Rosemary thinks it’s Thyme for a Fontina, Mushroom, Caramelized Onion Pizza
This recipe is fast and easy but tastes like a labor intensive “Gourmet Za”!
1 pre-made “pop and fresh” pizza dough
8 oz portabella or cremini mushrooms sliced
1 large sweet yellow onion cut in half and sliced thin
1 tsp sugar
1 TBL fresh thyme chopped
1 TBL fresh rosemary chopped
16 oz shredded Fontina cheese
2 TBL unsalted butter
2 TBL olive oil
Pre-heat oven to 450 degrees
Melt 1 TBL butter and 1 TBL olive oil in saute pan. Add onions and saute over low/medium heat until they begin to turn a golden brown (about 15 minutes) stirring constantly. Add sugar and saute another 10 minutes while stirring to finish carmelizing.
In saute pan #2 melt 1 TBL butter and 1 TBL olive oil. Add mushrooms and saute until all moisture is out and they have a nice golden color. Add ½ the thyme and ½ the rosemary, saute about 3-4 more minutes.
Press Pizza dough out on an oil sprayed cookie sheet until flat. Pre-bake the crust for 8 minutes until it becomes lightly golden.
Let crust cool for 5 minutes. Sprinkle Fontina Cheese evenly over entire crust. Spread carmelized onion and mushrooms over cheese. Sprinkle with the remaining herbs. Bake another 12-15 minutes until crust is crispy and light brown. Let rest 3-4 minutes and cut and eat.