Mushroom, Grape Tomato and Caramelized Onion Pizza

I LOVE PIZZA!  But I think that is clear.  One of the things I love so much about this food is that there are infinite possibilities for how you can top a pizza.  We mathematicians have a fascination with infinity.  So here are some instructions for recreating a recent pizza I made…it was kinda an experiment but it turned out really good! If you are bored with the usual toppings, give this a try or let it inspire you to create your own combination.

Mushroom, Grape Tomato and Caramelized Onion Pizza

Ingredients: (feel free to adjust proportions of the topping depending on how you like it, but remember not to over-top the pizza or you may have some problems when it bakes…)

  • 1 ball of pizza dough
  • ~ 1/3 cup of tomato sauce
  • sliced mozzarella (enough to thinly cover your pizza)
  • 1 medium sized onion
  • handful grape tomatoes
  • 4-5 Crimini mushrooms
  • Extra Virgin Olive Oil
  • salt and pepper
  • a couple torn up basil leaves
  • juice of 1/2 a lemon, about 2 tablespoons. (this is optional, but it adds really great flavor!)

Directions:

Place a baking stone in the lower third of your oven and preheat it to 500 degrees.

Thinly slice your onion. Heat a couple tablespoons of olive oil in a saucepan and add your onion and saute for 5-10 minute. Add some salt (about 1/4 teaspoon) and lower heat.  Add lemon juice and cook on low for about 30 minutes until deep golden brown.  Cut your grape tomatoes in half and throw in the pan.  Turn the heat up and cook for a few more minutes until the tomatoes are steaming. Remove from heat and let cool (you do not want to put hot toppings on a pizza…they will make it soggy).


Peel you mushrooms and remove stem and slice thinly. Heat a tablespoon of olive oil (or butter) in a sauce pan and add your mushrooms.  Add a little salt and pepper and cook for about 6-7 minutes, until soft and browned.  Remove from heat and let cool.

Stretch out your dough to make your pizza according to the directions in my pizza dough recipe.  I like to do it on parchment paper to prevent any mishaps (the pizza won’t stick to the stone or your peel or even your baking sheet). Brush on a little olive oil and a sprinkle of salt near the edges.  Spread on the sauce, add your cheese in a thin layer and add your cooled toppings. Slide the pizza onto stone using the peel or bake directly on a baking sheet.


Bake for about 10 minutes, or until the crust is turning golden and the cheese is bubbling and turning slightly golden brown  Take out of the oven (durr) and top with the basil leaves.  Let the cheese set for a couple minutes and then cut up and dig in!

How do you like to top your pizza?? I’m always interested in delicious and unique toppings! Let me know in a comment!

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2 comments
  1. I just made a pizza, too! I made mine on Christmas Eve instead of doing a big dinner. I love the little gold tomatoes you used. I’m sure that they are delicious on top of a pizza. Happy New Year!

    • Brynn said:

      I saw! And on a cast iron! I just got a cast iron for Christmas, so I will have to try that out! And yes, they were delicious on the pizza! Happy New Year too! 🙂

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