Wild Mushroom Pizza with Caramelized Onions, Garlic, Zucchini and Truffle Oil
Ever since I purchased my Breville Pizzaiola oven, I’ve been dreaming up new ways to do pizza/flatbread. This Wild Mushroom Pizza with Chicken, Caramelized Onions, Garlic, Zucchini and Truffle Oil pizza was inspired by my absolute favorite pizza, from La Bicyclette in Carmel, California. Theirs is called, “Champignons,” and is oh so delicious! If you love mushrooms, this is the pizza for you! I’m sure theirs has a ton of calories, you can just taste them as it’s so rich!
How is My Wild Mushroom Chicken Pizza much healthier?
Here’s how I’ve lightened and adapted this pizza:
caramelized the onions with just a bit of butter and a few sprays of olive oil instead of using lots of butter.
added sautéed zucchini to give it more bulk
used a few sprays of quality truffle oil instead of teaspoons
used a small amount of sharp cheddar (for more intense flavor) instead of using a larger quantity of mozzarella
added grilled chicken for more protein
used a super thin crust which holds the toppings but doesn’t have all the carbs, you may need a fork to eat all the deliciousness!
What type of mushrooms should I use?
Choose a variety of mushrooms. My favorites are Chanterelles but sometimes hard to find when not in season. For this pizza I used: portobella, oyster, button and shiitake. Don’t wash the mushrooms, but rather lightly brush them off or scrape them with a knife.
How do I reheat the pizza?
Because this is a thin pizza and if you don’t eat it right away, the crust can get soggy from the onion mixture. Of course I prefer to eat this one right out of the oven, but I don’t want left-overs to go to waste, so reheating is a necessity. If I don’t have much time, I reheat in the microwave first to heat it up, then put it in the toaster oven on broil for a few minutes to crisp it back up. If you have time just put it in the oven at 350° and reheat until hot.
How to make my Wild Mushroom Chicken Pizza with Caramelized Onions, Garlic, Zucchini and Truffle Oil in pictures:
This is an individualized pizza, so make a pizza for each person.
Caramelize the onions in a stainless steel pan with a little oil and butter until golden brown. This is the step that takes the longest, allow about 20-30 minutes to caramelize the onions. It will be well worth it!
Sauté the mushrooms in a little truffle oil.
The best and healthiest way to use quality oil, is to use an oil mister. I buy quality oil (from Trio Carmel) and put it in a quality olive oil mister. At the moment I have 4 of these misters/sprayers with various oils. It saves so many calories when you use an olive oil mister !
Sauté the zucchini in a little olive oil, just for a few minutes.
Don’t overcook it or it will be mushy, just brown it up a bit.
Form the pizza crust by first flipping over the edges.
I do this right on a pizza peel so it’s easier to slide it onto the pizza stone in the oven later. If you’re using a baking sheet, do it right on the baking sheet, be sure to put a mixture of flour/semolina down so it doesn’t stick.
Stretch dough until it’s about the size of a dinner plate.
Spray the crust with a little truffle oil, then add a thin layer of caramelized onions.
Add the toppings, fresh thyme, garlic and cheese.
Bake in oven.
I use my Breville Pizzaiola but you can use a regular oven. This pizza is on a stainless steel pizza peel which I use to slide off onto the pizza stone.
If you love mushrooms, this Wild Mushroom Pizza with Chicken, Caramelized Onions, Zucchini, Garlic and Truffle Oil will make your heart sing! Be sure to use my Homemade Thin Crust Pizza Dough to make the crust.
1 lb, mushrooms, sliced – use a variety of mushrooms – chanterelles, portobella, baby bellas, button, oyster, shiitake
2 onions, finely chopped in food processor – I like to buy the sweeter yellow onions, like Maui or Vidalia
8 T. sharp cheddar cheese, shredded – 2 tablespoons per pizza
parmesan, if desired, grate a little over the top
Start by caramelizing the onions. Spray a stainless steel pan (don’t use non-stick for this) with olive oil from an oil mister. Heat on medium heat. Add butter. Add onions. Cook until caramelized. If they start to stick, instead of adding more butter, spray a bit more oil on top and then add a few tablespoons of water. Cook for about 30 minutes, stirring as needed and scraping the brown bits on the bottom of the pan with a wooden spoon.
While the onions are caramelizing, thinly slice the mushrooms.
Cut the zucchini into fairly thin slices, then quarter them.
Heat a medium sized pan and spray with truffle oil using an oil mister. Add mushrooms and saute a few minutes until tender. Set aside.
Preheat oven to 500°. If using a stone, place the stone in the oven while the oven is heating. If using a Breville Pizzaiola oven, preheat to the “wood – fire,” setting.
Form the pizza dough ball (about 120 grams) into a crust. I try and make the pizza stretch as big as it can without making holes.
Lightly spray the crust with truffle oil. Add caramelized onion and spread as best you can.
Add mushrooms. In the mushroom pan, saute the zucchini lightly for about 2 minutes. I don’t like my zucchini mushy, so I just do it for a short amount of time. Add to pizza.
Add chicken, fresh thyme, garlic slices, and fresh ground pepper. Sprinkle a little salt over all.
To reheat: Because this is a thin pizza and if you don’t eat it right away, the crust can get soggy from the onion mixture. Of course I prefer to eat this one right out of the oven, but I don’t want left-overs to go to waste, so reheating is a necessity. If I don’t have much time, I reheat in the microwave first to heat it up, then put it in the toaster oven on broil for a few minutes to crisp it back up. If you have time just put it in the oven at 350° and reheat until hot.