BBQ Pizza

Wild Mushroom Pizza with Caramelized Onions, Fontina and Rosemary
(you can substitute like ingredients…)

You will need:

7 T. butter
2 T + 1 tsp of grapeseed oil
3 large sweet onions sliced into thin rings
2 pounds of assorted wild mushrooms
6 garlic cloves minced
2 cups of dry white wine
1 table spoon of fresh minced rosemary.



Melt 3 T of butter with 2 T of grapeseed oil in a large heavyt skillet over medium heat. Add onions and saute until golden about 30 - 45 minutes. Season with salt and pepper

Melt 4 T of butter with 1 tsp of grapeseed oil in another heavy large skillet over medium heat and add mushrooms chooped into bite sized pieces, crushed garlic and hcopped shallot. Sute 4 minutes. Add the 2 cups of white wine and and simmer until almost all liquid is gone about 13 minutes…you need to stir frequently. Add rosemeay and season with salt and pepper.

grate fontina cheese

Preheat grill to medium high heat 375-400
brush clean and wipe off grill with olive oil soaked paper towel
have topings already to go
roll out pizza crust…you might need to let it rest on counter for a few minutes if it is sticky. Use flour when rolling it out. Roll into kind of round shape about ¼” thick.
Have something big to turn it with…like the bottom of a tart pan or large spatula…
plop it on the grill, close lid for one minute. It should come up easily, wait a few seconds if it doesn’t. Flip it over, quickly put on toppings, close lid and cook for 5-10 more.

cut and serve