Pizza con saggio, Prosciutto, e funghi

Preheat the oven to 450 degrees F. If using fresh pizza dough, roll out onto a floured surface and into a ¼-inch round. Fit the dough into an oiled pizza pan or arrange it on a pizza stone or an oiled baking sheet.

In a skillet over medium heat, cook the onion in 3 tbsp of the oil, stirring occasionally, for 5 to 7 minutes or until golden.

Add the mushrooms and salt and pepper and cook, stirring occasionally, for 5 to 7 minutes more or until the liquid has evaporated and the mushrooms are firm. Stir in the garlic and 1 tbsp of sage.

Sprinkle the dough with half of the cheese and top it with the mushroom mixture and the prosciutto. Add the remaining fontina, spreading it in an even layer over the top, and sprinkle with the Parmesan and remaining sage. Drizzle the pizza with the rest of the olive oil.

Bake the pizza in the lower third of the oven for 15 to 20 minutes or until the cheese is melted and the crust is golden brown.

Serve alongside a V. Sattui Chardonnay, Rosé, or Zinfandel!