Recipes from An Epicurious Lifestyle's kitchen

Shitake Mushrooms, Caramelized Onions and Fontina Cheese Pizza

This pizza recipe comes from Bon Appetite Magazine, a long time ago…

I have made this pizza over the years, and I don’t even know if it’s true to the original recipe anymore. This pizza was the start of our love affair with gourmet pizzas made at home!

Shitake Mushrooms, Caramelized Onions and Fontina Cheese Pizza


About a pound of Shitake Mushrooms, stems removed and finely sliced

Caramelized onions: see below

About 8 ounces of Fontina cheese, coarsely grated

2 tablespoons of red wine

A pinch of sea salt and freshly cracked pepper

A sprinkle of parmesan cheese


  1. Make Pizza Dough.
  2. Make Caramelized onions.
  3. Preheat oven to 550 degrees.
  4. Sauté Shitake Mushrooms in a pat of butter and tablespoon of olive oil until golden brown. Add red wine to cover mushrooms and simmer down until dissolved. Set aside.
  5. Grate cheese
  6. When oven is ready, assemble pizza. Bake for about 5 minutes or until pizza crust is crisp and golden. Take out of oven and sprinkle with parmesan cheese and freshly cracked pepper.

Caramelized onions


4-5 yellow onions

Olive oil

A pinch of salt

A pinch of sugar

1 tablespoon of Rosemary


Thinly slice the yellow onions. Heat sauté pan to med-hi heat then add olive oil and onions a pinch of salt and sugar. Finely chop up 1 tablespoon of rosemary and add to onions. Turn heat down to med-low and cook the onions stirring occasionally for about 45 minutes until golden brown. Set aside.

Pizza Dough Recipe

Yield: 5-7 Pizza’s    Time: About 2 Hours


1 packet of Fleishman’s Yeast (they come in a three pack)

2 teaspoons of sugar

1 ½ cups of luke warm water

4 ½ cup of all-purpose flour

1 ¼ teaspoons of salt

4 ½ tablespoons of olive oil


  1. Put one packet of Fleishman’s Yeast in bowl then add sugar and luke warm water and gently mix. Set aside.
  2. Wait until the bubbles appear and add the flour, salt and olive oil. Mix until dough comes together. Should be slightly sticky.
  3. Form into a ball, (you don’t want to over work at this point it should have some air in it).
  4. Put dough in oiled bowl with a moist towel on top and let rise in a draft free spot for about an hour or until dough has risen.
  5. After an hour lightly punch dough down and place on floured surface. Form into individual pizza balls. Put balls into a dish and cover with a towel to rise again but, this time putting in the refrigerator until ready to use.

Peter’s wine pick: 2009 Fog Head, Pinot Noir Reserve

~Happy Cooking!

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