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Caramelized Onion Portobello Pizza

Finished Pizza Slices with Balsamic Vinegar

Typically I save this dish for the autumn months when you’re looking for satisfying comfort food. However, after my recent trip to King Arthur Flour, I couldn’t resist using what I had around the house to create a pizza with my new Perfect Pizza Flour that I had picked up.

Products from King Arthur Flour used in the Onion Mushroom Pizza

This specific flour blend enables the home chef to create an ideal, or perfect crust every time. The flour features golden durum (semolina flour that’s ground extra fine) and all-purpose flour which offers a very specific combination of flavor and texture. They also add in a dough conditioner helping with “rollability”, which means rolling this dough is quick and easy on the arms! A touch of baking powder is also in the mix giving your crust extra “pop” in the oven. Which, by the way, if you’re like me and forget to prick the crust before putting it in the oven, you’ll create huge bubbles in your pizza which make it impossible to top! So, while I’m usually skeptical of such perfect and amazing claims, I can tell you it well worth the splurge with delicious results.

Perfect Pizza Crust Dough with Cornmeal and Flour for rolling

Perfect Pizza Crust Recipe
as per King Arthur Flour
Yields enough for two small thin crust pizzas or one thick crust pizza

• 1/2 cup lukewarm Water, plus 2 tablespoons
• 2 teaspoons Sugar
• 1 tablespoon Active Dry Yeast
• 1/2 teaspoon Salt
• 1 tablespoon Olive Oil
• 1 1/2 cups of Perfect Pizza Flour (or All Purpose Flour), plus 4 tablespoons

In a medium-sized bowl, combine everything but the Flour. Allow the yeast to proof (or become foamy). Next, add in the Flour, mixing and kneading by hand. If dough won’t come together, add small amounts of water until the texture of the dough is smooth. If it’s too sticky and you cannot remove your hand without the dough sucking you back down, add small amounts of Flour to achieve the right balance. Dough will be wet and slightly sticky. For the best flavor, allow the dough to rise for 1 hour, but for pizza in a hurry, you may use the dough immediately.

Caramelized Onion

Caramelized Onion

Rolling Pizza Dough

 To full plates and eating your tarte out,

Caramelized Onion Portobello Pizza
A savory pizza that is light on toppings and cheese, but heavy on taste.
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Ingredients
  1. 1 ball of pizza dough
  2. 5 tablespoons of olive oil, divided
  3. 2 cups of portobello mushrooms, sliced
  4. 4 medium yellow onions, sliced
  5. 2 cloves of garlic, minced
  6. 2 tablespoons of dry white wine, optional
  7. 2 tablespoons of Boiled Cider, optional
  8. 1 cup of parmesan, shredded
  9. Salt and pepper to taste
  10. Extra flour and cornmeal for rolling
Instructions
  1. In a skillet on medium heat, place 2 tablespoons of olive oil. Once heated, place onions into skillet. Allow to cook for 45-60 minutes until they have a caramel color, stirring frequently. You’re bringing out the sugars in the onions and creating a delicacy known as caramelized onions.
  2. Once the color is achieved, add in the Boiled Cider and allow the liquid to be absorbed. Season with salt and pepper and remove from heat.
  3. While the onions are caramelizing, heat 1 tablespoon of olive oil in a separate skillet, on medium heat. Place the mushrooms and garlic in and allow to cook down, stirring frequently. Once the mushrooms are about 1/3 their original size, add in the white wine and allow the liquid to be absorbed. Season with salt and pepper and remove from heat.
  4. Preheat your oven to 425°F. If you’re using a baking stone, place the stone in while the oven is cold.
  5. Turn the dough out onto a lightly floured work surface. Roll the Dough to the desired size and thickness of crust you desire. Fit your dough onto a lightly greased or cornmeal-sprinkled pan. If you’re using a baking stone, be sure your dough is the size of your pan so that once heated, you can place it on the stone quickly. Allow to rise while preheating your oven to 425°F either on the pan or your work surface.
  6. Just before baking, prick the dough all over with a fork. Bake for 6 to 8 minutes, until set and beginning to brown. Remove from oven and brush top with remaining olive oil. Top with onions, mushrooms and parmesan. Bake until the crust is golden and the cheese melts, an additional 6 to 8 minutes (for the thin crust pizzas), or 8 to 12 minutes (for thick crust pizza), depending on the thickness of your toppings.
  7. Slice and serve!
Notes
  1. Don’t be afraid to try some extras that will make this pizza even more delicious. Try crumbled bacon, arugula, balsamic vinegar and/or figs atop your warm pizza.
Eat Your Tarte Out | Baking, cooking and general shenanigans. http://www.eatyourtarteout.com/
Written by Tarte Chic

Author Kat Nielsen (formerly Kat Wojtylak) is a creative type with an immense love for food. She maintains a day job handling marketing and brand support to various companies while enjoying her evenings and weekends writing recipes and blogging all about her culinary experiences.

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