Mushroom and Caramelized Onion Pizza

It's been a long time since I featured a unitasker gadget on the blog. Alton Brown, forgive me, but my countertop pizza oven is a dream. In less than ten minutes it heats up to over 600 degrees, it has a stone that is removable so you can wash it, and it cooks your pizza with the desired leopard print char spots in under ten minutes. It's red and looks fabulous too. The company that makes it is called Newwave and it's been going strong for me for 3 years now.

Sales pitch over. You know what is super delicious on pizza? Really good cheese paired with sweet caramelized onions and earthy butter sautéed mushrooms. This pizza is practically gourmet; I bought shredded aged asiago, shiitake, cremini and oyster mushrooms, and dough from the local pizza joint. So, so good. Make it, you will die with food joy.

Ingredients:
2 onions, sliced into half moons
1 pound mixed mushrooms, diced
2 tablespoons olive oil
1 tablespoon butter
salt and pepper to taste
Shredded asiago cheese
Shredded mozzarella cheese
1 pound ball pizza dough
Marinara sauce

Method:
Preheat your counter-top pizza gadget, or preheat your oven with pizza stone inside to 400 degrees. '

In a large skillet over medium heat, add 1 tablespoon of oil and the onions. Sauté until the onion are caramelized, about 20 minutes. Season with salt and pepper and set aside.

Add another tablespoon of oil and saute the mushrooms until golden brown, about 7 minutes. Add the butter and cook other 2 minutes; season with salt and pepper.

Divide the dough in half and roll onto parchment paper. Spread on your desired amount of sauce then top with both cheeses, mushrooms and onions. Slide the parchment paper onto the stone. Cook in your gadget or bake in the oven until golden brown and slightly charred; about ten minutes. Remove the pizza from the oven and parchment paper, slice and serve. Yum!

Comments

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garlic and al

Watership Down Kitchen

Search This Blog