This Mushroom and Caramelized Onion Pizza was lunch today, and what a treat! Creamy and full of flavor, even without the traditional mozzarella cheese. The caramelized onions add a lovely depth, but the pizza holds its own beautifully without them too.
It’s a fantastic vegetarian option that’s versatile enough for any occasion: serve it as small bites at a party, as a starter before a meal, or enjoy it for lunch with a crisp side salad. Simple, satisfying, and just a little bit indulgent.
Ingredients
- 1 piece Naan bread or flat bread
- 1 container cremini mushrooms or any fresh mushrooms found in your grocery store
- 1 tbsp olive oil split between the onion and the mushroom topping
- 1 whole Spanish onion finely sliced
- 1 pinch sugar
- 1 tsp dried thyme or 3 fresh sprigs
- 1 tsp black pepper
- 1 tsp kosher salt
- 1 recipe Béchemel Sauce about 1 cup
Instructions
- Gather all ingredients before starting recipe.
- Heat half of the oil in a medium sized frying pan over medium heat. Add peeled and sliced Spanish onion, thyme, black pepper, a pinch of sugar and fry over medium high heat for about 15 minutes, or until the onions turn a golden color. Stir frequently to prevent the onions from burning,
- Heat the remainder of the oil in the same frying pan and return to medium high heat, add the mushrooms and cook until the mushrooms start to brown, 4-5 minutes.
- Spread the cooled béchamel on the naan or flat bread and then spread the caramelized onions on top of the béchamel sauce. Top the onions with the sautéed mushrooms.
- Pre-heat oven to 375º
- Place the prepared pizza on a rack over an aluminum foil lined sheet pan and bake for 15 minutes.
- Allow to cool for a minute or 2, then slice and serve.
