The flavors of this pizza are simply perfect, and the fontina is a nice cheese to use here because it melts just beautifully. If at all possible, use a pizza stone and a pizza peel when making pizza. You must preheat the pizza stone in the oven first for best results. Use the pizza peel for safe transfer of the uncooked pizza to the stone. Both are available in most kitchen shops and are key to making good pizza.
To use the entire pizza dough, simply double the recipe.
Flour, for dusting
1/2 small pizza dough, about 5 ounces
1 tablespoon extra virgin olive oil
2 tablespoons unsalted butter, divided
1/4 medium onion, thinly sliced
Salt, to taste
Freshly ground black pepper
1/2 portobello mushroom cap, diced
1 sprig fresh thyme
1-2 ounces fontina cheese, freshly grated
1 ounce Parmigiano-Reggiano, freshly grated
Cornmeal, for dusting
1. Preheat oven to 425°F. Place pizza stone in oven.
2. To prepare pizza dough, lightly flour a pizza peel and gently stretch dough into a thin rectangle, making sure not to get dough too thin. Brush oil over pizza dough, leaving a 1-inch border around edges.
3. In a medium sauté pan over medium heat, melt 1 tablespoon butter. Add onions and sauté until onions are caramelized, stirringly occasionally, about 10-15 minutes. Season with salt and pepper. Transfer to a plate and set aside.
4. Melt remaining butter and add mushrooms. Stir until just cooked through, about 5-7 minutes. Stir in thyme and cook for another 1-2 minutes. Set aside.
5. Place fontina cheese on bottom of dough, followed by mushrooms. Top with onions and Parmigiano-Reggiano and season with salt and pepper.
6. Gently dust cornmeal onto hot pizza stone. Transfer dough to pizza stone and cook about 10-12 minutes, until crust gets lightly browned and cheeses are just melted.
7. Remove pizza from oven and cut into slices. Serve warm.