Wild Mushroom Pizza with Caramelized Onions & Goat Cheese

I can't be objective when it comes to this pizza. Because I love the combination of caramelized onions and goat cheese so much, I think I would eat it spread on a piece of cardboard. Cold. So all I can say is, if you feel the same way and you like mushrooms - booyah! This is your new favorite pizza. You're welcome. Side note: if you have any toppings leftover, use them to make your new favorite omelet. Again, you're welcome.

  WILD MUSHROOM PIZZA

WITH CARAMELIZED ONIONS & GOAT CHEESE

Yield: 6 (8-inch) pizzas

Onions:

3 tablespoons unsalted butter

2 tablespoons olive oil

3 onions, halved lengthwise, thinly sliced crosswise (about 6 cups)

salt and freshly ground black pepper

Mushrooms:

4 tablespoons unsalted butter

1 teaspoon olive oil

2 lb. assorted wild mushrooms (crimini, oyster, chanterelle, shiitake), cut into bite-size pieces

6 garlic cloves, minced

2 tablespoons minced shallot

2 cups dry white wine

1 tablespoon minced fresh rosemary

salt and freshly ground black pepper

6 Kontos pocketless pitas (whole wheat or plain)

olive oil (for brushing)

8 oz. soft goat cheese, crumbled

Onions:

Melt butter with oil in heavy large skillet over medium heat. Add onions and sauté until golden, stirring occasionally, about 45 minutes. Season with salt and pepper.

Mushrooms:

Melt butter with oil in another heavy large skillet over medium-high heat. Add mushrooms, garlic and shallot. Sauté 4 minutes. Add wine and simmer until almost all liquid is absorbed, stirring frequently, about 13 minutes. Add rosemary; season with salt and pepper.

Can make toppings ahead—bring to room temp. before adding to pizza dough on the grill.

1.      Preheat grill.

2.      Brush the top side of each pita with olive oil.

3.      Place pita oiled side down on hot grill. When the bottom is lightly browned and has nice grill marks, turn the pita over.

4.      Working quickly, sprinkle the pita with goat cheese and top with mushrooms and onions.  Close the lid, and cook until the pita has browned on the bottom and the cheese is warmed through.

adapted from Woodfire Grill (Atlanta, GA)

raw chopped onions in the pan

I decided to chop mine, instead of thinly slicing them. The flavor
is the same, but the pizza looks a little more elegant with the onions
sliced (it's me that looks way less elegant when I'm eating and
the long, thin onions slide off my pizza and onto my chin).

caramelized onions

shallots

rosemary

raw mushrooms

adding wine

adding rosemary

cooked mushrooms

Kontos pocket-less pita (whole wheat)

You can, of course, make your own pizza dough from scratch.
I just really like this for a short cut. Since I made my toppings the
day before, making this pizza with these pitas took all of
10 minutes to assemble and 10 minutes to cook.

goat cheese sprinkled on pita

I usually grill these pizzas, but it's was hot and rainy out
there. So I preheated my oven to 400º F. and cooked these
on the bottom rack (for crispier crust) for about 10-11 minutes.
(There's no need to oil the pita if you're baking them.)

mushroom layer

caramelized onions on top

baked & sliced

wild mushroom pizza with caramelized onions and goat cheese

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