Instructions

1. Melt butter in a very large pan
2. Sautee onions and garlic very slowly until very soft and caramelized about 45 minutes. Add 1 pinch of kosher salt while cooking and 2 small sprigs of thyme.
3. Add shitake mushroom slices, toss together and cook about 10-12 minutes more, until mushrooms are soft.
4. Let sit to cool down just a little. Remove the thyme sprigs.
5. Cut pizza dough in half.
6. While the onions are caramelizing, roll out pizza dough until very thin and place on slightly oiled large rectangular baking sheets. Cut off excess and crimp the edges to form the crust.
7. Brush the dough with olive oil lightly, and a little more around the edges for a crispy crust.
8. Spread out the onions and mushrooms evenly to cover the entire dough. Don’t make the coating to thick because the crust dough is thin.
9. Sprinkle the fontina cheese mini cubes all around on top.
10. Sprinkle the tarragon all around the top., and a little salt and white pepper
11. Bake at 550 degrees for approximately 15 minutes , depending on how hot your oven gets
12. crust should be golden brown
13. Do not let cheese burn
14. Remove from oven,
15. Drizzle with white Truffle oil and serve immediately.