Get ready to fall in love with a pizza that feels both rustic and elegant. This flatbread-style pizza is a celebration of savory, earthy flavors, starring deeply caramelized sweet onions and a medley of fresh mushrooms. The combination of sweet, savory, and umami, all held together by a blanket of melted fontina or provolone cheese on a simple pizza crust, is absolutely irresistible. It’s the perfect dish for a cozy night in, but impressive enough to serve when you have company!
Ingredients
• Nonstick cooking spray
• 1 13.8-ounce / 391-gram package refrigerated pizza dough
• 8 ounces / 225 grams fontina, provolone, or mozzarella cheese, thinly sliced
• 3 tablespoons / 45 ml olive oil, divided
• 2 large sweet onions, such as Vidalia or Walla Walla, halved and thinly sliced
• 3 cups / 210 grams assorted sliced fresh mushrooms, such as cremini, shiitake, and oyster
• 2 teaspoons / 10 ml snipped fresh rosemary
• 2 cloves garlic, minced
• Fresh parsley, snipped for garnish
• Salt and freshly ground black pepper, to taste
Instructions
1. Prepare the Crust: Preheat your oven to 375°F / 190°C. Lightly coat a 15x10x1-inch baking pan with nonstick cooking spray. Gently press the pizza dough into the pan, stretching it to fit evenly and building up a slight edge for the crust. Arrange the cheese slices in a single layer over the dough.
2. Caramelize the Onions: In a large skillet, heat 2 tablespoons of the olive oil over medium-low heat. Add the sliced onions and a pinch of salt. Cook, covered, for 13 to 15 minutes, stirring occasionally, until the onions are very soft and tender. Uncover the skillet, increase the heat to medium-high, and continue to cook for 5 to 8 minutes, stirring frequently, until the onions are beautifully golden brown and caramelized. Remove the onions from the skillet and set aside.
3. Sauté the Mushrooms: In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms, fresh rosemary, and minced garlic. Season with salt and pepper. Cook, stirring occasionally, until the mushrooms have released their liquid and are tender and lightly browned. Drain any excess liquid from the pan.
4. Assemble and Bake: Spoon the cooked mushroom mixture evenly over the cheese on the pizza dough. Top with the caramelized onions, spreading them out. Bake for 25 to 30 minutes, or until the crust is golden brown and slightly crisp on the bottom.
5. Garnish and Serve: Remove the pizza from the oven and let it cool in the pan on a wire rack for 5 minutes. Sprinkle generously with fresh parsley, slice, and serve warm.
Nutritional Information
• PER SERVING (estimate)
• Calories: 201
• Total Fat: 11 g
• Saturated Fat: 4 g
• Cholesterol: 22 mg
• Sodium: 263 mg
• Carbohydrates: 19 g
• Fiber: 2 g
• Protein: 8 g
Pro Tips
• Don’t rush the onions. The key to their deep, sweet flavor is cooking them low and slow. Patience is a virtue that will be deliciously rewarded.
• Drain the mushrooms well after cooking. This crucial step prevents excess moisture from making the pizza crust soggy.
• For an extra touch of elegance, finish the baked pizza with a drizzle of balsamic glaze or a few drops of truffle oil before serving.
• Feel free to use a blend of cheeses. Combining nutty fontina with classic, melty mozzarella adds wonderful depth of flavor.
FAQ
Q: Can I make this mushroom and onion pizza vegan
A: Absolutely. To make this pizza vegan, use a certified vegan refrigerated pizza dough and substitute the dairy cheese with your favorite plant-based alternative, such as a vegan mozzarella or provolone. The rest of the ingredients are naturally plant-based.
Q: How can I add more protein to this vegetarian pizza
A: To boost the protein, consider adding a handful of roasted chickpeas or some crumbled, pre-cooked tempeh along with the mushroom and onion toppings before baking. Serving the pizza with a side salad topped with hemp seeds or edamame is another great way to increase the protein content of your meal.
Q: What is the best way to store and reheat leftover pizza
A: Store leftover pizza in an airtight container in the refrigerator for up to 3 days. For the best texture, reheat slices on a baking sheet in a 375°F / 190°C oven or in an air fryer for 5-8 minutes until the crust is crisp and the toppings are heated through. Microwaving will work but may result in a softer crust.
Q: Are there other vegetarian toppings that would work well here
A: Yes, this recipe is very adaptable. For a different flavor profile, try adding wilted spinach (be sure to squeeze out all excess water), roasted red peppers, or a few dollops of ricotta cheese before baking. A sprinkle of toasted pine nuts after baking would also add a lovely crunch and richness.
