In this pizza recipe, the flavors of goat cheese and mushrooms complement each other deliciously, and some caramelized red onion adds a perky flavor element.
I like the deep, earthy flavor of crimini mushrooms. However, you can use regular white mushrooms if criminis are not available.
Serve with a green salad and a bottle of red wine for a delightful gourmet meal.
1 Basic All-Purpose Pizza Crust (12-inch) or Thin Pizza Crust (12-inch) (or your favorite 12-inch pizza crust)
2 1/2 tablespoons extra virgin olive oil, divided
1 medium red onion, halved and thinly sliced into 1/2 rings
8 ounces crimini (brown) or white mushrooms, sliced*
1 clove garlic, minced
1 tablespoon chopped fresh parsley (preferably Italian flat-leaf parsley)
1 cup shredded mozzarella cheese, divided
1 tablespoon grated Parmesan cheese
3-4 ounces goat cheese, crumbled
Salt & freshly ground black pepper to taste
Preheat oven to 425 degrees Fahrenheit.
Prepare the pizza crust and press into a 12-inch pizza pan, or form it into a 12-inch round on a baking sheet, with the edges slightly thicker to contain the toppings.
In a medium skillet, heat 1 1/2 tablespoons of the olive oil over medium to medium-low heat, and saute the onion for 2 or 3 minutes, until the onion begins to soften. Turn the heat down to low, season with salt and pepper, and cook for another 25-35 minutes, stirring occasionally, until the onion starts to caramelize. Remove the onion from the skillet set aside.
In the same skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms and the garlic, along with salt and pepper to taste. Saute for 4-6 minutes, until the mushrooms are cooked through and most of the liquid from the mushrooms has evaporated. Stir in the parsley, and saute for 1 more minute. Remove the mushroom mixture from the heat and set aside.
Spread the caramelized onions evenly over the pizza crust. Sprinkle with 1/2 cup of the shredded mozzarella and the grated Parmesan. Top with the mushrooms and then the goat cheese. Top it off with the remaining 1/2 cup of mozzarella.
Bake for 12-18 minutes, until golden.
Remove from oven and let sit for 5 minutes before slicing
-- 3-4 servings