It’s not really Monday, is it?
This past weekend was a whirlwind. We drove down to Southern California for the Breathless Agony, a bike ride my parents put on every year. It’s a beast of a ride: 112 miles, 12,000 feet of climbing. I just went down to help, but AJ actually rode the whole thing, despite a head cold. I’ll be posting more about this with some pictures in the coming days.
Pizza. This was one of my favorite pizzas we’ve made in a while. The onions take a while, but are so worth it. Either make this on a day where you have a couple hours to be around the kitchen before dinner, or make the onions beforehand and just store them in the fridge until ready to use. Other than that the pizza actually comes together quite nicely.
The pesto is vegan, but feel free to substitute Parmesan cheese for the nutritional yeast if you so please.
If you’ve never worked with pizza dough, be prepared to be frustrated. As soon as you try to make a nice large circle, all it wants to do it jump back into a ball. When this happens, go grab a beer and take a swig, let the dough rest for 10 minutes or so, and then come back to it. The less you work the dough the easier it will be to shape. So don’t go twisting it into all sorts of different shapes before you go to roll it out.
So there you go. Caramelized Onion & Mushroom & Pesto & Amazing Pizza. I’m going to go take a nap now. Oh yeah, after I’m done with work, which started at 5 am. Anyone want to lend me some sleep?
Caramelized Onion, Mushroom, and Pesto Pizza
A bold recipe for a spin on classic pesto pizza. Sweet, slightly crunchy caramelized onions and a bright vegan pesto make this pizza unforgettable.
- Prep Time: 40 mins
- Cook Time: 90 mins
- Total Time: 2 hours 10 minutes
- Yield: 4
- Category: Dinner
For the onions:
- 2 medium yellow onions, sliced
- 1/4 tsp sea salt
For the pesto:
- 4 cups lightly packed basil leaves (from two 4-oz boxes)
- 1/2 cup pine nuts
- 2 cloves garlic, unpeeled
- 1/3 cup olive oil
- 1/4 cup nutritional yeast
- 1/4 tsp sea salt
- 2-3 Tbsp lemon juice
- 2 lbs pizza dough*
- 2 large tomatoes
- 1 1/2 cups sliced mushrooms
- 1 1/2 cups mozzarella cheese (optional)
- Make the caramelized onions: Place the onions and a bit of olive oil in a large skillet over medium-high heat. Saute until they just start to brown, about 5 minutes. Turn the heat down to medium-low and continue to cook for another 60-90 minutes, stirring every 7-10 minutes.
- Make the pesto: Set a small skillet over medium-high heat and add the pine nuts and unpeeled garlic. Toss constantly until the pine nuts just start to brown. Transfer them to a food processor, but leave the garlic in the pan. Cook the garlic for about 10 minutes turning every so often until some small black spots appear on the outside and the cloves feel soft.
- Add the basil to the processor, along with the olive oil, nutritional yeast, salt, and lemon juice. Process until smooth. When the garlic is ready, peel the cloves, toss them in, and process until smooth. Taste; add more salt or lemon juice as necessary.
- Preheat oven to 450F. Press or roll your dough into two 10″ rounds on parchment paper. Spread 1/3 of the pesto over the surface of each pizza and top with tomatoes, mushrooms, onions, and cheese. Sprinkle with some black pepper, if desired.
- Slide into the oven (preferably on a hot pizza stone) with the parchment and bake 12-14 minutes, until nicely browned on the bottom and sides.
- Remove from the oven, let set for 5 minutes, and eat!
I used the Trader Joe’s pizza dough and let it sit out for an hour before rolling. Homemade is also acceptable.