Mushroom Pizza with Caramelized Onion Sauce and Truffle Cheese


One of my new favorite homemade pizzas full of rich flavor from the caramelized onion and roasted garlic sauce and truffle cheese. But be warned once you try this it’s going to be hard to find a takeout pizza out there that’s going to satisfy like this one. I shortcut prep by using store bought pizza dough and I love to use Trader Joe’s Truffle Cheese. The flavor in the cheese is very light-not and overpowering at all-so I like to add either a drizzle of truffle oil over the mushrooms on the pizza or sprinkle them with a little truffle salt. Though this pizza sounds incredibly indulgent, (and it definitely is taste-wise), it is much lighter than most with only about of cup of cheese used. Thanks to all the gorgeous flavor in the caramelized onion sauce there’s no need for more cheese. The sauce is non-dairy and gluten free and of course the pizza dough could be swapped out for a gluten free or cauliflower crust, if desired. You can even make this vegan by swapping out the truffle cheese for a non-dairy cheese or tofu ricotta and adding a drizzle of truffle oil to the caramelized onion sauce. Since the sauce is the flavor star of this show you won’t mind leaving off the cheese.

Try this beautiful pizza after a long day at work and feel the stress melt away along with that gorgeous truffle cheese. Let me a comment and let me know if you still look at takeout pizza the same!

Serving: 4 people

Active Time: 20 minutes

Inactive Time: 30-35 minutes

Ingredients:

For Caramelized Onion Sauce:

  • 1 medium onion, thinly sliced
  • 1/4 cup white wine or veggie broth
  • Olive oil for pan
  • 1 teaspoon fresh or 1/2 teaspoon dried thyme
  • 1 tsp salt or truffle salt, if desired (Add half to start then more when sauce is finished if needed.)
  • 4 or 5 cloves roasted garlic, or you can use 2 fresh minced cloves
  • 1/3 cup veggie broth

For Pizza:

  • 1 package prepared pizza dough
  • 1 cup of caramelized onion sauce (use more or less if preferred)
  • 1/2 8 ounce package of sliced cremini mushrooms or use an exotic mushroom blend
  • 1-1 1/2 cups grated truffle cheese (or use whatever type you’d like-I also like using smoked gouda and mixing it with a good melting cheese like Fontina since Gouda doesn’t melt very well)
  • 1 teaspoon fresh thyme leaves
  • 1 drizzle of truffle oil, optional

Directions:

For Caramelized Onion Sauce:

Sauté thinly sliced onions in a pan by cooking them over medium low heat for about 20-30 minutes with a sprinkle of fresh or dried thyme and a pinch of salt. (Don’t let the onions get too brown too quickly. If they’re browning too quickly lower the heat.) Add a splash of broth or white wine (about 1/4 cup) after the onions turn golden and continue stirring until moisture gets absorbed. Continue to stir onions occasionally to ensure they don’t burn. Once golden, soft, and caramelized, add roasted garlic cloves to the mixture, if desired,(It’s extremely flavorful even without the garlic), a little of the 1/3 cup of broth or use all depending on the thickness you prefer, and puree with an immersion blender (or place in a regular blender) until mixture is smooth. Taste and adjust seasonings, adding a little more salt if desired. (You could add a bit of truffle salt in here too!) 

Assemble Pizza:

Preheat Oven to 475.

Stretch out your pizza dough onto a floured lined pizza pan or baking sheet and spread the caramelized onion sauce all over the base leaving an inch around for border. Place sliced cremini mushrooms (or use the exotic blend if desired) in a circle all over the bed of sauce and sprinkle with fresh thyme. Drizzle with a little truffle oil and sprinkle with regular or truffle salt. Sprinkle the truffle cheese (or another cheese of your choice) all over the mushrooms, place in oven for about 15 minutes until golden and bubbly.

Remove and cool slightly. Then pour wine, slice pizza, eat, sip, and repeat!

Recipe Note:

A little note on the cheese, if you can’t find truffle cheese and opt to use the smoked gouda, you may want to mix the smoked gouda with another great melting cheese like fontina since the gouda does not melt as well. The flavor is amazing, though, so I highly recommend including some in there if you like that flavor as well.


Enjoy this recipe or have questions? Feel free to leave a comment! Thirsty for more? Click here to register on our Home Page for our free newsletter featuring the latest recipes, tips, articles, info on my free live monthly cooking demos and exclusive member access to all recipes on Torte and Eat!

Leave a Reply

Your email address will not be published.