This is a different type of pizza friends. The inspiration behind this recipes comes from two places. One is from Ms. Kendel who loves the Mediterranean Pizza at Lazy Dog Café. A year ago she asked me to figure out that baby. Sorry for my lack of urgency there. Because…. I’m kicking myself after sampling this lil-diddy above. I should have realized this one belongs in the ole golden recipe binder. The second inspiration comes during last weeks soccer practice, a friend shared her awesome recipe from Giada featuring Leeks and Spinach. Here is the pizza she was speaking of. Oh my goodness. I was inspired to put both of theses pizzas together. A recipe was born.
Hang on to your seats, it’s a good one friends. Let’s get busy.
Grab your sweet Maui onions
Slice them on the thick side and place them in a pan heated with a coating of olive oil and butter.
brown sugar. Change your heat to medium-low and let the onions be. They need time to do their thing. If you crank up the heat to rush things, you’ll be sad. Been there, done that. To get your mind off things, let’s turn our attention to some mushrooms.
Add your sliced cremini mushrooms to a pan heated with olive oil, over medium high heat. Keep moving them across the pan until golden brown. Then add your salt. Good. Set them aside for a few minutes.
Onions are done! Take them off the heat and we can move on to the veggies.
Let’s chiffonade (such a grown up word) your basil and bust out that bag of shredded vegetables, a huge time saver. I used a shredded broccoli, carrots and cabbage bag from the market. Choose whatever brand you like.
Next up. The star of the show, a little Chevre with honey goat cheese. Thank you Trader Joes. Terrific stuff. I think a cheesecake recipe could be in the works with this find. It is that delicious. Onward.
The pizza dough was from Trader Joe’s in this recipe post, but if you do not have one in your area, try stopping by your local pizza place. Ask if you can buy their dough. I’ve done this in the past and have happily been handed dough for purchase. Once home, roll the dough out flat and brush on a layer of olive oil.
Grab your sautéed mushrooms and spread them over your oiled pizza dough.
Then your caramelized onions.
Then layer on your bag of shredded vegetables. I didn’t use the entire bag, just enough to cover the onions. Plop that baby in an oven at 400 degrees for 10 minutes until the pizza crust in nice and golden brown.
While the pizza is cooking, let’s quickly prepare the garnish:
Pour balsamic vinegar into a pan. Use enough vinegar to allow for it to reduce by half when finished. Heat the pan to high. Whisk. Once it starts boiling, keep whisking constantly to prevent burning. The vinegar naturally sweetens when reduced, but if you like a very sweet reduction, like me, sprinkle in a tablespoon of sugar.
It reduces quickly. It’s done when you have half of what you started with, or until the vinegar takes on a syrupy quality
Pizza is done. Next time I’ll add more shredded veggies I think.
Now that the pizza is straight out of the oven, add your basil on top. Looking good.
As well as dollops of that honey goat cheese. The more the better.
Now grab a spoon to finish the pizza with a drizzled of balsamic glaze like so:
Done. I could eat the entire pizza myself.
Roasted Vegetables with Caramelized Onions & Goat Cheese Pizza
- Flour, for dusting
- 1 (1 pound) ball store-bought pizza dough (Trader Joe’s)
- 3 tablespoons extra-virgin olive oil
- 1 tablespoons unsalted butter, softened
- 3 small white onions, sliced
- 1/8 cup brown sugar
- 1 cup cremini mushrooms, sliced
- Salt and freshly ground black pepper
- 1/2 bag broccoli slaw, any brand
- 1/2 cup chopped fresh basil
- 4-ounces Chreve goat cheese, (recommended: Honey Goat Cheese TJ’s)
- Balsamic Vinegar Reduction (DIY or Try Modenaceti Balsamic Glaze)
For the crust: Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F.
On a lightly floured work surface, roll out the dough into a 1/4-inch thick rectangle about 16 inches long and 8 inches wide. Transfer the dough to the prepared baking sheet.
For the toppings:
Caramelized Onions – In a large skillet, heat the oil and butter over medium-high heat. Add the onions and then season with salt and pepper. Cook, stirring frequently until tender. Reduce heat and add brown sugar and cook until the onions are soft and golden brown. Set aside.
Sautéed Mushrooms – To a pan with olive oil over medium-high heat add your sliced mushrooms and stir. Once they begin to take on a golden brown color season with salt and pepper. Set aside.
Take prepared dough and brush with a coating of olive oil. Layer your sautéed mushrooms, then grilled onions. Lastly add shredded broccoli slaw. Bake until the dough is golden and crunchy, 10 minutes.
Remove from oven add your basil, dollops of goat cheese and garnish with balsamic vinegar reduction.
Serve warm or at room temperature.
Okay, if there are any typos. I just finished my second glass of wine tonight.