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Author Notes: To use the entire pizza dough, simply double the recipe. —Gourmet Recipes for One
- Flour, for dusting
- 1/2 small pizza dough, about 5 ounces
- 1 tablespoon extra virgin olive oil
- 2 tablespoons unsalted butter, divided
- 1/4 medium onion, thinly sliced
- Salt, to taste
- Freshly ground black pepper
- 1/2 portobello mushroom cap, diced
- 1 sprig fresh thyme
- 1-2 ounces fontina cheese, freshly grated
- 1 ounce Parmigiano-Reggiano, freshly grated
- Cornmeal, for dusting
- Preheat oven to 425°F. Place pizza stone in oven.
- To prepare pizza dough, lightly flour a pizza peel and gently stretch dough into a thin rectangle, making sure not to get dough too thin. Brush oil over pizza dough, leaving a 1-inch border around edges.
- In a medium sauté pan over medium heat, melt 1 tablespoon butter. Add onions and sauté until onions are caramelized, stirringly occasionally, about 10-15 minutes. Season with salt and pepper. Transfer to a plate and set aside.
- Melt remaining butter and add mushrooms. Stir until just cooked through, about 5-7 minutes. Stir in thyme and cook for another 1-2 minutes. Set aside.
- Place fontina cheese on bottom of dough, followed by mushrooms. Top with onions and Parmigiano-Reggiano and season with salt and pepper.
- Gently dust cornmeal onto hot pizza stone. Transfer dough to pizza stone and cook about 10-12 minutes, until crust gets lightly browned and cheeses are just melted.
- Remove pizza from oven and cut into slices. Serve warm.
- This recipe was entered in the contest for Your Best Mushrooms
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