- 1 store-bought pizza dough
8 ounces Fontina Valle d'Aosta, fontina, provolone, or mozzarella cheese, thinly sliced
2 large sweet onions (such as Vidalia or Walla Walla), halved lengthwise and thinly sliced (about 4 cups)
3 tablespoons olive oil
3 cups assorted sliced mushrooms (such as shiitake, oyster, cremini, chanterelle, morel, and/or button)
2 cloves garlic, minced
2 teaspoons snipped fresh rosemary
Snipped fresh parsley
- Preheat oven to 375 degrees F. Roll out pizza dough as directed using a 16x12x1-inch pan.
- Arrange cheese slices on top of dough in pan.
- In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove from pan and set aside.
- In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic, and rosemary. Cook over medium heat until mushrooms are tender; drain well.
- Spoon mushroom mixture over cheese. Top with onions.
- Bake in the preheated oven for 25 to 30 minutes or until crust bottom is slightly crisp and brown. Cool in pan on a wire rack for 5 minutes. Sprinkle with parsley. Cut the pizza into 4-inch squares and serve immediately.
- Main Dishes, Pizza