Balsamic Mushroom & Caramelized Onion Pizza

1. For the balsamic mushrooms: Heat half of the canola oil in a saute pan on medium heat. Add the mushrooms, garlic powder, powdered rosemary (if using) and a dash of salt. Continue to saute for 7-10 minutes until the liquid that renders from it dissolves. Add the balsamic vinegar and let it reduce. Place in a bowl and let cool.

2. For the caramelized onions: Heat the remaining half of the canola oil in a saute pan on medium-low heat. Add the chopped onions. Salt the onions at this stage because you want the salt to draw out the liquid in the onions. Continue to saute down until the onions turn a dark golden color. Depending on the pan you’re using, you may have to lower the heat a little because you want the onions to cook low and slow. You don’t want them to burn. This usually takes about 15-20 minutes. Place in a bowl and let cool.

3. Preheat oven to 550 F. Roll and stretch out the pizza dough on a baking sheet. Sprinkle the Fontina and mozzarella over the top of the dough. Next, add the mushrooms on top, followed by the caramelized onions.

4. Place the pizza in the heated oven. Because of the high heat, start checking the pizza after 3 minutes. Depending on your stove, you may need to rotate the pizza to make sure that one side doesn’t cook faster than the other. The pizza should be done within 7 minutes (or sooner).

5. Remove from the oven, take the pizza off the pan and let it cool on a cooling rack.

6. Slice it up, sit back and wait for accolades!