rosemary mushroom provolone pizza
Cozy comfort food for cozy, comfortable winter days.
Ingredients
- 3 cups mixed mushrooms, halved if large
- 4 tbsp butter, divided
- 4 cloves garlic, smashed
- 4 sprigs fresh rosemary
- 2 large yellow onions, thinly sliced
- 3/4 cup dry white wine
- 1 lb pizza dough, homemade or store bought
- 1 cup provolone cheese, shredded
- 1 cup low moisture mozzarella cheese, shredded
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the mushrooms and garlic cloves with 1 tablespoon olive oil and a big pinch of salt and pepper. Spread onto the baking sheet. Thinly slice 2 tablespoons of the butter and dot over the mushrooms. Lay the rosemary sprigs on top. Bake for 10-12 minutes until golden and caramelized. Remove from the oven. Chop the garlic and rosemary. Increase heat to 500 degrees.
- While the mushrooms roast, melt the remaining 2 tablespoons butter in a large skillet over medium heat. Stir in the onions and a big pinch of salt and pepper. Cook for 10 minutes, stirring occasionally. In 1/4 cup increments, pour in the wine. Heat for 5 minutes each increment, stirring a few times, until the onions are nicely browned and jammy. You're looking at a total of 25 minutes or so of cooking time.
- Divide the dough in half. Sprinkle a large baking sheet with a dusting of cornmeal. Working with one half at a time, spread the dough into a roughly 10 inch circle. Prick the center all over with a fork and brush with a little olive oil. Parbake for 5-6 minutes until lightly golden.
- Sprinkle half of the chopped garlic and rosemary over the crust, then spread half the onions over the dough. Add half of the provolone and mozzarella cheeses. Finish with half of the mushrooms. Bake for 8-10 minutes longer until the cheese is melted and the crust crispy. Repeat assembly with the other half of the dough.
- Slice and serve hot with red pepper flakes, as desired.