Everyone loves pizza right? Well, if you like to make your own, here’s two great recipes from Rania Harris that you can try out today!

Wild Mushroom Pizza with Caramelized Onions, and Fontina

7 tablespoons butter; divided
Extra virgin olive oil
3 large onions, halved lengthwise, thinly sliced crosswise (about 6 cups)
2 pounds assorted wild mushrooms (such as Crimini, Oyster, Chanterelle, and stemmed Shiitake) cut into bite-size pieces.
6 garlic cloves, minced
2 tablespoons minced shallot
1 cup dry white wine
1 tablespoon minced fresh rosemary
Sea salt and freshly ground black pepper to taste
2 Boboli pizza crusts
Garlic oil
3 cups grated Fontina cheese (about 10 ounces)

Directions:

Melt 3 tablespoons butter with about 2 tablespoons olive oil in heavy large skillet over medium heat. Add onions; sauté until golden. Season with salt and pepper.

Melt remaining 4 tablespoons butter with a bit more olive oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic and shallot. Sauté for a few more minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently. Add rosemary; season with salt and pepper.

Preheat gas grill to medium high.

Lightly brush each crust with garlic oil. Sprinkle with ½ cup cheese.

On each crust: Scatter half of the onions over cheese. Scatter half of the mushrooms over onions. Season with salt and freshly ground black pepper to taste. Top evenly with remaining cheese.

Place the crust on Emile Henry pizza stone. Grill the pizza until the crust is crisp and brown, about 10 – 15 minutes and cheese is melted. Remove the pizzas from the grill, cut it into wedges, and serve.

Grilled Steak Pizza with Chimichurri Sauce

1 Boboli pizza crust
¾ cup Chimichurri Sauce
8 ounces sirloin steak – seared very rare and cut into 1-inch
pieces
½ red onion, thinly sliced
7 ounces mozzarella, shredded
3 ounces smoked provolone, shredded
1 to 2 tablespoons chopped fresh oregano

Directions:

Preheat gas grill to medium high heat.

Place the crust on Emile Henry pizza stone. Evenly spread the sauce over the crust. Arrange the steak and red onions over the sauce. Mix the mozzarella and provolone cheeses together in a bowl, then distribute them evenly over the pizza. Season with oregano.

Grill the pizza until the crust is crisp and brown, about 10 – 15 minutes and cheese is melted. Remove the pizza from the grill, cut it into wedges, and serve.

Chimichurri Sauce:

10 garlic cloves – peeled
1 bunch flat leaf parsley – stemmed
¾ cup olive oil
¼ cup white balsamic vinegar
¼ cup chicken stock
¾ teaspoon oregano
¾ teaspoon dried basil
¾ teaspoon red pepper flakes
Salt and freshly ground black pepper to taste

Directions:

In a food processor fitted with the metal blade, puree the garlic. Add the parsley and process until finely chopped. Add the oil, vinegar, stock and seasonings. Process to blend. Taste and adjust the seasonings. It should be very flavorful and spicy.