Pizza with mushrooms

Ingredients:

• 1 prepared pizza base (30 cm diameter)
• 450 g of sliced ​​assorted exotic mushrooms: oyster mushrooms, maitake mushrooms (remove the inedible stems from the shiitake mushrooms)
• 30 g crumbled Gorgonzola cheese
• 225g of fontina cheese, grated or thinly sliced ​​(this is easier if the cheese is chilled)
• 3 tbsp. l. olive oil
• 4-5 crushed cloves of garlic
• 3 shallots or mild onions, sliced ​​into half rings or finely chopped
• 1/4 cup dry red wine (optional)
• Salt and ground black pepper to taste
• Pizza stone or pan

Preparation:

1. Place the pizza stone in the oven and preheat to 220°C (425°F). While the stone is heating, evenly brush the surface of the pizza crust with olive oil and bake for 5-7 minutes, until the oil begins to bubble. (If you're using a thin pizza crust, you don't need to pre-bake it.)
2. While the base is baking, begin preparing the mushrooms. Heat a frying pan over high heat, add oil, garlic and shallots, and quickly sauté for about 30 seconds. Be careful not to burn the onion and garlic mixture.
3. Add the mushrooms to the hot pan and quickly sauté until most of the juices have evaporated (3-5 minutes), then add the wine. Continue sautéing until the wine has completely evaporated and the mushrooms are dark gray or brown, about 2-3 minutes. Remove the pan from the heat.
4. Remove the pizza crust from the oven (leave the stone in the oven to keep it hot) and let it cool completely. Spread the Gorgonzola cheese evenly over the warm crust until it melts slightly.
   
   To spread the Gorgonzola, dip your fingers in olive oil. Spread the mushroom mixture evenly on top. Sprinkle with fontina cheese, distributing it as evenly as possible. Season with salt and ground black pepper.
5. Place the pizza in the oven on the hot stone and bake for 12-15 minutes, until the cheese is lightly browned and bubbly. Cool and cut into small rectangles to serve as an appetizer or into triangles as a main course. Serve warm or at room temperature.