Name: Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary
Yield: Makes six 8-inch pizzas
Ingredients: 7 tablespoons butter, divided; 2 tablespoons plus 1 teaspoon grapeseed oil; 3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups); 2 pounds assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces; 6 garlic cloves, minced; 2 tablespoons minced shallot (about 1 medium); 2 cups dry white wine; 1 tablespoon minced fresh rosemary; Pizza Dough; Cornmeal (for dusting); Garlic oil; 3 cups grated Fontina cheese (about 10 ounces)

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Photo by Noel Barnhurst

The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.

Recipe notes

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