Sunday, February 21, 2010

Feta, Caramelized Onion, and Mushroom Pizza

I'll fain admit right now that some of my most favorite dishes include a strong cheese and some hefty garlic. I really like caramelized onion too.
But, no real story or creative words to dish out on this one. Fetus was in the mood simply for a "sauceless" pizza of sorts with sharp flavors. So we picked up some ingredients at the store I thought might marry well together.
Come to find out, it's a very likable dish with a very versatile nature to it: include the mushroom, exclude it, use portabello instead or a normal white button, exchange the feta for blue cheese, dare I say. Swap the caramelized onion for caramelized pear.
It's yours to play with.
My husband really liked it too. Henry didn't try it which means I'm two for three on this dish in the family:).
Pizza with Caramelized Onion, Crimini Mushroom, and Feta
1 recipe pizza dough (or store bought dough), rolled out to fit pan
2-3 garlic cloves, minced
2-3 medium onions, sliced in half moons
1 package crimini mushrooms, sliced
1 Tbsp olive oil
1 tsp butter
Salt and pepper
4-6 ounces feta cheese, crumbled
1-2 Tbsp fresh Italian parsley, chopped
Spread out pizza dough to fit the desired pan. Preheat oven to 400 degrees.
Meanwhile, place olive oil, butter, onions, and mushrooms in a large saute pan over medium heat. Season with salt and pepper. Cook, stirring occasionally, until the onions are very tender and caramelized (mushrooms will cook quickly). Remove from heat, drain any excess liquid.
Place dough in oven for about 5-7 minutes, until it's halfway baked- just barely light.
Assemble other ingredients during this time: mince garlic, chop parsley, and crumble feta. Once dough is removed from oven, scatter minced garlic all over the dough. Spread the onion and mushroom mixture over the garlic (tasting to make sure they are well seasoned), and then sprinkle feta cheese all over that.
Bake for another 10 minutes or so, until cheese is melted soft and crust is golden brown. Remove from oven, sprinkle with fresh parsley, cut, and serve warm.

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