Caramelized Onion, Mushroom, Feta and Spinach Pizza with White Sauce

Yum

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As most of your probably know by know, Friday night in our house is pizza night!  And it’s usually movie night as well, although that gets harder and harder to do with the weather warming up and the nights getting longer.

The kids have spring sports now which have taken over our lives and practices are usually always held on Fridays.  So even though movie night may start dwindling, pizza night still remains!

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Last week I made two different pizzas.  One was a BBQ chicken pizza for the kids and I LOVE onions and mushrooms, so I made a WHITE pizza with oodles of caramelized onions and mushrooms and decided to throw in some spinach.

This pizza has a combination of mozzarella cheese and feta cheese.  The mozzarella is for the traditional stringy cheesy loveliness when you bite into pizza and the feta adds just the right amount of salt and tang to the onions.

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This is a no RED sauce pizza.  However, it does have a white bechemel sauce instead.  The first time I made it I felt the sauce was a little too ‘heavy’ so I decreased the amount to almost half and thinned it out a bit.  So don’t be alarmed if you feel there isn’t enough white sauce.

Begin by sautéing all the veggies and making the sauce.  This should take between 15-20 min.  The roll out your dough on a lightly floured surface. Lay it onto a very hot pizza stone dusted with a  little cornmeal.

A tip for getting the dough onto the hot stone without burning yourself is to roll it up onto your rolling pin and then just unroll it onto the stone.

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I like to lightly coat the dough with some olive oil and I throw on a few spices like oregano, basil, maybe some parsley.  Not too much, just a sprinkle.

Next top the dough with your white sauce leaving a lip for the crust

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Top it with most of the mozzarella cheese, and veggies and finish it off with that gorgeous feta cheese and remaining mozzarella.

Bake for 10-14 minutes or until it’s nice and bubbly.  You can even turn the broiler on for a few minutes if you’d like.

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Let it cool for a few minutes and using your professional guest admiring pizza cutter cut into that baby and savor every caramelized garlicky morsel !!

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Print

Caramelized Onion, Mushroom, Feta Pizza with White Bechemel Sauce

Ingredients

  • Pizza dough (storebought, from the pizza place or homemade)

FOR THE WHITE SAUCE:

  • 1 Tablespoon organic salted butter
  • 1 Tablespoon whole wheat white flour (I use Bob Red Mills)
  • 3-4 cloves organic garlic, minced (more or less depending on how much garlic you like)
  • 1/4 – 1/2 cup organic whole milk, warmed
  • 1/4 cup organic Parmesan cheese, grated
  • 1/4 teaspoon sea salt, pinch of freshly ground black pepper
  • pinch of nutmeg

FOR THE PIZZA:

  • 2 Tablespoons olive oil
  • 1 large white or yellow organic onion, sliced
  • 8 ounces fresh organic mushrooms of your choice, sliced
  • 6 ounces fresh organic baby spinach
  • 1 teaspoon organic cane sugar
  • 1 Tablespoon balsamic vinegar
  • 1 cup mozzarella cheese, either shredded or sliced
  • 1/2 cup Feta cheese

Instructions

FOR THE PIZZA:

  1. Heat a few Tablespoons of oil in a medium skillet over med/high heat. Add the onions. Stir to coat. Sprinkle a generous portion of salt and pepper ~ cook for approximately 2 minutes. Add the sugar, continue to cook until the onions have cooked down, approximately 10 minutes
  2. Add the mushrooms to the onions and cook until they have released their liquid, approximately 5 min. Add the spinach and let it wilt, a few minutes more. (you can even take the skillet off the heat and cover the pan with a lid, the spinach will wilt from the steam inside)
  3. Add the vinegar, stir and set aside

FOR THE SAUCE:

  1. In a small saucepan over low/medium heat, melt the butter and add the flour whisking for about 1 minute. Do not brown the flour. Add the garlic and continue to cook 30 seconds – 1 minute more
  2. Continue to whisk as you slowly add the warm milk. Continue to stir until the sauce thickens. Take off the heat and add the Parmesan cheese and a pinch of nutmeg. Set aside

PUTTING IT ALL TOGETHER:

  1. Roll out your room temperature dough with a rolling pin to your desired size
  2. Place your pizza dough on top of a very hot pizza stone. If you do not have one a large baking sheet may work
  3. Top the dough with the white sauce leaving as much of a crust or lip as you like
  4. Top with 3/4 of the mozzarella cheese then the onion/mushroom/spinach mixture
  5. Top with the feta cheese and remaining mozzarella
  6. Bake at 450 for 10-14 minutes ~ top with a little fresh basil and parmesan cheese and enjoy!

Recipe Source: HappilyUnprocessed.com
I used all organic ingredients when making this recipe, and hope you do too!  🙂

Here are some of the items I used to make this recipe!

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