Wild Mushrooms And Fontina Pizza

• 8 ounces assorted mushrooms, such as white mushrooms, shiitake, oyster
• 2 tablespoons olive oil
• 1 garlic clove, thinly sliced
• 1/2 teaspoon chopped fresh thyme leave
• salt
• fresh ground black pepper
• 2 tablespoons chopped fresh parsley
• pizza dough (for 12 inch pizza)
• 4 ounces italian Fontina cheese, rind removed and thinly sliced

1. Thirty to sixty minutes before ready to bake the pizzas, place a baking stone on a rack in the lowest level of the oven; turn on oven to maximum temperature, 500u0b0.
2. Wipe mushrooms clean with damp paper towel; discard stems of shiitake mushrooms; cut mushrooms into thin slices.
3. In a big pan, heat the oil with the garlic over medium heat; add in the mushrooms, thyme, salt, and pepper to taste; cook, stirring often.
4. When the mushrooms liquid has evaporated and the mushrooms are browned, add the parsley; let cool.
5. Place pizza dough on a floured surface; Using your fingers, stretch and flatten dough out into a 12-inch circle.
6. Dust a pizza peel with flour; place dough on the peel, shaking it once or twice to make sure it does not stick-if it does, lift the dough and dust the peel with more flour.
7. Spread the cheese slices over the dough leaving a 1/2 inch border all around; top with the mushrooms.
8. Slide pizza onto prepared baking stone; bake pizza 6-7 minutes or until the edges are puffed and the crust is crisp and golden brown.
9. Remove pizza to a cutting board; cut into wedges and serve immediately.

mushrooms, olive oil, garlic, thyme, salt, fresh ground black pepper, parsley, pizza dough, cheese

Taken from www.food.com/recipe/wild-mushrooms-and-fontina-pizza-289046 (may not work)