This week I knew I wanted to do something with wild mushrooms, but wasn’t sure what. While searching for ideas, I came across this recipe from epicurious and decided to try it. I like mushrooms, I like caramelized onions, and I like rosemary – sounded good! I don’t know if I had fontina before making this pizza, but since I like almost all cheeses, I was fairly confident I’d like this one.
I followed the recipe for this pizza, but used canola oil instead of grapeseed oil. Also, I cut the recipe in half since I didn’t want to make six 8-inch pizzas. This gave me leftover onions and mushrooms to use for something else. (I’m thinking crepes tomorrow.) I used a mixture of crimini, oyster, and shiitake mushrooms.
I used my standard pizza crust and brushed it with olive oil since I didn’t have any garlic oil. I topped with some cheese and about half of the onions and mushrooms that I cooked. On top of that went some more cheese.
It cooked for about 10 minutes in a 500 F oven.
We both liked this pizza. I thought that the rosemary added a nice touch. The husband also liked it, but said he wouldn’t miss it if it wasn’t there. Both of us enjoyed the mixture of mushrooms. We agreed that the fontina cheese was good, but not necessarily better than a cheaper cheese, such as Swiss.