Week 13: Mushroom, Onion, and Swiss Pizza

Wow, hard to believe that we are officially 1/4 of the way through the pizza year.  I swear it was just January and we had snow on the ground.  Oh wait, I live in Maine, it’s the end of March and there is still snow on the ground.

For lucky pizza #13 I made a mushroom, onion, and Swiss pizza.

For the first time in, what, four weeks? I had to make pizza dough.  The last three pizzas I have made did not require a normal pizza dough.  It was somewhat therapeutic to go  back to making dough this week.  Very relaxing.  I used my standard pizza dough for this pizza.

While the pizza dough was doing it’s second rise, I sauteed the mushrooms and onions.  I heated 1 tablespoon of olive oil and 2 tablespoons of butter over medium-high heat and added the sliced onions.  I used about 1.5 smallish onions for this.

After about five minutes I added 10 oz of sliced baby portobellos.

It was about then that I realized I should have used a bigger pan.

I cooked the mushrooms until they released their juices.  Shortly after this, I added about 1/4 C of red wine.  I continued cooking the mushrooms until nearly all of the liquid was cooked off and seasoned the mixture with some salt and pepper.

At first I thought I cooked too many mushrooms and onions for one pizza, but they cooked down so much it ended up being the perfect amount for one pizza.

Onto the crust they went.

And then the pizza was topped with some grated Swiss cheese.

I cooked this pizza at 475 F for about 10 minutes.

This pizza is really good.  If you like sauteed mushrooms and onions, make this pizza.  Both the husband and I thoroughly enjoyed it.  It is definitely one we’ll be making again sometime.