Wild Mushroom Pizza with Carmelized Onions, Fontina and Rosemary

(Makes 2)

Ingredients:

3 tablespoons olive oil
1 large sweet onion, finely sliced
3 tablespoons butter
1 1/2 pounds assorted wild mushrooms, such as Crimini, Portobello, Shitake, or Oyster
1 shallot, minced
3 cloves garlic minced
1 1/2 cups white wine
1 tablespoon fresh rosemary
1 1/2 cups Fontina cheese, shredded

2 pizza shells

Method of Preparation:

1. In a large skillet, heat the olive oil over medium-high heat.  Add the onion and sauté until golden brown, reducing heat if onions brown too quickly. Remove and set aside.
2. Add the 3 tablespoons of butter to the pan and heat until melted.  Add the mushrooms, garlic, and shallot and sauté until soft.
3. Add the wine and rosemary and reduce until almost dry.
4. Sprinkle the cheese evenly over the 2 pizza shells.  Top with the onion and mushroom mixtures and drizzle with some of the pan juices.
5. Place on a hot grill just until heated through and the cheese is melted.

Cooking with Class airs on NBC10, WJAR-TV, Providence, Rhode Island and is hosted by Chef Frank Terranova, an associate instructor at Johnson & Wales University. These Grilled Pizza recipes by Chef Roger Dwyer were broadcast the week of June 22, 2009.