Mushroom and Fontina Pizza

This pizza is all about the quality of the ingredients. We drive to a mushroom farm to buy fresh mushrooms which taste incredible. And I use fontina cheese in this recipe - no substitutions.
You can buy ready-made pizza dough in a tube, but, again, this recipe is best with homemade pizza dough.

Ingredients

Pizza dough for one pizza
2 Tablespoons olive oil
3 Tablespoons butter
1 medium onion, chopped
4 garlic cloves, minced
1 small shallot, minced
3/4 pound assorted mushrooms, stems removed and chopped into bite size pieces
3/4 cup white wine
1 Tablespoon chopped fresh rosemary
2 cups grated fontina cheese
1/2 cup shredded mozzarella cheese
Corn meal

Instructions

Preheat oven to 500 degrees. Place pizza stone in oven for an hour before baking pizza.
Melt 1 Tablespoon butter and 1 Tablespoon olive oil in skillet over medium heat. Add onions and saute until softened and lightly browned, about 30 minutes.
Add mushrooms, garlic and shallot and saute for about 4  minutes. Add wine and cook until liquid is absorbed, about 10 - 15 minutes. Add rosemary. Season with salt and pepper.

Roll out pizza dough. Brush top with olive oil and place on pizza peel that has been sprinkled with corn meal. Sprinkle about 2/3 of the fontina cheese over the top. Top with mushroom mixture. Sprinkle remaining fontina and mozzarella on top.
Slide pizza onto pizza stone in oven. Bake for 10  minutes. Remove from oven and allow to cool slightly before slicing.