Rosemary thinks it’s Thyme for a Fontina, Mushroom, Carmelized Onion Pizza by Guest Blogger Annette Mindermann

Carmelized Onion mushroom Pizza



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.