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1.
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For the balsamic mushrooms: Heat half of the canola oil in a saute pan on medium heat.
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Add the mushrooms, garlic powder, powdered rosemary (if using) and a dash of salt.
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Continue to saute for 7-10 minutes until the liquid that renders from it dissolves.
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Add the balsamic vinegar and let it reduce.
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Place in a bowl and let cool.
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2.
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For the caramelized onions: Heat the remaining half of the canola oil in a saute pan on medium-low heat.
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Add the chopped onions.
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Salt the onions at this stage because you want the salt to draw out the liquid in the onions.
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Continue to saute down until the onions turn a dark golden color.
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Depending on the pan youre using, you may have to lower the heat a little because you want the onions to cook low and slow.
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You dont want them to burn.
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This usually takes about 15-20 minutes.
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Place in a bowl and let cool.
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3.
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Preheat oven to 550 F. Roll and stretch out the pizza dough on a baking sheet.
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Sprinkle the Fontina and mozzarella over the top of the dough.
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Next, add the mushrooms on top, followed by the caramelized onions.
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4.
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Place the pizza in the heated oven.
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Because of the high heat, start checking the pizza after 3 minutes.
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Depending on your stove, you may need to rotate the pizza to make sure that one side doesnt cook faster than the other.
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The pizza should be done within 7 minutes (or sooner).
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5.
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Remove from the oven, take the pizza off the pan and let it cool on a cooling rack.
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6.
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Slice it up, sit back and wait for accolades!
