1 ball pizza dough (7 oz), stretched to 11"
2 ¼ cups medium yellow onion, sliced
1 tablespoon olive oil
½ cup assorted mushrooms (maitake, shimeji, crimini, etc.), cut into bite-sized pieces
½ clove garlic, minced
2 teaspoons extra-virgin olive oil
¾ cup shredded cheese
1 ¼ tablespoons mushrooms (crimini, white button, or baby bella), thinly sliced
4 tablespoons parmesan cheese, freshly grated
Freshly ground black pepper
1 tablespoon extra-virgin olive oil
Glass or Stainless Steel Lid
Add olive oil, onion, and a pinch of salt to the skillet. Stir and sauté over medium heat for about 1 minute. Cover and cook over very low heat for 15 minutes, stirring occasionally. Uncover and caramelize over low heat until excess liquid is reduced, about 2–3 minutes. Set aside. Preheat oven to 550ºF (290ºC).
In a medium bowl, combine assorted mushrooms, garlic, extra-virgin olive oil, and another pinch of salt. Rinse and dry the skillet. Place the stretched dough in the skillet and evenly distribute onions, mushroom mixture, and shredded cheese on top. Cook over medium heat until bottom is lightly browned, about 2–3 minutes.
Transfer to oven, bake for 4–5 minutes, then broil for 1–3 minutes until crust edges are golden. Garnish with sliced mushrooms and parmesan cheese. Top with black pepper and extra-virgin olive oil, and serve.
For greater piquancy, try Gruyère cheese, or for a richer creaminess, Fontina.
You can substitute the pizza dough with store-bought pizza dough, if desired.
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