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September 2010
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Mushroom and Onion “Pizza”

I’m thankful my roommate stole a slice of this on her way out the door the other night…it’s frightening enough that I ate the other 5/6 in a single sitting, considering it is a large pizza sized crust, but I simply couldn’t seem to stop myself, since it was so darn GOOD.  I got a two-pac of grilled pizza crusts awhile ago, as you may remember the Mediterranean Pie I made.  The second crust had been sitting in the freezer, just waiting for a perfect opportunity, and the other day I struck paydirt while eying the mushrooms and onions in the veggie drawer.  I really wanted to do a balsamic reduction drizzle on top, but only had white balsamic on hand, so you can’t see it…but let me assure you, it is there.


I was thinking of the classic “burger with mushrooms and onions” here, although obviously minus the swiss cheese, which I always found gross anyway…that stuff reeks.  You do need to cook the mushrooms and onions before topping the pizza, since the best flavor comes from the caramelization here.  It’s really about prepping your ingredients ahead of time, and once their ready, from topping to enjoyment, the process is under ten minutes.  A lot of this you don’t need to watch either…I actually went and took a shower while the balsamic was reducing.

1 pizza crust (pre-grilled if you can get it)
1 small onion, halved and sliced into rounds.
1 large handful spinach
1 lg garlic clove
4 large mushrooms, sliced
1/2 cup white balsamic
1/2 cup water
1/4 cup raw sugar
2 tbs Olive Oil

1. Pre-heat oven to 450F. Combine balsamic, water and sugar and simmer uncovered over medium/low heat for approximately 35 minutes, until slightly thickened.
2. Heat a skillet over low/medium heat and coat with olive oil. Add mushrooms and onions, and cook, stirring occasionally until soft and beginning to caramelize. Salt and Pepper to season.
3. Crush a large clove of garlic and chop in half. Drizzle oil over the crust and then rub the exposed side of garlic over the oil. Mince remaining garlic finely and scatter over crust. Top with a layer of garlic, and then with the cooked mushrooms and onions.
4. Bake pizza for 6 to 8 minutes directly on rack. Drizzle balsamic over the top, directly from the pot if you are that skilled…I used a squeeze bottle to avoid accidents. Enjoy!

Just writing about this my mouth began to water…I wish there was some leftover to dive into.  It’s also things like these that make me wonder why on earth people want sauce and cheese on their pizza, it just doesn’t hold a candle sometimes…although there’s a place in the area that puts mashed potatoes on pizza, and they definitely would not have made a bad addition to this…


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