French Onion Mushroom Pizza
Quick and easy homemade pizza dough topped with caramelized onions, buttery herby balsamic mushrooms, goat and fontina cheese, and warming autumn herbs.
Servings: 4
Calories: 505kcal
Ingredients
- 2 tablespoons salted butter
- 1 yellow onion, thinly sliced
- kosher salt and black pepper
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh rosemary + 1 whole sprig
- 1 pinch crushed red pepper flakes
- 8 ounces mixed wild mushrooms, torn
- 1-2 cloves garlic, minced or grated
- 2 tablespoons balsamic vinegar
- 1/2 pound Fleischmann’s® Homemade Pizza Dough
- extra virgin olive oil, for drizzling
- 1 cup baby spinach
- 3 ounces crumbled goat cheese
- 1 cup shredded fontina cheese
Instructions
- 1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.2. Melt the butter in a large skillet over medium-high heat. Add the onions and cook 3 minutes, until softened. Add half the wine, season with salt and pepper, and continue cooking another 5 minutes until the wine has mostly evaporated. Add the remaining wine and cook another 5 minutes or until the onions are golden and caramelized. Add the mushrooms, garlic, sage, chopped rosemary, and crushed red pepper, cook another minute. Remove from the heat, add the balsamic vinegar.3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.4. Spread with a drizzle of olive oil. Add the spinach and goat cheese, then layer the onions and 1/2 the mushrooms over the cheese. Top with fontina, the remaining mushrooms, and 1 sprig rosemary. 5. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.6. Top the pizza with rosemary, if desired. ENJOY!
Notes
Wine Replacements: use an equal amount of apple cider or juice.
Nutrition
Calories: 505kcal