WILD MUSHROOM PIZZAS WITH CARAMELIZED ONIONS, FONTINA, AND ROSEMARY

Wild Mushroom Pizzas with Caramelized Onions, Fontina, and Rosemary image

Categories Mushroom Onion Side Bake Rosemary Spring Simmer

Yield Makes 6 individual pizzas

Number Of Ingredients 12

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Ingredients

7 tablespoons butter
2 tablespoons plus 1 teaspoon grapeseed oil
3 medium onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 pounds assorted wild mushrooms, such as cremini, oyster, chanterelle, stemmed shiitake, cut into bite-size pieces
6 garlic cloves, minced
2 tablespoons minced shallot
2 cups dry white wine
1 tablespoon minced fresh rosemary
Pizza Dough (recipe follows)
Cornmeal, for dusting
Garlic oil
3 cups grated fontina cheese (about 10 ounces)

Steps:

Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in a heavy large skillet over medium heat. Add the onions and sauté until golden, about 45 minutes. Season with salt and pepper.
Melt the remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add the mushrooms, garlic, and shallot; sauté 4 minutes. Add the wine and simmer until almost all the liquid is absorbed, stirring frequently, about 13 minutes. Add the rosemary; season with salt and pepper.
Position the rack in the bottom third of the oven. Place heavy 17-by-11-inch baking sheet on the rack (invert if rimmed). Preheat the oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on a lightly floured surface to 8-inch rounds, allowing the dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer one dough round to the second baking sheet. Lightly brush the dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons of the onions over the cheese. Scatter 1/2 cup of the mushrooms over the onions. Sprinkle with salt.
Position the baking sheet with the pizza at the far edge of one side of the hot baking sheet. Tilt the sheet and pull it back slowly, allowing the pizza to slide onto the hot sheet. Repeat with the second dough disk, repeating the garlic oil, cheese, onions, mushrooms, and salt, and slide the second pizza onto the other half of the hot baking sheet. Bake pizzas 6 minutes. Rotate the pizzas half a turn, then bake until crust is deep brown, about 6 minutes longer. Using a large spatula, carefully transfer the pizzas to the cutting board. Let rest 1 minute. Slice into wedges and serve.
Repeat with remaining ingredients to make 4 more pizzas.