Prep Time20 minsCook Time15 minsTotal Time35 mins
Servings:
4
Ingredients
DIRECTIONS
Melt 3 tablespoons butter with 2 tablespoons olive oil in a large skillet over medium heat. Add onions and sauté until golden, about 30-45 minutes. Season with salt & pepper to taste and place in a separate dish.
Using the same pan above, melt 4 tablespoons butter with 1 tablespoon olive oil over medium-high heat. Add mushrooms, garlic & shallots and sauté for about 10-15 minutes until fully cooked. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 10-15 minutes more. Add rosemary, season with salt & pepper to taste, and set aside.
Follow cooking directions for your pizza dough if it needs to pre-bake before adding toppings. If not, proceed with remaining directions below.
You should have enough toppings for 2 small pizza crusts or 1 large pizza crust.
Lightly brush 2 small crusts (or 1 large) with truffle oil (a little bit goes a long way - 1 to 2 tsp. should do it).
Sprinkle 1 cup of the cheese on top of the truffle oil on each of the crusts.
Sprinkle the onions on each of the crusts.
Sprinkle the mushrooms on each of the crusts.
Sprinkle the remaining cheese on top of the onions & mushrooms.
Sprinkle with a bit of salt & pepper.
Bake following the directions for your pizza crusts.
Remove from oven and top each pizza with parmesan or pecorino romano cheese, baby arugula and a drizzle of balsamic glaze & remaining 1 tbsp olive oil.
