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1
Preheat the oven to 475u00b0.
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2
Let the pizza dough sit at room temperature (this is called proofing) for about 30 minutes in a large bowl coated with cooking spray.
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3
In a large skillet over medium-high heat, add the butter and let it melt. Add the mushrooms, the shallot, the garlic, and 1/4 teaspoon of the salt.
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4
Cook, stirring frequently, for about 15 minutes, or until most of the moisture has been evaporated from the mushrooms. It should be a deep, dark-colored paste. Allow to cool to room temperature.
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5
Heat another large skillet over medium heat. Spray with cooking spray.
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6
Add the onions and sweat for 20 minutes or until soft and translucent.
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7
Add the riesling, raise the heat to medium-high, and stir 30 seconds or until the wine has fully evaporated.
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8
Fold in the rosemary. Season with 1/4 teaspoon salt and pepper.
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9
Stretch the pizza dough quite thinly, as to make a crackerbread, until it is about 1/8 inch to 1/4 inch thick.
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10
Lay the dough on a perforated pizza pan. If you don't have one, use a baking sheet. The crust will be a tad less crisp.
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11
Spread the mushroom mixture in an even layer on the dough, leaving a 1-inch border. Top evenly with the onions, and finish with the cheese.
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12
Bake at 475u00b0 for 15 minutes, or until the dough is completely crisp.
