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Another Mushroom Pizza

DIRECTIONS

Preheat the oven to 500°F.
Roll or stretch the dough into two 10-inch circles, set on peels or in pizza pans, and let rest for 10 minutes.
Wipe the mushrooms, remove their stems, then thinly slice the caps. Heat the oil in a wide skillet over medium-high heat. Add the onion and cook, stirring occasionally, until it has softened, about 4 minutes. Raise the heat, add the mushrooms, and sauté until they begin to look soft and shiny, about 5 minutes. Stir in the tomatoes and thyme and season with vinegar. Turn off the heat and season with salt and pepper.
Spread most of the Fontina over the dough, add the mushroom mixture, then cover with the remaining Fontina and the Parmesan. Bake on a stone or in the pans until the cheeses have melted and the edge of the pizza is browned, about 10 minutes. Remove and serve.