Ingredients
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Flour, for dusting
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1/2
small pizza dough, about 5 ounces
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1 tablespoon
extra virgin olive oil
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2 tablespoons
unsalted butter, divided
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1/4
medium onion, thinly sliced
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Salt, to taste
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Freshly ground black pepper
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1/2
portobello mushroom cap, diced
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1
sprig fresh thyme
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1-2 ounces
fontina cheese, freshly grated
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1 ounce
Parmigiano-Reggiano, freshly grated
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Cornmeal, for dusting
Directions
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Preheat oven to 425°F. Place pizza stone in oven.
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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.
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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.
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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.
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Place fontina cheese on bottom of dough, followed by mushrooms. Top with onions and Parmigiano-Reggiano and season with salt and pepper.
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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.
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Remove pizza from oven and cut into slices. Serve warm.
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