Goat cheese, mushrooms and caramelised onions pizza - Le Coup de Grâce
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Goat cheese, mushrooms and caramelised onions pizza

Preparation : 10 min Cooking : 30 min Difficulty : medium Servings : 1 medium pizza
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  • 1 fresh pizza dough
  • Butter or margarine
  • Olive oil
  • Garlic salt
  • 1 big Vidalia onion cut in half, sliced
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons butter
  • 3 portobellos mushrooms, sliced
  • About 227g shiitake mushrooms, coarsely chopped
  • About 227g oyster mushrooms, coarsely chopped
  • A big handful of fresh origano, coarsely chopped
  • About 200g unripened goat cheese
  • A small handful of fresh aragula
  • Spicy olive oil from Pacini™ ( optional )
  • Salt and ground pepper


  • Preheat the oven at 500°F.
  • Roll dough and put on a cooking pan greased with butter or margarine. You can also use a pizza stone or a screen to cook it.
  • Add a drizzle of olive oil on the pizza ( about 2 tablespoons ) and spread evenly, even on the side crust! Sprinkle the dough with garlic salt.
  • In a pan at medium-low heat, caramelize the onions in a good drizzle of olive oil for about 10-12 minutes. Add the balsamic vinegar mid cooking and stir. Remove from heat and set aside. Onions should not color! If they do, lower heat.
  • Meanwhile, cook those mushrooms! In a pan at medium heat, melt butter and add the mushrooms along with half of the fresh origano. Season with salt and pepper and mix well.
  • Crank heat to max and cook mushrooms for about 4-5 minutes or until mushrooms get a nice charred color. Stir often! Remove from heat and stir in the rest of the origano. Set aside.
  • Spead the onions on the pizza then add the mushrooms mix all over the place. Cover everything with the goat cheese and cook in the oven for about 10-15 minutes or until the crust is golden. Serve the pizza with some fresh aragula on top and drizzle some spicy oil on top, if desired!

Our wine stewards suggest

+- 15$ Alamos Chardonnay 2013

We go and reach those mushrooms and caramelised onions. A top chardonnay produced by the Catena label.

+- 30$ Domaine Vacheron Sancerre 2013

In Sancerre, goat cheese is almost a religion. And we pair it with local wines like this one, from the excellent domain Vacheron.

Mr. Brown, Avant-Garde Artisans Brasseurs

This English-inspired brown ale offers notes of hazelnuts, walnuts, vanilla and soil that will be a perfect match with goat cheese and wild mushrooms. Because it’s so slim and mineral, it will leave room for the acidity of the cheese and the bitterness of the rocket.

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