Hello again. Yes, I’m baaaaack! I’m trying to keep up at this and not doing very well. Lately my favorite way to make dinner has been to google a few ingredients that I have/sound like they’d be good together and see what I come up with.
I had a pre-made flatbread to use so tonight I started off by searching “vegan pizza recipes” — I stumbled upon this: onegreenplanet.org/plant-based-recipes/caramelized-vegan-onion-tart-with-olives/ — While the pizza sounded good, I wasn’t quite feeling the vegan option so I searched “caramelized onions and gouda” and found this: epicurious.com/recipes/food/views/Smoked-Gouda-and-Caramelized-Onion-Quesadillas-699.
I decided to combine the recipes and made my creation: Caramelized onion and mushroom pizza with balsamic glaze. I’m not a big olive eater but J loves them, so I added them on half the pizza.
– Flatbread pizza crust (I like using Rustic Crust’s Organic Old World Flatbreads kind)
– 1 tbsp olive oil
– 3 medium-sized sweet yellow onions, julienned
– 1 tsp salt
– 1 tsp sugar
– 5-10 pitted Kalamata olives (can omit if you prefer)
– 1 tsp garlic
– 2 cups Gouda cheese
– Handful of mushrooms
– 1/2-1/4 cup of balsamic vinegar
1. Preheat the oven to 450 F. Start julienning the onions. They don’t have to be perfect, but try to at least get them all about the same thickness.
2. Heat the olive oil in a pan on medium heat. Add the onions and sauté for about 5 minutes, stirring occasionally.
3. While onions are sautéing, wash and cut up the mushrooms into slices. Add approximately 1 tsp of salt to the onions.
4. Keep sautéing the onions. After about 10 minutes, add 1 tsp of sugar. You may want to add more to get them extra caramelized.
5. At this point, push all the onions to one side of your pan and add the mushrooms and a TINY bit of olive oil. Sauté the mushrooms until soft and then stir into the onion mixture.
6. Once your oven is preheated, you may want to put your pizza crust in for a few minutes so it cooks completely once toppings are added. With my crust, I put it in for about 4 minutes.
7. Pour the balsamic vinegar into a separate pan and heat to medium heat. Let simmer for about 10 minutes. Keep stirring to prevent it from burning. Balsamic will begin to reduce and turn into a glaze. Take off the heat once it thickens up.
8. Take your crust out of the oven (if you pre-cooked it) and start by putting a layer of gouda. Use about half of your cheese. Place the onion & mushroom mixture evenly on the pizza. Add the Kalamata olives. Add the last half of the gouda mixture.
9. Cook pizza per crust’s instructions or until the top is melted. Let cool & cut. Serve with reduced balsamic glaze on top.