Wild Mushroom Red Onion and Sage Pizza
Elevate your pizza night with this gourmet Wild Mushroom Red Onion and Sage Pizza, a perfect harmony of earthy, savory, and aromatic flavors. This recipe features a crisp, golden crust topped with creamy mozzarella and nutty Parmesan, complemented by the rich umami of sautéed wild mushrooms, the sweetness of caramelized red onions, and the herbaceous punch of fresh sage. A touch of garlic enhances each bite, while a quick bake in a sizzling hot oven ensures the perfect bubbly, melty finish. Ready in just 35 minutes, this homemade pizza is a celebration of seasonal ingredients and makes for an irresistible vegetarian masterpiece, perfect for a cozy dinner or an impressive weekend treat.
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Recipe Information
Ingredients
- 1 ball (approximately 12 inches in diameter) Pizza dough
- 2 tablespoons Olive oil
- 1 medium, thinly sliced Red onion
- 1.5 cups (roughly chopped) Wild mushrooms (such as shiitake, oyster, or chanterelles)
- 10 leaves Fresh sage leaves
- 2 cloves (minced) Garlic
- 1.5 cups (shredded) Mozzarella cheese
- 0.25 cups (grated) Parmesan cheese
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 1 tablespoon Cornmeal (optional, for dusting)
Instructions
Preheat your oven to 475°F (245°C) and position a pizza stone or baking sheet inside to heat up along with the oven.
If using store-bought pizza dough, let it come to room temperature. If making your own dough, ensure it's proofed and ready for stretching.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the thinly sliced red onion and sauté for about 5 minutes until softened and lightly caramelized. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of olive oil. Toss in the wild mushrooms and cook for 5–7 minutes until golden brown and their moisture has evaporated. Add the minced garlic and fresh sage leaves and cook for an additional minute, stirring to avoid burns. Season with salt and pepper, then remove the pan from the heat.
Lightly dust your work surface with flour or cornmeal. Roll out the pizza dough into a 12-inch circle, ensuring it is evenly stretched.
Carefully remove the preheated pizza stone or baking sheet from the oven and, if desired, sprinkle it with a little cornmeal to prevent sticking. Transfer the prepared pizza dough onto it.
Spread the caramelized red onions evenly over the dough. Next, scatter the sautéed mushrooms and sage-garlic mixture over the onions.
Sprinkle the shredded mozzarella cheese evenly over the toppings, followed by the grated Parmesan cheese.
Bake the pizza in the preheated oven for 10–12 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Carefully remove the pizza from the oven and let it cool for about 3 minutes. Slice into wedges and serve immediately while the cheese is melty and the flavors are fresh.
Nutrition Facts
Calories |
1571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.2 g | 98% | |
| Saturated Fat | 29.0 g | 145% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 3668 mg | 160% | |
| Total Carbohydrate | 146.1 g | 53% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 13.3 g | ||
| Protein | 81.6 g | 163% | |
| Vitamin D | 15.1 mcg | 76% | |
| Calcium | 1529 mg | 118% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1922 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
