The most perfect homemade vegetarian caramelized onion, mushroom and goat cheese pizza. It’s my go-to pizza topping combination and after you try it once, it’ll be yours, too!
There’s a down side to not wearing a bra. Well, several, actually.
You wouldn’t think there would be. Let the girls hang free (though mine are so small they don’t ‘hang’… which is definitely a perk of having small girls). no uncomfortable underwire, no straps digging in to you. Pure freedom. It’s the most comfortable thing ever.
Except when it’s your TOM. And the simple act of running downstairs (I run, I don’t walk) hurts like you would not BELIEVE. And also when things gently graze them because it’s life and tables have corners and seat belts come across your chest and you reach across your body for something without thinking.
There aren’t words for the pain.
Also when you get a little cold and all of a sudden the whole world knows you’re cold. That part doesn’t really bother me so much, I just laugh. But the moral of the story is that there’s a downside to not wearing bras. A painful one.
Thankfully it only lasts for like 3 days and the other 27 days of my no-bra-life are pure comfort.
That’s my story for today. Completely unrealted to this AMAZINGGGG pizza. But sort of related because cravings and that’s why I made it. Hi, I’ll take all the carbs, cheese and mushroom goodness for the next 3 days. Which actually isn’t all that different from my usual day except that I won’t go to the effort of making homemade crust, sauce, caramelized onions, etc. on a daily basis. Girl’s got a life to live.
BUT DONT FEAR. You don’t have to make your own sauce or your own pizza dough. You probably have to caramelize your own onions since I’ve never seen them pre-made for purchase before but you could also just leave off the onions and it’s still an excellent pizza.
I say this from experience because it’s not like I’m over here spending my days caramelizing onions for an hour. It happens sometimes because that shit is addictively sweet and satisfying and without a doubt takes this pizza from suuper great to suuuper awesome… but really I just don’t always have the patience for it. ITS TOTALLY COOL IF YOU DON’T EITHER. But try and do it just this once. Because sometimes it is really really worth it for things like this caramelized onion, mushroom and goat cheese pizza.
Super easy tomato sauce, goat cheese, mozzarella, basil, mushrooms, caramelized onions, baked to bubbly melty perfection and them covered in more basil. The most perfect pizza combination there is. For me, at least. I always gets these toppings. Always. I die every time.
Cheers guys, enjoy!
- ½ pound homemade or store bought pizza dough
- cornmeal, for dusting
- store bought or homemade pizza sauce (see link below for my go-to)
- goat cheese
- shredded or fresh mozzarella
- olive oil, salt & pepper
- 1 medium white onion, sliced in to medium-thick rings
- pinch of salt, pinch of sugar (optional)
- Make the onions:
- In a medium heavy bottomed skillet, warm a bit of olive oil (about a tsp-2 tsp) and about 1 tsp butter over medium high heat. Once hot, add the onion slices along with a pinch of salt. Reduce the temperature to low or medium-low and allow to cook, stirring every so often, making sure they don't burn.
- Once the onions start to get brown ( about about 20 minutes), start stirring more frequently to ensure they don't burn. Add a splash of water to the pan if they start to look like they're drying out. Continue to cooking and stirring frequently until they're medium/dark brown, about another 20-25 minutes. If they're drying out, continue to add splashes of water - the onions should be kind of mushy. At this point, you can add a bit of sugar if they need to be a bit sweeter and continue cooking over low until they reach your desired sweetness. I usually add some sugar.
- Preheat oven to 525F
- If you have a pizza stone, place it in the oven on the top rack while it heats up. If not, prepare a baking sheet by lightly greasing it with olive oil and sprinkling some cornmeal on to prevent sticking. Do not place it in the oven.
- If you have a pizza paddle, sprinkle that with cornmeal and prepare your dough/pizza on the paddle. If not, flip another cookie sheet upside down, sprinkle that with cornmeal and prepare your dough/pizza on that.
- Gently stretch your dough out so that the center is thin and the edges are thicker. Spread sauce, then torn basil, then shredded mozzarella, goat cheese and caramelized onions.
- Toss mushrooms with a little olive oil, salt and pepper and arrange on top of the pizza.
- Carefully slide pizza on to pizza stone or prepared baking sheet.
- Bake on the top rack for about 10 minutes or until the edges are browned. Top with fresh basil, slice and eat!
This is my go-to sauce for pretty much everything. It’s crazy easy and we love it.
The basic pizza dough recipe I used is 1 C warm water, 2 1/4 tsp yeast, 1 tsp salt, 1 tsp sugar, 1 TBSP olive oil, 3- 3 1/2 C all purpose or ‘OO’ flour. That will make 2 balls of dough. I store the leftover in the fridge for up to 3 days or the freezer.
Proof the yeast in the water and sugar for 5 mins, add to the flour/salt. Mix by hand and then knead for 7-10 minutes until a smooth ball forms. It should be a little sticky but shouldn’t completely stick to your hands or the counter. Let rise covered with a towel in a greased bowl for 1 1/2 hrs, divide in to 2, shape in to balls, allow to rest/rise another 15-30 minutes and then gently stretch it out while trying not to deflate the air bubbles. Let the assembled pizza rest for another 5-10 minutes before placing in the oven to get maximum bubbled edges.
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