Best 2 Wild Mushroom Pizza Caramelized Onions Fontina Rosemary Recipes

Indulge in the symphony of flavors presented by our delectable Wild Mushroom Pizza with Caramelized Onions, Fontina, and Rosemary. This culinary masterpiece starts with a crispy crust that provides the perfect base for an array of savory toppings. Wild mushrooms, known for their earthy undertones, take center stage, while caramelized onions add a touch of sweetness and depth. Creamy fontina cheese brings a rich and gooey texture, and fresh rosemary adds a herbaceous touch that brings all the flavors together.

Aside from the main recipe, this article also offers two additional variations to cater to different palates. If you prefer a spicy kick, the Spicy Sausage and Mushroom Pizza is sure to satisfy. Craving a vegetarian delight? The Roasted Butternut Squash and Goat Cheese Pizza is an explosion of flavors you won't want to miss.

Each recipe is accompanied by detailed instructions, making it easy for home cooks of all skill levels to recreate these restaurant-worthy pizzas in their own kitchens. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave your taste buds dancing with joy.

Here are our top 2 tried and tested recipes!

WILD MUSHROOM PIZZA - CARAMELIZED ONIONS, FONTINA, ROSEMARY

Wild Mushroom Pizza - Caramelized Onions, Fontina, Rosemary image

Hooooo-m'gawd. I can't even begin to tell you how good this is. But lemme try: IT'S REALLY GOOD! Nope... that doesn't do it justice. Look, if you like mushrooms, you'll love this. But it's important to use at least three of those recommended here, notably the crimini, oyster and chanterelle. The shiitakes can be really tough and temperamental. This recipe combines one from Epicurious and the Recipe #349696 adapted from Artisan Bread in 5 Minutes a Day. Two total winners in my book. Times are approximate. The high temperature requires the use of your exhaust fan, or you could lower the temp to 450 F and bake about 15-20% longer. This is easily doubled.

Provided by Sandi From CA

Categories Vegetable

Time 1h40m

Yield 2 10-inch pizzas, 4-6 serving(s)

Number Of Ingredients 18

Ingredients

7 tablespoons butter, divided
2 tablespoons vegetable oil
1 teaspoon vegetable oil
3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 lbs assorted wild mushrooms, cut into bite-size pieces (such as crimini, oyster, chanterelle, and stemmed shiitake)
6 garlic cloves, minced
2 tablespoons minced shallots (about 1 medium)
2 cups dry white wine
1 tablespoon minced fresh rosemary
cornmeal (for dusting)
garlic oil (make your own with a minced garlic clove in 1 T oil)
3 cups grated Fontina cheese (about 10 ounces)
1 3/8 cups lukewarm water
3/4 tablespoon granulated yeast (3/4 packet, room temperature)
3/4 tablespoon salt
1/2 tablespoon sugar
1/8 cup extra virgin olive oil (the fruitier the oil, the better the flavor)
3 1/4 cups unbleached all-purpose flour

Steps:

*** MAKE DOUGH*** Mix the yeast, salt, sugar and olive oil with the water in a 5-quart bowl or a lidded (not air-tight) food container.
Mix in the flour without kneading using a spoon, a large capacity food processor (with dough attachment), or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. I use a spoon to combine, then my hands for the last bit of flour.
Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (again, not air-tight) container and use over the next 12 days.
*** MAKE PIZZA *** Melt 1 tablespoon butter with 1 tablespoons vegetable oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.
Melt remaining 2 tablespoons butter with 1 teaspoon vegetable oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
Position rack in bottom third of oven. Place a pizza stone on rack. Preheat oven to 500°F at least 30 minutes before baking.
Instead of kneading this dough, you're going to "cloak" it, which (and this is VERY important), should take no more than 30 seconds for the whole process from grabbing off a hunk of dough to the end of cloaking. This is done after the 2-hour rest. Sprinkle a little flour on the surface of the dough you've made and pull or cut off a grapefruit-sized ball. This will be for one pizza. Sprinkle a bit more flour on the top of that ball and with the entire length of the sides of your thumbs, gently stretch the top surface around to the under part of the ball. Gently! You're not actually tearing the dough, but think of it as lengthening the fibers on the very top surface of the ball by stretching it just a bit.
Roll out 2 dough disks on lightly floured surface to 10-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle 2 pizza peels with cornmeal and transfer 1 dough round to each peel. Lightly brush dough with garlic oil. Sprinkle one with 1/2 cup cheese, and then scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt and repeat for second pizza.
Position tip of pizza peel at a slightly downward angle to roughly 2/3 of the way across pizza stone. With quick forward jerks and less jerky backward motions, jiggle the pizza from the peel to the stone, then slide peel the remainder of the way out so that the pizza is centered on the stone. Repeat with second pizza and bake for 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer, but watch that the crust doesn't burn.
Using a large spatula or two, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.

Nutrition Facts : Calories 1211, Fat 62.5, SaturatedFat 30.7, Cholesterol 147.4, Sodium 2163.6, Carbohydrate 103.7, Fiber 8.4, Sugar 12.3, Protein 42.6

WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, FONTINA, AND ROSEMARY

Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary image

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

Categories Cheese Herb Mushroom Onion Bake Vegetarian Rosemary White Wine Fall Fontina Bon Appétit

Yield Makes six 8-inch pizzas

Number Of Ingredients 12

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)

Steps:

Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.
Melt remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.
Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 1/2 cup mushrooms over onions. Sprinkle with salt.
Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.

Tips:

To clean wild mushrooms, use a soft brush to remove any dirt or debris. If the mushrooms are very dirty, you can rinse them quickly under cold water and then pat them dry.
When caramelizing onions, be sure to cook them over low heat and stir them frequently. This will help them to caramelize evenly and prevent them from burning.
If you don't have fontina cheese, you can substitute another type of hard cheese, such as Parmesan or Gruyère.
To make the pizza dough, you can use a stand mixer or a food processor. If you're using a food processor, be sure to pulse the ingredients until the dough just comes together.
When rolling out the pizza dough, be sure to flour your work surface and rolling pin to prevent the dough from sticking.
To prevent the pizza crust from getting soggy, be sure to preheat the oven to a high temperature before baking the pizza.
Top the pizza with your favorite toppings and bake until the cheese is melted and bubbly and the crust is golden brown.

Conclusion:

This recipe for wild mushroom pizza with caramelized onions and fontina cheese is a delicious and easy-to-make meal. The combination of flavors and textures is sure to please everyone at your table. So next time you're looking for a quick and easy weeknight dinner, give this recipe a try. You won't be disappointed!