlic cloves, minced
- 2 cups dry white wine
- 1 tablespoon rosemary, minced
- 1 pre-made pizza dough
- 3 cups grated Fontina cheese
Preheat the oven to 450°F. Place the oven rack on the bottom third of your oven.
Take three tablespoons of the butter and melt it in a large skillet. Saute the onions until they are caramelized. Then add some salt and pepper to the onions.
In another skillet, add the rest of the butter and melt it. Sautee the mushrooms and garlic for about five minutes. Then add the wine and let the mixture simmer for about ten minutes or until the liquid is mostly evaporated. Add the rosemary and stir, then add a bit of salt and pepper to this mixture too.
Lay out the pizza dough on a baking sheet, and pre-bake it if the directions say that should be done. Make sure to grease the baking sheet as well so that the dough doesn’t stick. After the dough has been pre-baked (if the instructions call for that), brush it with a bit of olive oil. Sprinkle with half of the cheese, followed by the mushrooms, and onion and garlic mixture. Then cover the pizza with the rest of the cheese.
Put the pizza in the oven and bake for 10 minutes or until the top layer of cheese is bubbly and starting to brown.