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Once dough has risen, punch down and divide into two equal sized pieces. On lightly floured surface, use your palm and roll into balls then use a rolling pin to roll balls out until ultra-thin, about ΒΌ-inch. Brush 2 rimless 16-inch pizza pans with olive oil and sprinkle with cornmeal. Place rolled dough on pans and brush with olive oil. Divide equally between the 2 pizzas the tomato sauce, caramelized onions with mushrooms, and parmesan cheese. Season with an Italian herb blend and then top with fontina and mozzarella cheeses and sliced pepperoni.
Bake for about 20 minutes or until bubbly and brown, turning pans halfway through so they cook evenly.
Caramelized onions with Mushrooms
2 tablespoons olive oil
1 large onion, sliced thin
8 ounces button mushrooms, sliced thin
1 teaspoon sugar
1/4 cup water
Salt
Pepper
In a medium skillet, heat 2 tablespoons olive oil over medium heat. Add the onions, sugar and season with a pinch of salt. Cook, stirring occasionally, until the onions start to turn golden brown, about 15 minutes. Add 1/4 cup water, stir to loosen any brown bits from the bottom of the pan, and simmer for about 5 minutes or until onions are soft and caramelized. Stir in mushrooms and continue to cook until just soft, about 2-3 minutes. Season with salt and pepper to taste.
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Brian Emmett is Real Life Real Faith's resident foodie. He is a winner of the CBS American Baking Competition.
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