Wild Mushroom Pizza With Caramelized Onions Fontina And Rosemary Recipes

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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

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 PIZZAS WITH CARAMELIZED ONIONS, FONTINA, AND ROSEMARY



Wild Mushroom Pizzas with Caramelized Onions, Fontina, and Rosemary image

Categories     Mushroom     Onion     Side     Bake     Rosemary     Spring     Simmer

Yield Makes 6 individual pizzas

Number Of Ingredients 12

7 tablespoons butter
2 tablespoons plus 1 teaspoon grapeseed oil
3 medium onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 pounds assorted wild mushrooms, such as cremini, oyster, chanterelle, stemmed shiitake, cut into bite-size pieces
6 garlic cloves, minced
2 tablespoons minced shallot
2 cups dry white wine
1 tablespoon minced fresh rosemary
Pizza Dough (recipe follows)
Cornmeal, for dusting
Garlic oil
3 cups grated fontina cheese (about 10 ounces)

Steps:

  • Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in a heavy large skillet over medium heat. Add the onions and sauté until golden, about 45 minutes. Season with salt and pepper.
  • Melt the remaining 4 tablespoons butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add the mushrooms, garlic, and shallot; sauté 4 minutes. Add the wine and simmer until almost all the liquid is absorbed, stirring frequently, about 13 minutes. Add the rosemary; season with salt and pepper.
  • Position the rack in the bottom third of the oven. Place heavy 17-by-11-inch baking sheet on the rack (invert if rimmed). Preheat the oven to 500°F at least 30 minutes before baking. Roll out 2 dough disks on a lightly floured surface to 8-inch rounds, allowing the dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer one dough round to the second baking sheet. Lightly brush the dough with garlic oil. Sprinkle with 1/2 cup cheese. Scatter 2 1/2 tablespoons of the onions over the cheese. Scatter 1/2 cup of the mushrooms over the onions. Sprinkle with salt.
  • Position the baking sheet with the pizza at the far edge of one side of the hot baking sheet. Tilt the sheet and pull it back slowly, allowing the pizza to slide onto the hot sheet. Repeat with the second dough disk, repeating the garlic oil, cheese, onions, mushrooms, and salt, and slide the second pizza onto the other half of the hot baking sheet. Bake pizzas 6 minutes. Rotate the pizzas half a turn, then bake until crust is deep brown, about 6 minutes longer. Using a large spatula, carefully transfer the pizzas to the cutting board. Let rest 1 minute. Slice into wedges and serve.
  • Repeat with remaining ingredients to make 4 more pizzas.

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