Hands-on Time
45 Mins
Total Time
1 Hour 15 Mins
Serves 6 (serving size: 2 slices)
Photo: Oxmoor House 

How to Make It

Step 1

Preheat the oven to 475°.

Step 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.

Step 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.

Step 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.

Step 5

Heat another large skillet over medium heat. Spray with cooking spray.

Step 6

Add the onions and sweat for 20 minutes or until soft and translucent.

Step 7

Add the riesling, raise the heat to medium-high, and stir 30 seconds or until the wine has fully evaporated.

Step 8

Fold in the rosemary. Season with 1/4 teaspoon salt and pepper.

Step 9

Stretch the pizza dough quite thinly, as to make a crackerbread, until it is about 1/8 inch to 1/4 inch thick.

Step 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.

Step 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.

Step 12

Bake at 475° for 15 minutes, or until the dough is completely crisp.

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