Wow! This was one amazing pizza! Even my onion-hating husband admitted it was “pretty good.” It’s different, delicious, and definitely worth making!
And the balsamic vinegar added such a great flavor to the caramelized onions. I may or may not have eaten a good portion of them before they made it onto the pizza.
I used my favorite pizza crust recipe (which actually makes enough for 2 pizzas) but your favorite recipe or a store bought crust would work just as well.
I baked mine in a 12-inch cast iron skillet, which has sort of become my new favorite pizza pan. Don’t worry too much about what kind of pan you have though (but really, you should get a cast iron skillet), just make this pizza!
French Onion Mushroom Pizza
- Crust for one 12-inch pizza (homemade or store bought)
- 1 large onion, sliced
- 1 tablespoon brown sugar
- 3 tablespoons butter
- 3 tablespoons balsamic vinegar
- 2-3 garlic cloves, minced
- 1 cup sliced fresh mushrooms
- 2/3 cup French onion dip
- 3/4 cup mozzarella cheese
- 1/2 chopped red bell pepper
- 3/4 cup shredded Swiss cheese
- 1 tablespoon chopped fresh parsley
- Preheat oven to 425 degrees. In a large skillet, melt 2 tablespoons of the butter over medium heat.
- Add the onion and brown sugar and saute until the onions are soft. Reduce heat to medium-low and continue cooking, stirring occasionally for about 30 minutes, or until the onions are a deep golden brown.
- Stir in balsamic vinegar and the garlic and continue cooking until most of the liquid has evaporated. Remove onions to a plate.
- Add the remaining tablespoon of butter to the skillet and saute the mushrooms until tender.
- Spread pizza dough into a 12-inch circle on a pizza pan or large baking sheet.
- Spread French onion dip over the crust. Top with mozzarella cheese, cooked onions, mushrooms and chopped red pepper. Sprinkle with shredded Swiss cheese.
- Bake for 20-25 minutes (depending on thickness of crust) in preheated oven. Garnish with chopped fresh parsley.
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Who Dished It Up First: Adapted from Taste of Home.