Wild Mushroom & Onion White Pizza
Makes 12" Pie; 8 Slices
Ingredients
2, white onion(s), sliced
2 small packs, about 8 oz total, Wild Mushrooms (combo of Shiitake, Oyster, Baby Bella), chopped
1 pack (8oz), Baby Bella Mushrooms, cleaned & sliced
3+ Tablespoons, Olive Oil or Grape Seed Oil *(you’ll want a little extra to brush edges of pizza crust)
3 Tablespoons, Butter
2 Tablespoons, Rosemary, finely chopped
1/2 cup, Cottage Cheese
1/2 cup, Ricotta Cheese
1 teaspoon, minced Garlic
½ teaspoon, Garlic Powder
Pinch, S&P
1 teaspoon, Italian Seasoning
Pizza Dough, thawed and room temp *(can use store bought or make your own dough)
1 cup, Mozzarella Cheese
½ cup, Parmigiano-Reggiano Cheese, grated
Corn Meal, for rolling out dough
Flour, to coat rolling pin
Instructions
Wild Mushrooms & Baby Bella
Heat frying pan on stove over medium-high heat. Add 2 tablespoons Oil and 2 tablespoons butter and let that heat for a minute. Add your sliced onions and stir to evenly coat them with the oil/butter. Sauté for about 10 minutes then add a pinch of salt & pepper and stir. Continue cooking; you may need to turn the heat down to medium-low to avoid burning and continue cooking another 30-40 minutes. If the onions start to stick I will add a small amount of water or even broth to the pan and stir the onions. Cook until onions are nicely caramelized. Once onions are done, set aside to cool. While onions are cooking, gently clean mushrooms with a clean, damp towel and slice. In a separate pan, heat 1 tablespoon of oil and 1 tablespoon of butter over medium-high heat.
Sauté mushrooms, cooking for about 5-8 minutes then add S&P and 1 tablespoon or rosemary and stir. Cook mushrooms for about another 5 minutes or until they are nicely browned.
Rosemary & Kosher Salt
While that is cooling make the cheese for the pizza. In a food processor add cottage cheese, ricotta cheese, minced garlic, garlic powder, S&P and the Italian seasoning. Mix until all combined and makes a smooth cheese. Set aside or keep in fridge until you are ready to top pizzas.
Pizza Crust: Roll out pizza dough. Depending on how big you want pizzas, you can cut the dough in half or in quarters for individual pizzas. Sprinkle some corn meal onto counter or board and roll out dough to about 1” thickness. Place dough onto a pizza stone or metal pan (if using metal pan spray well with cooking spray). Bake in oven at 400 degrees just until bottom of crust is lightly browned/crisp, about 5 minutes. If you are using your grill, cook over a low heat to avoid burning or use your pizza stone/pan on the grill. Take dough out of the oven or grill. Before adding toppings, turn pizza over. You want to put your toppings on the side of the pizza crust that was facing down in the oven/grill.
White Cheese for Wild Mushroom & Onion Pizza
Top with the cheese mixture and spread evenly over crust. Don’t cover the edges of your crust; you’ll want to brush the edges with oil. Top with mushrooms and onions, Parmesan cheese and sprinkle the remaining rosemary on top.
Then add mozzarella cheese and bake in oven until cheese is melted, about 5 minutes. Slice and serve.
Mangia! Enjoy!
Cooking Tips
Wild Mushroom & Onion Pizza
When caramelizing onions, they do not require too much stirring. To get a nice caramelized onion you want to leave them alone as much as possible.
Onions: when making caramelized onions, they really cook down. So it may look like a lot of onions but trust me, when you are done cooking them it will look like a lot less. If you are making a small pizza, you can use 1 large onion. If you plan to make a larger pizza as I did in this recipe you will need 2 onions.
Mushrooms: be sure not to add your salt too early to the mushrooms when cooking them. It will draw out all the water in the mushrooms. So, you want to make sure you cook them a little bit first before adding your salt. If you see water, just cook it off.
I use Baby Bella mushrooms (which is just another name for a crimini mushroom) in this recipe and I love to use them with a combination of wild mushrooms which can add so much more flavor to your pizza. The Baby Bella mushroom are a firmer mushroom so they hold up nicely in this recipe. They also have more flavor than your white button mushrooms. If you want even more flavor, try using a combination of wild mushrooms.
Chopping Rosemary: use a spoonful of kosher salt on your rosemary when chopping. It helps to cut through the rosemary easier.