I haven’t forgotten all of you I promise! Life has just gotten in the way. The week where I didn’t get to post at all was because I was out of town at the National Kidney Foundation Spring Clinicals in Las Vegas. Work sent me for work and play! Then this past week I had to play catch up at work and deal with a serious case of jet lag. I’ve been to the west coast before but my jet lag was never as bad as it was upon this return.
Anyway I should be back in full swing and posting three times a week. I wanted to continue with pizza week even though it now spans two weeks lol. The inspiration for pizza week actually came during Lent. My friend Nicole wasn’t eating meat on Fridays and she was coming over for dinner. The perfect solution for me then was to make her pizza and I did. We had quite the pizza party that included all the pizzas I will and have shared with you. She loved them and I hope you do too. Enjoy!
Olive Oil
2 medium onions, thinly sliced
Salt
Pepper
1/4 cup white wine (optional)
1 pound of white mushrooms
Shredded Fontina Cheese
Preheat oven to 425 degrees F.
In a saute or frying pan heat about 1 tablespoon of olive oil over medium heat. Add in onions. Season with salt and pepper. Cook slowly over medium-low heat until the onions have become soft and caramelized. Add in wine. Cook until wine has evaporated or reduced down. Remove from pan and set aside.
Add more olive oil to the pan if necessary. Add in mushrooms and cook until tender. Remove from pan.
Dust a clean, flat surface with flour. Dust the pizza dough with flour. Roll out dough into the shape you desire. Top with caramelized onions and mushrooms. Then sprinkle with Fontina cheese. Bake in oven on a cookie sheet, pizza pan or pizza stone. Bake for approxiametly 17 minutes or until pizza is crisp on the bottom.
Allow to rest for a few minutes before cutting. Slice and Enjoy!
