Goat cheese, mushrooms and caramelised onions pizza
- Preparation 10 min
- Cooking 30 min
- Servings 1 medium pizza
- Freezing I do not suggest
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This goat cheese, mushrooms and caramelised onions pizza really is something. I use wild mushrooms but feel free and use the ones you prefer! Another simple pizza filled with intense flavors once again.
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Ingredients
- 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
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Preparation
- 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 sommeliers suggest
Alamos Chardonnay 2013
Mendoza, Argentina
Alamos Chardonnay is an aromatic, round white from Argentina, and it reaches for the sweetness of the caramelized onions and the mellow mushrooms. The goat cheese is a little tangy and the arugula a little peppery, and this soft, smooth wine rounds off the edges without putting anything out. Right out of the oven, a glass of this and a second slice is the plan.
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Mr. Brown, Avant-Garde Artisans Brasseurs
The caramelized onions are sweet, the mushrooms are earthy, the goat cheese is tangy. A slim, mineral brown ale, with hazelnut and vanilla, slips between the three without forcing. It lets the cheese keep its tartness and the arugula its bitterness, which few dark beers can do.
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*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!
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