Friday Night Pizza: Caramelized Onion, Mushroom & Gruyere
Give me a chunk of nutty, buttery gruyere cheese anytime and I’ll be one happy Amy. We had some hanging out in the fridge that I had intended to use in a leek and potato frittata (which I haven’t yet made! Argh. Too many things to cook zipping around in my head.) Since I hadn’t yet made the frittata, I thought I’d use some of the cheese on our Friday night pizza. I poked around in our fridge for other ingredients to include, but the bowl of onions on my counter kept calling out to me…”Caramelize me! Bring out my sweet side! Cook me low and slow!” “Well,” I thought to myself, “if you insist. You sweet onions will probably get along swimmingly with some shreds of melted, oozy gruyere.” And so onto the pizza they went. I thought some mushrooms should join the party, since their earthy flavor would probably really hit it off with the gruyere (and because — if I’m being completely honest — I have a hard time *not* adding mushrooms to pizza.)
This party was shaping up to be one buttery, sweet, nutty and earthy shindig — but, as I looked at the pizza, it was all varying shades of brown. We needed a colorful guest to liven up the visual appearance of the group. Parsley would do the trick; besides adding a lovely pop of green, its bright, fresh flavor balanced the richness of the other ingredients.
How did the party turn out, you ask? Well, according to my mouth and stomach, it was huge success.
Caramelized Onion, Mushroom & Gruyere Pizza
1 ball pizza dough (about 1 lb)
1 1/2 cups shredded Gruyere cheese
about 1 cup caramelized onions
a small handful of thinly sliced cremini mushrooms
a small handful of finely chopped flat-leaf parsley
Preheat the oven to 500 degrees, preferably with a baking stone inside. Stretch out your ball of pizza dough and lay it out on a pizza peel or baking sheet that’s been generously dusted with cornmeal.
Scatter the gruyere cheese all over the crust, then top with the caramelized onions, mushrooms and parsley.
Bake the pizza for about 8 minutes, until the crust is golden brown and the cheese has melted.