Gruyere, Wild Mushroom and Caramelized Onion Pizza

Thanks to Cecilia Stipes for another great recipe!

by Cecilia Stipes

Morchella snyderi. © Alan Rockefeller (from mushroomobserver.org)

Main Course

About an hour

Serves 4

Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
Maitake (Grifola frondosa)
Oyster / king oyster mushroom (Pleurotus eryngii, Pleurotus ostreatus)

Ingredients

2 onions, peeled and julienned

1/2 C olive oil

1/2 C veal stock (or chicken or vegetable stock)

1 pre-baked pizza shell (store-bought or homemade)

1/2 pound Gruyere cheese, grated

1 C wild mushrooms, sliced

Salt and pepper to taste

Preheat oven to 450°F.
Heat a pizza stone or inverted cast iron skillet in the oven for at least 30 minutes (or longer).
In the meantime, place onions in a preheated large sauté pan with half of the olive oil. Cook on medium flame until onions are caramelized.
Add stock and allow to cook until liquid is reduced.
Remove onions from pan, place pan back on heat and saute mushrooms in remaining oil until golden brown.
Spread the onions and mushrooms on the pizza shell, top with grated cheese.
Carefully slide the pizza onto the preheated stone or skillet, and then bake until cheese is melted, 5 to 10 minutes.