Wild Mushroom Pizza with Caramelized Onions, and Fontina

Cooking With Rania - "Pizza on the Grill"
KDKA Pittsburgh Today Live 7/6/2011

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Wild Mushroom Pizza with Caramelized Onions, and Fontina

7 tablespoons butter; divided
Extra virgin olive oil
3 large onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 pounds assorted wild mushrooms (such as Crimini, Oyster, Chanterelle, and stemmed Shiitake) cut into bite-size pieces.
6 garlic cloves, minced
2 tablespoons minced shallot
1 cup dry white wine
1 tablespoon minced fresh rosemary
Sea salt and freshly ground black pepper to taste

2 Boboli pizza crusts
Garlic oil
3 cups grated Fontina cheese (about 10 ounces)

Melt 3 tablespoons butter with about 2 tablespoons olive oil in heavy large skillet over medium heat. Add onions; sauté until golden. Season with salt and pepper.

Melt remaining 4 tablespoons butter with a bit more olive oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic and shallot. Sauté for a few more minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently. Add rosemary; season with salt and pepper.

Preheat gas grill to medium high.

Lightly brush each crust with garlic oil. Sprinkle with 1/2 cup cheese.

On each crust: Scatter half of the onions over cheese. Scatter half of the mushrooms over onions. Season with salt and freshly ground black pepper to taste. Top evenly with remaining cheese.

Place the crust on Emile Henry pizza stone. Grill the pizza until the crust is crisp and brown, about 10 - 15 minutes and cheese is melted. Remove the pizzas from the grill, cut it into wedges, and serve.

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