For our Caramelized Onion and Mushroom Pizza, we started with the same basic crust as the Delicious Artichoke Pizza, but we put some chopped fresh tarragon in the dough.
Meanwhile, we were caramzelizing the onions…two onions, thinly sliced, and about a tablespoon (15ml) each of butter and olive oil. Yes, it’s an indulgence…but well worth it. We also added about 5ml of maple syrup to add an extra flavour note. Cook the onions over medium-low to medium heat, stirring often, as they turn a delicious golden brown. When they look not quite brown enough, stop…they’ll continue to cook a bit. When you’re nearly at the end, add a tablespoon or so of white wine vinegar (balsamic would work also), and about a quarter cup (60ml) of water. Stir, cover, and let this stand and cool until your dough is doubled in size (about 10 minutes).
Next, press the dough out into a circle on a piece of parchment. This makes a medium-thin crust on a standard pizza pan. Divide in two if you like extra-thin, or use a smaller circle if you want a thick crust.
Use the onions instead of sauce. Top with sliced mushrooms – we used a mix of cremini (brown) and white (button) mushrooms, but any kind you like will work. We topped this with some nutty gruyere and a bit of part-skim mozza.