Caramelized Onion, Mushroom, and Prosciutto Pizza

Put two 16-inch round pizza stones in a cold oven. Preheat oven to 500 degrees with the stones inside.

Heat 2 tablespoons or more of olive oil in a large skillet over medium high heat. Add onions and cook until caramelized (about 10 minutes).

Melt butter in another skillet over medium heat. Add mushrooms and saute for about 5 minutes. Turn heat to high and add minced garlic, stirring so garlic doesn’t burn. Add the wine to the skillet to deglaze. You may not need the full amount that I called for. Set the onions and the mushrooms aside.

When pizza stones are ready, dust them with the cornmeal. Spread the crusts onto the stones. The crusts are rectangular and my stones are round, so you have to sort of work it around. I actually like the way it makes thicker edges and a thinner crust. Put stones back in the oven and allow to brown for just a few minutes. Remove crusts to a pizza peel. Drizzle with olive oil. Sprinkle with salt and 1/4 cup shaved parmesan. Top with sliced mozzarella, caramelized onions, mushrooms, proscuitto, fresh tomato slices, and remaining 1/2 cup parmesan. Drizzle with a little more olive oil, salt and pepper to taste.

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. Remove from the oven with a pizza peel. Slice and enjoy!