-
1
Put two 16-inch round pizza stones in a cold oven.
-
2
Preheat oven to 500 degrees with the stones inside.
-
3
Heat 2 tablespoons or more of olive oil in a large skillet over medium high heat.
-
4
Add onions and cook until caramelized (about 10 minutes).
-
5
Melt butter in another skillet over medium heat.
-
6
Add mushrooms and saute for about 5 minutes.
-
7
Turn heat to high and add minced garlic, stirring so garlic doesnt burn.
-
8
Add the wine to the skillet to deglaze.
-
9
You may not need the full amount that I called for.
-
10
Set the onions and the mushrooms aside.
-
11
When pizza stones are ready, dust them with the cornmeal.
-
12
Spread the crusts onto the stones.
-
13
The crusts are rectangular and my stones are round, so you have to sort of work it around.
-
14
I actually like the way it makes thicker edges and a thinner crust.
-
15
Put stones back in the oven and allow to brown for just a few minutes.
-
16
Remove crusts to a pizza peel.
-
17
Drizzle with olive oil.
-
18
Sprinkle with salt and 1/4 cup shaved parmesan.
-
19
Top with sliced mozzarella, caramelized onions, mushrooms, proscuitto, fresh tomato slices, and remaining 1/2 cup parmesan.
-
20
Drizzle with a little more olive oil, salt and pepper to taste.
-
21
Slide pizzas back onto pizza stones (which have remained in the oven while you were preparing the pizzas) and cook for 5 10 minutes or until the edges of the crust are nice and brown.
-
22
Remove from the oven with a pizza peel.
-
23
Slice and enjoy!
