Caramelized Onion and Mushroom White Pizza


Lianna’s list of things that are super annoying to do and take an unnecessarily long amount of time to complete but are things that I really should be doing and so I do them, sometimes:

1. Flossing

…and that’s all I have so far. Can you tell I just flossed?

Also, I went to the drugstore and invested in a bottle of multivitamins, the kind you take once a day, but I couldn’t bear the depressing idea of taking a bland pill-like thing once a day and so I went with the kind that come in sour gummy form. Win!

I’m pretty sure I say this every time I come up with a new post, so what the heck I’ll say it again. This week has really flown by! I kept busy with school, gym/marathon training, catching up with old but still good friends and trying my hardest not to take more than one sour gummy multivitamin a day.  I finally got around to looking in my drafts of posts for this blog and realized that I had never shared this amazing pizza recipe with you! I feel like I’ve been holding back…but honestly, caramelized onions?! I’d say that’s a pretty good start to any recipe.


I’ve actually never caramelized onions before this recipe. I remember when I was young my mom would once in a blue moon buy a massive bag of onions (I’m talking a big bag, the size I picture Santa carrying presents in but maybe not quite that big) when they would go on sale for really cheap. She would spend the whole morning peeling the onions and slowly cooking them in batches on the stove. Our entire house would smell like caramelized onion which at the time I hated because then I had to go to school the next day smelling like onions, but honestly it was so worth it once I had a big bowl of homemade french onion soup in front of me. Yummah! The best memories are the ones you can almost taste.  ANYways, I guess what I’m trying to say is I got a little nostalgic caramelizing onions for this pizza. We keep things simple by just adding mushrooms and a creamy and rich white sauce to this pizza.Yum and perfection!

The only downside is this is the kind of recipe you have to plan for in advance. The dough should be made overnight, and the onions will take almost an hour to caramelize properly. Definitely worth the time and effort though!

Caramelized Onion and Mushroom White Pizzza

For the dough:
2 cups all purpose flour
1 tsp salt
1/4 tsp instant yeast
about 3/4 cup water

For the topping:
3 small yellow onions
2 tbsp olive oil
a pinch salt and pepper
8 oz button mushrooms
1/4 tsp dried thyme
1 cup shredded mozzarella

For the sauce:
1 tbsp butter
1 clove garlic
4 oz cream cheese
1/2 cup milk
1/4 tsp salt

The night before, combine the flour, salt, and yeast in a bowl. Stir to combine. Add just enough water to make the mixture form a ball of dough with no dry flour left on the bottom of the bowl. This will be around 3/4 cup of water. Loosely cover the bowl and allow the dough to rest at room temperature for 12-18 hours.

The next day, about an hour and a half before you plan to eat, thinly slice three small (or 2 medium/large) yellow onions. Saute the onions in a skillet over medium-low heat with 2 tablespoons of olive oil for about 45 minutes, stirring the mixture every 2-3 minutes. The end result should be deep golden brown, soft, sweet onions. For a more detailed, step by step photo tutorial on how to caramelize onions, check here.

While the onions are cooking, slice the mushrooms. Take the caramelized onions out of the skillet and add the mushrooms, along with a pinch of salt and pepper and the dried thyme. There should be some residual oil in the skillet to cook the mushrooms, if not add a tad more. Cook the mushrooms until all of the moisture has evaporated away (about 10 minutes over medium heat).

While the mushrooms are cooking, prepare the cream sauce. Mince a clove of garlic and add it to a pot with 1 tablespoon of butter. Saute over medium heat until softened (about 2 minutes). Next, add the cream cheese, milk, and 1/4 teaspoon of salt. Heat and whisk this mixture until a smooth sauce forms (about 5 minutes).

Adjust the rack in your oven to its highest position and begin to preheat to 500 degrees. The dough at this point should be at least double in volume and very bubbly (see photos below). Sprinkle it generously with flour and then scrape it out of the bowl and onto a floured surface. Pat the dough down into a circle about ten inches in diameter. Transfer the dough to a large (16-inch) pizza pan that has been coated with non-stick spray and stretch/press it the rest of the way out to the edges of the pan.

Spread the sauce over the surface of the dough with the back of a spoon. Sprinkle the caramelized onions and sauteed mushrooms over top. Finally, add the shredded mozzarella. Bake the pizza in the fully preheated 500 degree oven for 12-15 minutes or until the crust is golden brown.

Budget Bytes


Mushroom, Chicken and Soba Noodle Soup

I’m a huge fan of soba noodles, they somehow satisfy a serious carb craving without making you feel like you just ate a heavy meal afterwards. Growing up, I was lucky to have a mom who made a lot of authentic, Japanese-style home-cooked meals. One of my favourite meals was always chilled soba noodles in a light soy-flavoured sauce with a sprinkling of dried nori seaweed on top. Although I’ll always love that classic way to enjoy these buckwheat noodles on a hot summer day, the world of food blogging has opened me up to so many different ways of preparing soba noodles, and I’m happy to say that this soup won’t disappoint. It’s healthy and flavourful and oh so good. If you love soba noodles as I much as I do, you should also check out this sesame soba noodle salad..yum!

Mushroom, Chicken and Soba Noodle Soup
Yield: about 6 servings

1 tbsp. vegetable oil
2½ cups mushrooms, trimmed and sliced (shiitake or cremini)
4 scallions, sliced, with white and green parts separated
3 cloves garlic, minced
2-3 tsp. grated fresh ginger (peeled)
5 cups reduced-sodium chicken stock
2 cups water
6 oz. soba noodles
2 cups shredded cooked chicken
12 oz. baby bok choy, ends trimmed
Juice of 1 lime
1 tbsp. low-sodium soy sauce
Kosher salt, to taste

Heat the oil in a stockpot or Dutch oven over medium-high heat.  Add the mushrooms, white scallion parts, garlic and ginger to the pan.  Cook, stirring occasionally, until the mushrooms begin to soften, about 5 minutes.  Stir in the chicken stock and water and bring to a boil.

Add the soba noodles to the pot and cook at a boil for 5 minutes.  Stir in the shredded chicken and bok choy and cook 2 minutes more, until noodles are tender and bok choy is wilted and slightly softened.  Stir in the lime juice and soy sauce.  Adjust seasoning with kosher salt if needed.  Top with scallion greens.  Serve warm.

Annie’s Eats, slightly adapted from Kitchen Confidante

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