October is National Pizza Month and I have a great pie to share with you today!! Sweet Vidalia onions cooked slowly in butter until beautifully caramelized pair with a gourmet mushroom blend over a Boursin cheese sauce and topped with spinach and two more cheeses. OH MY YUM!!
Perfect Pizza Pie!
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I made up this pizza on a weeknight using my Easy Weeknight Pizza Dough. You can use my recipe, your favorite pizza dough recipe or store bought pizza dough. I like to form my pizza on a piece of parchment or silicone mat. When it is ready to go into the oven it is easy to place right on top of a hot pizza stone.
I topped this pizza with a sauce that I created by thinning Boursin Cheese with a little bit of heavy cream. I placed that on the pizza leaving about an inch on the edge.
Then I added a layer of onions that I had caramelized earlier and let cool. This recipe makes enough for two pizzas. I formed the second one right on top of a pizza pan so they could both bake together.
Next comes the mushrooms. You can use any mushrooms that you love. I used a wild mushroom gourmet mixture. The pizza goes into a hot oven now for about 6 minutes.
After 6 minutes, open the oven, pull out the tray and add a layer of baby spinach leaves, some fresh mozzarella slices and a sprinkle of Parmesan cheese. Return to the oven for another 6-10 minutes until the cheese is bubbly and the crust is browned.
I paired my pizza with a volcanic wine from Taurasi, Italy. You can read about this wine and the pairing in my post from Friday. I hope you have had a great weekend so far. I have some great recipes to share with you next week. Looking forward to spending time with you.
Caramelized Onion and Wild Mushroom Pizza
- Pizza dough to form 2 (10-12") pizzas. My Recipe
- 2 large Vidalia onion, thinly sliced
- salt and pepper, to taste
- 1 T. butter
- 1 T. olive oil
- 16 oz. sliced wild mushrooms
- 1 t. dried Italian herbs
- 1/4 c. dry red wine
- 1 (4 oz) pkg Boursin Cheese
- 2 T. heavy cream
- 6 oz. baby spinach leaves
- 8 oz. fresh mozzarella, sliced
- 4 T. grated or shredded Parmesan cheese
- Heat the butter and olive oil in a large skillet over med low heat. Add the onions, season with salt and pepper. Cook, stirring occasionally for 30-45 minutes, until onions are golden brown and caramelized. Remove with a slotted spoon to a bowl and set aside to cool.
- Add the mushrooms to the drippings in the same pan. Season with the Italian Herbs. Cook and stir until liquid releases, add the wine and cook scraping up any browned bits stuck to the bottom of the pan until liquid is absorbed and evaporated. Remove to a bowl and set aside to cool.
- Form the dough into 2 rounds about 10-12" in size, leaving the edges a bit fuller than the center.
- Whisk together the Boursin cheese and cream. Divide between the two rounds and spread in the center of each leaving a 1" edge.
- Divide the onions and mushrooms between the pizzas, sprinkling evenly over the cheese sauce.
- Place onto a pizza stone or baking sheet that has been preheated to 400* and bake for 6 minutes.
- Divide the spinach leaves and place on top of the onions and mushrooms. Top with the Mozzarella slices and sprinkle with the Parmesan cheese. Return to the oven and bake for another 6-10 minutes, until cheese is melted and crust is golden brown.
Sat. Fat (grams)7.36