Wild Mushroom Pizza - Caramelized Onions, Fontina, Rosemary Recipe

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Wild Mushroom Pizza - Caramelized Onions, Fontina, Rosemary
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Ingredients
18
Count
Nutrition
1212
Calories
Total time
31
Minutes
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Ingredients:

Directions:

  1. *** 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.
  2. 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.
  3. Cover (not air-tight) and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.
  4. 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.
  5. *** 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.
  6. 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.
  7. Position rack in bottom third of oven. Place a pizza stone on rack. Preheat oven to 500°F at least 30 minutes before baking.
  8. 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.
  9. 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.
  10. 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.
  11. Using a large spatula or two, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1212.35 Kcal (5076 kJ)
Calories from fat 529.58 Kcal
% Daily Value*
Total Fat 58.84g 91%
Cholesterol 135.64mg 45%
Sodium 2008.34mg 84%
Potassium 1400.36mg 30%
Total Carbs 112.38g 37%
Sugars 17.32g 69%
Dietary Fiber 9.98g 40%
Protein 39.28g 79%
Vitamin C 20.3mg 34%
Vitamin A 0.2mg 8%
Iron 7.9mg 44%
Calcium 490.8mg 49%
Amount Per 100 g
Calories 157.48 Kcal (659 kJ)
Calories from fat 68.79 Kcal
% Daily Value*
Total Fat 7.64g 91%
Cholesterol 17.62mg 45%
Sodium 260.88mg 84%
Potassium 181.9mg 30%
Total Carbs 14.6g 37%
Sugars 2.25g 69%
Dietary Fiber 1.3g 40%
Protein 5.1g 79%
Vitamin C 2.6mg 34%
Iron 1mg 44%
Calcium 63.8mg 49%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 28.4
    Points
  • 30
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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