Portobello Mushroom & Carmelized Mushroom Pizza

How many times is it possible to go to the grocery store in one week? I wish I had an answer for that. I could go everyday and I think have this week. Woops! Saturday was totally unintentional. I had already done my grocery shopping for the week and was prepared to make something from all the great fresh ingredients I had bought. But all the meals I planned on making just didn’t seem fun enough for a Saturday night.

Let me explain. As a kid growing up, Saturday night was always take-out or go out to eat night. My mom never cooked on Saturdays, it was her much deserved night off. This was the one night a week I could drink a soda and eat fast food. It just felt fun to break out of the weekday routine. To this day, I make it a point to jazz up our Saturday evenings in. Unfortunately, on such a tight budget, Paul and I can’t afford to indulge in weekly take-out or dinner reservations so we have to get creative. How do we do that? Pizza! Portobello Mushroom and Caramelized Onion Pizza to be exact! Check it out:

Portobello Mushroom & Caramelized Onion Pizza

  • premade pizza dough (I use Whole Food Multigrain dough, it’s awesome!)
  • flour
  • cornmeal
  • 1 tbl butter
  • 1/2 can of pizza sauce
  • 1/2 onion sliced
  • 1 portobello mushroom sliced
  • 1/2 cup spinach
  • mozzarella cheese (shredded, fresh or both!)

I use a pizza stone because it gives the pizza a wonderfully crunchy crust. Place pizza stone in the oven before turning on the oven. Heat oven to 500 degrees. Allow stone to sit in 500 degree oven for 30 minutes.

IMG_0928Heat butter in a non-stick pan on medium heat. Add onions and cook for about 5 minutes. Onions should be somewhat translucent. Add portobello mushroom to the pan and continue to cook. Cook until mushrooms have softened a little and onions are golden.
IMG_0927Lightly flour surface and roll out pizza dough with rolling pin. Sprinkle a little cornmeal under the dough so it doesn’t stick to the surface. Remove pizza stone from the oven. BE CAREFUL! I’ve burned myself before and still have the scars to show. Lightly sprinkle more cornmeal onto the pizza stone.
IMG_0930Transer dough onto the pizza stone by either sliding it off a pizza board or rolling it onto a rolling pin, then rolling it off onto the stone. Lightly coat dough with a layer of sauce. I only ever end up using half a can but if you want more. by all means, add more! Distribute spinach, onions and mushrooms over sauce and top with cheese. We used about a 1/2 cup shredded, then sliced fresh mozzarella to top it off.

Bake in oven for 10-12 minutes at 500 degrees. Allow pizza to cool and set for at least 5 minutes. (Although we never do!)



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