PORTOBELLO, SPINACH & CARAMELIZED ONION PIZZA


Decadent and filling, this white sauce based pizza, at first glance looks like a lot of work, but in reality it is quite simple. I used premade pizza dough(Trader Joe's) and baked it in a 12" cast iron pan. I like using a cast iron pan for pizza because you can spread the sauce, cheese and ingredients to the edge of the dough without having to leave room for crust. Pan pizza is optional as directions for regular baking are included. Yum.

INGREDIENTS

2 large portobello mushroom caps, destemmed and sliced into 1/4" slices

1 tsp smoked paprika

2 Tbsp maple syrup

3/4 tsp liquid smoke

1/2 tsp garlic powder

3 Tbsp vegan butter, divided

2 cloves garlic, minced

1Tbsp flour

1 cup plain non-dairy milk, heated

1/2 cup vegan parmesan cheese, shredded

5 to 6 cups spinach

1 vidalia onion, sliced

2 tsp sugar

Pizza dough of choice

1 cup vegan mozzarella cheese, shredded

DIRECTIONS

1. If using pan pizza technique, flour hands, transfer dough to a well-floured work surface. Form into a ball by tucking the dough underneath itself, rotating it until it forms a tight ball. Add 1 to 2 Tbsp oil to a 12" cast iron skillet. Place dough into skillet and turn over to coat evenly with oil. Press dough flattening it slightly. Cover tightly with plastic wrap and let dough sit at room temperature for 2 hours to rise.


2. In a large bowl, combine the smoked paprika, maple syrup, liquid smoke, and garlic powder. Whisk well to combine. Add the mushrooms to the marinade, and gently toss with your hands to evenly coat. Set aside for 15 to 30 minutes to marinate.


3. Melt 2 Tbsp vegan butter in a small saucepan over medium heat. Add garlic; cook 2 minutes, stirring frequently. Add flour and pepper, stirring with a whisk; cook for 1 minute. Gradually add milk, stirring constantly with a whisk. Cook stirring constantly with a whisk until thick and bubbly. Wisk in vegan parmesan cheese until melted and smooth. Remove from heat and set aside.


4. Place a large nonstick skillet over medium-high heat with 2 Tbsp vegetable oil. Once hot, add the marinated mushrooms, sprinkle with salt, and cook until caramelized in places, approximately 5 to 6 minutes. Remove from skillet and set aside.


5. Add spinach to drippings in pan; sauté 2 to 3 minutes or until wilted. Place spinach in a colander, pressing liquid out.


6. Add 1 Tbsp vegan butter to pan. Add onion and 2 teaspoons sugar to pan; cook 10 minutes or until golden brown, stirring frequently. Remove from heat.


7. Preheat oven to 550°F if making pan pizza. For regular pizza using pizza stone, preheat oven to 475°F. (Once temperature is reached, place pizza stone in oven for 30 minutes before baking pizza.) If using a regular pizza pan, preheat oven to 450°F.


8. Assemble pizza by spreading white sauce over pizza dough. Top with shredded vegan mozzarella, followed by spinach, mushroomszand onions. Sprinkle with salt.


9. For pan pizza, bake 13 to 15 minutes. Let stand 5 minutes before using knife to cut around edge to loosen from skillet. Use a spatula to remove pizza from skillet to a cutting board. *If using pizza stone or pizza pan, baking time could be longer*



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