I love my cast iron pizza routine. Every weekend now I make a sourdough pizza dough and bake a delicious cast iron pizza with it. I've been looking for new flavors to experiment with including a pizza that does not involve pizza sauce.
I stumbled across an online recipe from Lindsey Eats for a caramelized onion and mushroom pizza. Wow, was it incredible. First, the recipe totally nails perfectly caramelized onions and sautéed mushrooms. Second, the combo on of the two ingredients on a pizza is to die for. It makes me feel like a culinary rock star every time I cook it.
I provided the modified versions of the Caramelized Onion Recipe and Sautéed Mushrooms Recipe in prior blog postings. Pleaser refer to those. This post will be about assembling the pizza and cooking it.
- 1lb pizza dough
- olive oil for drizzling
- 1/2 cup caramelized onions
- 1 cup sautéed mushrooms
- 1/2-1 cup grated cheese (mozzarella or try something fancy like fontina, gouda, or goat cheese or leave out entirely)
- thyme and basil
- Make sure the pizza dough is room temperature to make it easier to work with.
- Preheat the oven to 450 degrees.
- Add a drizzle of olive oil to the bottom of a 12 inch cast iron skillet.
- Flatten out the pizza dough in a rough circular shape using your hands to about 8 inches in diameter. Place the dough in the skillet to coat with oil.
- Flip the dough over, re-spread the oil in the skillet and put the dry side down. Spread out the dough with your hands evenly across the bottom of the skillet and up the sides a bit to form the pizza dough base and edge.
- Drizzle more olive oil as the sauce for this pizza.
- Spread the cheese as the first layer, then the caramelized onions, then the sautéed mushrooms.
- If using dried thyme and basil, you can top now prior to cooking. If using fresh, top the pizza with herbs after cooking.
- Place the pizza in the oven for 30 minutes. Remove and allow to cool for 5-10 minutes before slicing and serving.