Fresh mushroom fans will devour this garlic- and rosemary-infused pizza. Fontina cheese melts beautifully into the crust, contributing a sweet and mild earthy taste.

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Ingredients

Directions

  • Preheat oven to 375 degree F. Prepare Pizza Dough as directed using the 16x12x1-inch pan. Arrange cheese slices on top of dough in pan.

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  • In a large skillet, cook onions, covered, in 2 tablespoons olive oil over medium-low heat for 13 to 15 minutes or until onions are tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 5 to 8 minutes more or until onions are golden. Remove from pan and set aside.

  • In the same skillet, combine mushrooms, remaining 1 tablespoon olive oil, the garlic, and rosemary. Cook over medium heat until mushrooms are tender; drain well. Spoon mushroom mixture over cheese. Top with onions.

  • Bake in the preheated oven for 25 to 30 minutes or until crust bottom is slightly crisp and brown. Cool in pan on a wire rack for 5 minutes. Sprinkle with parsley. Cut the pizza into 4-inch squares and serve immediately. Makes 12 servings.

Nutrition Facts

281 calories; 14 g total fat; 39 mg cholesterol; 207 mg sodium. 30 g carbohydrates; 10 g protein;

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