WILD MUSHROOM PIZZA WITH CARAMELIZED ONIONS, SUN-DRIED TOMATO
This is an adapted recipe from the Woodfire Grill, Atlanta GA that appeared in Bon Appétit magazine in the September 2004 issue. It is a little taste of heaven that will delight your taste buds and still satisfy a hearty appetite
Provided by Chef Lyle
Categories Lunch/Snacks
Time 40m
Yield 4 slices, 1 serving(s)
Number Of Ingredients 10
Steps:
- Preheat a Pizza Stone in a 450-degree oven at least 30 minutes before baking.
- Melt 1 teaspoons butter with 2 tablespoons olive oil in heavy large skillet over medium heat. Add onions and sauté until golden, about 15-20 minutes. Season with salt and pepper to taste and remove from pan and set aside.
- Melt remaining teaspoons butter with 1 teaspoon olive oil over medium-high heat. Add mushrooms, garlic, and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 7 minutes move to 1 side of the pan. In the other side of the pan add Sun Dried Tomato and basil and cook an additional 3 minutes.
- Lightly brush whole wheat pita with olive and garlic oil. Sprinkle with 1oz Reduced Fat Mozzarella cheese. Scatter onions over cheese. Scatter mushrooms over onions. Scatter Sun dried Tomato and Basil over mushrooms and top with remaining 1 oz Reduced Fat Mozzarella cheese on top.
- Position Pita in the center of the pizza stone and Bake for 10 minutes or until crust and cheese is a golden brown. Using large spatula, carefully transfer pizzas to cutting board. Let rest 1 minute. Slice into wedges and serve.
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Kimlyn Ruiters
[email protected]I love the combination of flavors in this pizza. The caramelized onions and sun-dried tomatoes are a perfect match for the mushrooms.
Ogba Arinze
[email protected]This pizza is perfect for a party or potluck. It's easy to make and always a crowd-pleaser.
Abir Sabbir
[email protected]I'm not sure what I did wrong, but my pizza crust turned out really dry. I think I might have overcooked it.
Frejus Edgard
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The pizza is absolutely delicious!
Michael Robinson
[email protected]I made this pizza for my vegetarian friends and they loved it! It's a great meatless option that's still packed with flavor.
Rahmatullah Baratali
[email protected]The pizza was a bit too salty for my taste. I think I'll use less salt next time.
MR Usman
[email protected]This pizza is perfect for a quick and easy weeknight meal. It's also a great way to get your kids to eat their vegetables.
Bisma Sahi
[email protected]I would have liked the recipe to include more detailed instructions on how to caramelize the onions.
Jovanpreet Kaur
[email protected]This recipe is a keeper! I've made it several times and it's always a hit with my friends and family.
Tilak Saru
[email protected]I'm not a big fan of mushrooms, but I loved this pizza! The caramelized onions and sun-dried tomatoes really made the dish.
ALIGANYIRA MASTERSON
[email protected]This was my first time making a pizza from scratch and it turned out great! The caramelized onions and sun-dried tomatoes were the perfect toppings.
Edith Gonzalez
[email protected]The pizza was delicious, but I had some trouble getting the crust to cook through. I think I needed to preheat the oven to a higher temperature.
Nadil Dewnaka
[email protected]I thought the pizza was a bit bland. I would recommend adding more garlic and herbs to the caramelized onions.
Saad Zafar
[email protected]The instructions were easy to follow and the pizza turned out perfectly. I will definitely be making this again.
WiStill ALearn
[email protected]This recipe is a great way to use up leftover mushrooms. I also added some chopped fresh herbs to the caramelized onions for extra flavor.
Kumar Kanxu
[email protected]I made this pizza for a party and it was a huge success! Everyone loved the unique flavor combination.
Nourshed Khan
[email protected]This pizza was a hit with my family! The caramelized onions and sun-dried tomatoes added a delicious sweetness and tanginess that balanced out the earthy flavor of the mushrooms.