If you know me, you know I’m a bit of a pizza fiend, my entire life. But wild mushrooms on top of anything was not at the top of my list as a child, that’s for certain. But they sure are now! Adding the caramelized onions to this pizza really puts this one over the top!
This wild mushroom pizza has caramelized onions, and crazy flavorful fontina cheese, and is a bit indulgent, (um, butter), and takes a little time to prepare (but all prep can be done ahead of time), and totally worth it! Pay close attention to the notes in the recipe, there a few techniques that make a lot of difference in the outcome of the vegetables.
To make this bit less indulgent (but still delicious as all get-out):
- use olive oil instead of butter when cooking the veg
- use less cheese, but do still use a strong cheese like the suggested Fontina or goats cheese
- add some baby spinach on top of the pizza before it cooks, season with a pinch of kosher salt , no really, it’s good!
Be sure to make the White Whole Wheat Pizza Dough too, Grab a glass of wine, follow the instructions for the dough and pizza, and you’ve got the perfect Pizza Friday!Print
You could make the dough while the onions and mushrooms are cooking to save some time. Just don’t forget to stir them occasionally.
Original recipe from Bon Appétit magazine
- 4 tablespoons butter, divided
- 1 tablespoon plus 1 teaspoon olive oil
- 2 onions, halved lengthwise, thinly sliced crosswise (use your food processor for this to make it easier)
- 1 1/2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, or stemmed shiitake), sliced
- 6 cloves of garlic, minced
- 1/2 cup dry white wine
- 1 tablespoon minced fresh rosemary (fresh thyme is really tasty in this as well)
- Olive oil
- 3 cups grated Fontina* cheese (about 10 ounces)
Preheat oven to 500 degrees. Follow procedure for pizza dough.
Melt 2 tablespoons butter with 1 tablespoons olive oil in heavy large skillet over medium heat. Add onions and a pinch of kosher salt and sauté until golden, tossing frequently about 35 minutes. Season with salt and pepper. Set aside.
Melt remaining 2 tablespoons butter with 1 teaspoon olive oil in the same skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté about 10-15 minutes until golden**. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
Top 1/4 onion mixture on each crust, arrange 1/4 mushroom mixture on top of onions and top with Fontina cheese. Drizzle more olive oil on top of pizza. Pepper to taste.
Follow instruction for pizza dough on cooking. Be sure to use parchment paper as instructed in the pizza dough recipe, it helps it slide off the cookie sheet onto the preheated cookie sheet. Bake for approximately 12 minutes, until crust is crispy and cheese is golden.
*be sure to buy Italian style Fontina vs. Danish Fontina. The Danish variety is too mild and soft for the flavors of this pizza. Goat cheese would be a good substitute.
** mushrooms go through ‘phases’ while cooking, pay attention to them, at first, they will suck up all the butter and oil in the pan, that’s a-okay. Next, they will exude a ton of moisture, that’s good too, but you’re not done yet. Let that exuded liquid evaporate and then the mushrooms will get nicely browned, then and only then, add the wine and scrape up any bits on the bottom of the pan with a flat wooden spoon.
- The onions and mushrooms can be prepared a day to two ahead of time.
- Brown button mushrooms will work just fine in this recipe, but wild mushrooms have a bit more deep flavor, and they have pretty shapes when sliced!
Keywords: mushroom pizza, Wild Mushroom Pizza, Caramelized Onions, Fontina, Rosemary, white whole wheat pizza dough, 30-day no-processed food