Pizza with Caramelized Onions, Sautéed Mushrooms and Goat Cheese
Pizza is one of those things that most people like. I love it because of its versatility. You can make any type of pizza crust you want (thin, thick, white, whole wheat, etc.), choose a sauce (or none), and toppings. Plus, it’s fun to make too!
When Hubby and I first started making pizza, it was totally his project. He wanted to be in charge of making the dough, stretching the crust, and choosing the toppings. I was the assistant. But, somehow, I took over. Oops.
This is one of the favorite pizzas I make, and it is for sure the one I make most often. I typically make it when I’ve bought too many mushrooms, and I’m trying to use them up.
How to make Caramelized Onion, Mushroom and Goat Cheese Pizza
Making pizza crust is basically like making bread. You mix up the dough, knead it and let it rise. While it’s rising, you can prep the rest of the ingredients.
The toppings for this pizza do require a little prep. The mushrooms have to be sliced…
And sautéed.
And so do the onions. The great thing, though, is that once you have them cooked, you can stick the mushrooms and onions in the fridge until you’re ready to use them. You could make them a day or two in advance if needed. Pro-tip: you can also use a slow cooker to make caramelized onions if you have lots of time, and don’t want to watch over them.
About an hour before you want to start cooking, place a pizza stone in the oven and start preheating. You want to set the temperature as high as it goes – typically 500°F, but possibly 550°F. When it’s time to make the pizza, you’ll cut a piece of dough the size you need. I make 2 smallish pizzas from this dough recipe. I find it’s easier to work with smaller ones. If you make them too big, it can be tricky to get it off the sheet/board you’re assembling the pizza on into the oven.
Roll or stretch the ball of dough into the size you want. The thinner you can get it, the thinner the crust will be. Lay it out on a cutting board or flat (non-rimmed) baking sheet that has been sprinkled with cornmeal or semolina. Brush the top of the dough with olive oil, then spread on the mushrooms and onions as well as crumbled goat cheese. Grind some fresh pepper over top.
Now for the trickiest part – getting the pizza into the oven in one piece. What I usually do is run a flipper under the dough, and try to shove a big more cornmeal/semolina underneath. Then jiggle your tray or cutting board to get the pizza off and onto the waiting pizza stone in the oven. The trick is to not jiggle so much that you lose some of your toppings.
Keep an eye on the pizza while it’s in the oven. Take it out when the cheese and crust are starting to brown. I usually cook mine for around 10 minutes.
For this particular pizza, you can cut it right away once it comes out of the oven. It’s perfect with a plain green salad that’s dressed with balsamic dressing.
Want more Pizza Recipes?
Caramelized Onion, Mushroom, and Goat Cheese Pizza Nutrition Notes
The nutrition information in the recipe below is for one whole individual-sized pizza. If you want your meal to be lower in calories, simply reduce the portion size.
Serve the pizza with a green salad to make a complete meal.
Caramelized Onion, Mushroom and Goat Cheese Pizza
Equipment
Ingredients
Instructions
- Add 355 g (2 ½ cups) bread flour, 80 g (½ cup) whole wheat flour, 10 g (2 teaspoons) granulated sugar, and 1/2 teaspoon instant or rapid rise yeast to a food processor and pulse until combined.
- Turn on the food processor and slowly pour in 320 ml (1 ⅓ cups) ice water while the processor is mixing. Once the water has all been added, keep processing until all the flour is incorporated and the dough forms a sticky ball (about 1 minute). Let it rest in the food processor for 10 minutes.
- Sprinkle 10 g (2 teaspoons) kosher salt over the dough, then turn on the food processor and stream in 15 ml (1 Tablespoon) olive oil. Continue to process until the dough forms a smooth ball (about 30-60 seconds).
- Remove the dough from the processor, and knead on a lightly oiled countertop a few times just to form a ball. Place into a medium oiled bowl and cover with an air tight lid or plastic wrap. Refrigerate for at least 24 hours or up to 3 days (see note).
- Heat oil in medium skillet over medium heat. Add the sliced mushrooms and sauté until golden brown, 10-15 minutes. Season to taste with salt and pepper. Transfer to a plate or bowl. They can be refrigerated until needed.
- Turn skillet to medium-low heat and add 2 Tablespoons of olive oil. Sauté the sliced onions until soft and golden brown. If the onions become dry and start to brown to quickly, add 1-2 Tablespoon of water to the pan. Transfer to a bowl or plate and refrigerate if needed until you're ready to use them.
- Place a pizza stone on the middle rack of the oven and preheat to 500°F for one hour.
- Cut the dough into four pieces. Work with one piece at a time and the the others covered. Roll and/or stretch into a circle. Lay on a wooden cutting board, pizza peel or rimless baking sheet that has been covered with cornmeal or semolina. Lightly brush with olive oil and cover with the onions, mushrooms, and crumbled goat cheese. Add freshly ground pepper if desired.
- Transfer pizza to the pizza stone in the oven. Bake until crust and cheese are starting to brown, 10-15 minutes.
- Remove from oven and cut into wedges.