From the kitchen of One Perfect Bite...Pizza, especially when made at home, is an easy and economical family meal. I wanted to feature this recipe for one of my Frugal Friday posts, because I know that many of you would enjoy it. It comes awfully close to being a designer pizza, and I apologize for that, but if you use chicken or vegetable stock instead of Madeira, you can keep costs under control and you'll find this pie is affordable, and well-within the budget set for a Frugal Friday meal. I personally find the combination of caramelized onions and mushrooms irresistible, and while I use them in other dishes, this is the first time I've tried them in a pizza. While it won't appeal to children, I think the adults in your family might grow to love this meatless pie. Here is how it's made.
Mushroom Pizza...from the kitchen of One Perfect Bite
Ingredients:
Dough for 1 12-inch pizza crust
2 large onions, thinly sliced
3 tablespoons olive oil, divided use
1 teaspoon fresh thyme
1 pound thinly sliced mushrooms
2 teaspoons minced garlic, minced
1/3 cup Madeira
1/2 teaspoon pepper
Salt
1 tablespoon butter
1-1/2 to 2 cups shredded provolone or mozzarella cheese
1/2 cup grated Asiago cheese
Directions:
1) To caramelize onions: Place 2 tablespoons olive oil in a large frying pan. Heat until oil shimmers. Add onions and stir to distribute evenly. Cover pan and cook onions over medium-high heat until they wilt, about 10 minutes. Uncover pan and continue cooking until onions are a deep golden brown.
2) To cook mushrooms: Add remaining 1 tablespoon oil to another frying pan and heat until oil shimmers. Add mushrooms and cook until browned. Stir in garlic and cook until fragrant. Add Madeira and cook until pan is almost dry. Stir in butter and season mushrooms with salt and pepper. 3) Preheat oven to 450 degrees F. Spray 12-inch pizza pan with cooking spray, then sprinkle with cornmeal. Roll dough to a 12-inch circle, transfer to pan and brush top lightly with olive oil.
4) Sprinkle caramelized onions on surface of dough. Top with provolone cheese. Cover cheese with mushrooms and then cover mushrooms with Asiago cheese.
5) Bake for 12 to 15 minutes, or until cheese has melted and bubbling. Remove from oven, slice and serve. Yield: 1 pie.
One Year Ago Today: Streusel Topped Blueberry Coffee Cake
Two Years Ago Today: Raspberry Pie
Three Years Ago Today: Lavender Sugar, Butter and Salad Dressing
