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
- 2 cloves garlic, finely minced
- quality olive oil – use an oil mister or sprayer
- 1 T. butter
- quality truffle oil – I put my truffle oil in an oil mister and I use Trio White Truffle Oil
- 8 oz. grilled or cooked chicken thighs (you can also use breasts, I just like thighs better)
- 4 balls (about 118 g each) of Homemade Thin Crust Pizza dough
- 2 c. zucchini – yellow or green or mixture
- 2 T. fresh thyme – about 1/2 tablespoon per pizza
- 4 sliced garlic cloves – 1 clove per pizza
- fresh ground black pepper
- kosher salt
- 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.
- Add cheese.
- Slide pizza onto a pre-heated pizza stone or baking sheet dusted with mixture of Semolina flour and flour. I like to use a pizza cutter rocker blade to slide the pizza from the peel to the stone or baking sheet. Bake until done about 6-8 minutes at 500° or for 2 minutes on “wood – fired” setting – 700°, if you have a Breville Pizzaiola oven. Enjoy!!!
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.