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Caramelized Onion and Mushroom Flatbread Pizza – vegetarian recipe
Stav Kogan

Caramelized Onion and Mushroom Flatbread Pizza

A rustic and elegant flatbread-style pizza featuring deeply caramelized sweet onions, a medley of fresh mushrooms, and melted fontina or provolone cheese. A perfect celebration of savory, earthy, and umami flavors.
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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 serving
Calories: 201
Ingredients Method Nutrition

Ingredients
  

  • Nonstick cooking spray
  • 1 13.8-ounce / 391-gram package refrigerated pizza dough
  • 8 ounces (225 grams / 7.9 oz) fontina, provolone, or mozzarella cheese, thinly sliced
  • 3 tablespoons (45 ml / 1.5 fl oz) olive oil, divided
  • 2 large sweet onions, such as Vidalia or Walla Walla, halved and thinly sliced
  • 3 cups (720 ml) (210 grams / 7.4 oz) assorted sliced fresh mushrooms, such as cremini, shiitake, and oyster
  • 2 teaspoons (10 ml / 0.3 fl oz) snipped fresh rosemary
  • 2 cloves garlic, minced
  • Fresh parsley, snipped for garnish
  • Salt and freshly ground black pepper, to taste
  • 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.

Method
 

  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.
  2. Arrange the cheese slices in a single layer over the dough.
  3. Caramelize the Onions: In a large skillet, heat 2 tablespoons (30 ml / 1 fl oz) of the olive oil over medium-low heat.
  4. Add the sliced onions and a pinch of salt.
  5. 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.
  6. Remove the onions from the skillet and set aside.
  7. Sauté the Mushrooms: In the same skillet, heat the remaining 1 tablespoon (15 ml / 0.5 fl oz) of olive oil over medium heat.
  8. Add the sliced mushrooms, fresh rosemary, and minced garlic.
  9. Season with salt and pepper.
  10. Cook, stirring occasionally, until the mushrooms have released their liquid and are tender and lightly browned.
  11. Drain any excess liquid from the pan.
  12. Assemble and Bake: Spoon the cooked mushroom mixture evenly over the cheese on the pizza dough.
  13. Top with the caramelized onions, spreading them out.
  14. Bake for 25 to 30 minutes, or until the crust is golden brown and slightly crisp on the bottom.
  15. Garnish and Serve: Remove the pizza from the oven and let it cool in the pan on a wire rack for 5 minutes.
  16. Sprinkle generously with fresh parsley, slice, and serve warm.
  17. Don't rush the onions. The key to their deep, sweet flavor is cooking them low and slow.
  18. Patience is a virtue that will be deliciously rewarded.
  19. Drain the mushrooms well after cooking. This crucial step prevents excess moisture from making the pizza crust soggy.

Nutrition

Calories: 201kcalCarbohydrates: 19gProtein: 8gFat: 11g

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