Monday, August 22, 2016

Tawny Onion & Mushroom Pizza on Multigrain

The caramelized onion and mushroom pizza on a crusty yeast multigrain bread is simply delicious.  The toppings were inspired by Family Circle Magazine:

Caramelized Onion & Mushroom Pizza

(Serves 8)

Melt buttery spread over medium heat in a 10 inch skillet.  Add onion;  sprinkle with Mrs. Dash.
1 tablespoon Earth Balance Buttery Spread
1/2 large yellow onion (about 1 cup), diced 
1/8 teaspoon Mrs. Dash
Saute for 8 minutes, stirring frequently.

Sprinkle onion with sugar.  Saute for 8 additional minutes.
1/2 teaspoon sugar
Place into a bowl.

Add another tablespoon of buttery spread to pan.  Saute mushrooms for 4 minutes.
1 tablespoon Earth Balance Buttery Spread
1 cup diced mushrooms

Top crust with 1/2 cup finely shredded Parmigiano-Reggiano Cheese.  Add onion, then mushrooms.  Finish with 1/2 cup finely shredded cheese.  Sprinkle crust and toppings with Mrs. Dash.

Bake at 425 F. for 12 minutes.  Turn oven to broil and brown top for another 1-2 minutes.

My yeast bread for the crust is made with an assortment of flours.  Tonight's has 1 cup (total) corn flour, oat flour, spelt flour and whole wheat pastry flour together with 1 cup all purpose flour.  

On the side is a cucumber and tomato from my container garden.  The dessert is a chocolate-mocha and graham cracker parfait with fresh cut strawberries.  I will post that recipe tomorrow.



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