INGREDIENTS

  • 7 tablespoons butter, divided
  • 2 tablespoons grapeseed oil, plus 1 teaspoon to part
  • 3 onions, cut in half and sliced into thin slices
  • 2 assorted fresh mushrooms pounds (as crimes, Oyster, Chanterelles), cut into small pieces
  • 6 cloves 'garlic, minced
  • 2 tablespoons chopped shallots
  • 2 cups dry white wine
  • 11 tablespoons chopped fresh rosemary
  • Pizza dough
  • Corn flour (for dusting)
  • Extra virgin olive oil
  • 3 cups grated Fontina cheese (300 gr)

PREPARATIONS

  1. Melt 3 tablespoons of butter with 2 tablespoons grapeseed oil in a large skillet, over medium heat. Add the onions and saute until golden brown, about 45 minutes. Season with salt and pepper.
  2. Melt the remaining butter with 4 tablespoons of grapeseed oil in another large skillet, over medium-high heat. Add mushrooms, garlic, and shallots. Saute 4 minutes. Add the wine and simmer until it is absorbed almost all the liquid, stirring often, about 13 minutes. Add the rosemary; Season with salt and pepper.
  3. In the bottom shelf of the oven put a pan of about 43x28 ​​cm. Preheat oven to 250 ° C for at least 30 minutes before cooking. Divide the pizza dough into 2 loaves and spread into 2 discs with the circumference of about 20 cm on a lightly floured surface. Leave the dough to rest for a few minutes. In a new baking pan, sprinkle some cornmeal. Transfer the pizza dough spread on this pan. Brush the pizza with garlic flavored oil. Sprinkle the pizza with half a cup of fontina cheese, 2 tablespoons of onions and a half over the cheese and half a cup of mushrooms over onions. Season with salt.
  4. To bake the pizza. Tilt the pan in which you have the pizza and slide on the hot baking sheet in the oven. Repeat with the second dough stretched pizza.
  5. Bake the pizzas for 6 minutes. Turn the half turn pizzas. Bake until crust is golden, about 6 minutes more. with the help of a large spatula, carefully transferred the pizzas on the chopping board. Let stand 1 minute. Cut into wedges and serve.
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