Erica's Mushroom Pizza
7 tablespoons butter, divided
2 tablespoons plus 1 teaspoon grapeseed oil
onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
1/2 pound crimini mushrooms, cut into bite-size pieces
4 garlic cloves, minced
2 tablespoons minced shallot (about 1 medium)
1/4 cup dry white wine
1 tablespoon minced fresh thyme
1 cup fontina cheese
You can use store-bought, or I like this one:
Melt 3 tablespoons butter with 2 tablespoons grapeseed oil in a 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 thyme; season with salt and pepper.
Position rack in bottom third of the 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 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 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 the far edge of 1 side of a hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto a hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide the second pizza onto the 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 a large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.
Recipe adapted from Bon Appétit