Mushroom, Shallot & Gruyere Pizza

flour for rolling
pizza dough of your choice
3 tbs extra virgin olive oil
2 shallots, thinly sliced
8 oz mixed cremini & wild mushrooms, wiped clean & thickly sliced or torn apart
Kosher salt
ground pepper
3/4 c grated Gruyere cheese (about 3/4 oz)
2 tsp fresh thyme leaves

• Arrange oven rack in the lower third of the oven. Place pizza stone, if using one on top of rack. Preheat oven to 500.
• In large 12" skillet, heat half the oil in medium high heat until hot but not smoking.
• Add half of shallots & mushrooms.
• Let mushrooms sear, without stirring, until edges are golden (about 5 min).
• Season with salt & pepper & transfer to a medium bowl.
• Repeat with remaining oil, shallots & mushrooms. Set aside.

• Divide dough in half. Sprinkle the working surface in flour & roll dough into 2 6" rounds.
• Transfer to pan or stone.
• Arrange mushroom & shallots over each pizza.
• Scatter tops with 1/2 c of the cheese & thyme.
• Sprinkle with salt & pepper.
• Bake 10 minutes.
• Top with remaining 1/4 c cheese & bake until crusts are golden brown or cheese is bubbling (5 min).