Recipe: Zucchini, Caramelized Onion and Mushroom Pizza
One can argue that pizza is a just a dressed-up piece of bread, but its simplicity and versatility is hard to beat. You can customize it to your specific tastes with an endless combination of flavors. Homemade pizza is a great way to feature fresh produce and other products from the Lenexa Farmers Market. This version stars zucchini, caramelized onions and oyster mushrooms.
Ingredients
3 tablespoons olive oil, divided 1 medium zucchini, sliced thin
1 large onion, sliced thin
8 ounces oyster mushrooms, sliced thick
Salt, to taste
Pizza dough (12” purchased or scratch made)
1/2 cup thick tomato sauce
Basil, oregano, thyme, red pepper flakes, as desired
8 ounces mozzarella cheese, shredded
4 ounces parmesan cheese shredded
Olive oil for drizzling
Directions
- Preheat oven to highest setting, 450–500 degrees F. If using pizza stone, preheat it at the same time.
- Heat 1 tablespoon olive oil in medium skillet. Sauté zucchini in batches, until lightly brown, salting if desired. Place on paper-towel-lined plate to soak up moisture.
- Using the same skillet, repeat with onion slices, until caramelized and sweet, then mushroom slices until they are beginning to brown and have given off most of their moisture.
- On parchment paper, roll or press pizza dough into desired shape.
- Stir desired seasonings into tomato sauce and spread on pizza dough.
- Cover sauce with 1/4 of the cheese.
- Evenly top with onions, zucchini and mushrooms.
- Finish with the rest of the cheese and drizzle with olive oil.
- Slide a pizza peel or flat cookie sheet under parchment paper, open oven, and slide onto preheated pizza stone. (Alternately, place on preheated pizza pan, or cookie sheet.)
- Bake for 15–20 minutes, turning halfway. If necessary, reduce heat to 350 degrees, so cheese doesn’t brown too much.
- Remove from oven and place on cooling rack. Let cool a few minutes before cutting and serving.