Recept
Vegetariska recept
Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary

Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

Uppfyller patientens redaktionella riktlinjerGrundad. 2 min läsningstid

Ladda ner
Ladda ner
Artikel-PDF har laddats ner
Dela
Dela
Artikel länk kopierad till urklipp
Language
Language
Diskussion
Ljudversion
Lägg till i föredragna källor på Google

This gourmet wild mushroom pizza with caramelised onions is a sophisticated vegetarian option for any dedicated pizza night. The combination of earthy chanterelles, shiitake and oyster mushrooms provides a deep, savoury flavour that pairs beautifully with the sweetness of slow-cooked onions. Melted fontina cheese adds a nutty richness, while a touch of fresh rosemary brings a fragrant, woody finish to every slice.

Ideal for entertaining or a weekend treat, this recipe uses a hot baking tray technique to ensure a perfectly crisp, golden crust. The balance of white wine-reduced mushrooms and garlic oil makes this dish feel truly indulgent. Serve these pizzas alongside a fresh rocket salad for a complete homemade meal that celebrates high-quality, seasonal ingredients.

Ingredients for Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary

110ml butter, divided
2 tablespoons plus 1 teaspoon grapeseed oil
3 onions, halved lengthwise, thinly sliced crosswise (about 1450ml )
900g assorted wild mushrooms (such as crimini, oyster, chanterelle, and stemmed shiitake), cut into bite-size pieces
6 vitlöksklyftor, hackade
2 tablespoons minced shallot (about 1 medium)
475ml torrt vitt vin
1 tablespoon minced fresh rosemary
Pizza Dough
Cornmeal (for dusting)
Garlic oil
725ml grated Fontina cheese (about 275g )

How to make Wild Mushroom Pizza With Caramelized Onions, Fontina, and Rosemary

Melt 45ml butter with 2 tablespoons grapeseed oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 45 minutes. Season with salt and pepper.

Melt remaining 60ml butter with 1 teaspoon grapeseed oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.

Position rack in bottom third of oven. Place heavy 17x11-inch baking sheet on rack (invert if rimmed). Preheat oven to 260°C at least 30 minutes before baking. Roll out 2 dough disks on lightly floured surface to 8-inch rounds, allowing dough to rest a few minutes if it springs back. Sprinkle another baking sheet (invert if rimmed) with cornmeal. Transfer 1 dough round to second baking sheet. Lightly brush dough with garlic oil. Sprinkle with 120ml cheese. Scatter 2 1/2 tablespoons onions over cheese. Scatter 60g mushrooms over onions. Sprinkle with salt.

Position baking sheet with pizza at far edge of 1 side of hot baking sheet. Tilt sheet and pull back slowly, allowing pizza to slide onto hot sheet. Repeat with second dough disk, garlic oil, cheese, onions, mushrooms, and salt, and slide second pizza onto second half of hot baking sheet. Bake pizzas 6 minutes. Rotate pizzas half a turn. Bake until crust is deep brown, about 6 minutes longer. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve. Repeat with remaining ingredients.

Ansvarsfriskrivning

Även om alla ansträngningar har gjorts för att säkerställa att informationen är korrekt och uppdaterad, kan individuella behov variera och kostkrav kan skilja sig beroende på personliga hälsotillstånd. Kontrollera alltid livsmedelsetiketter och allergiinformation innan du förbereder eller konsumerar något recept. Om du har specifika hälsoproblem, allergier, intoleranser eller följer en medicinskt föreskriven diet, sök råd från din läkare, apotekare eller en registrerad dietist innan du gör betydande förändringar i din kost eller livsstil.