Caramelized Shallot and Wild Mushroom Pizza

497 cal 18 g pro 25 g total fat 11 g sat 0g trans fat 50 g carbs 1 g fiber 2 g sugar 54 mg cholesterol 630 mg sodium

Caramelized Shallot and Wild Mushroom Pizza

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  • Prep Time


  • Total Time


  • Servings



  • 2

    tbsp butter

  • 2

    large shallots, thinly sliced

  • 2

    cups sliced wild mushrooms (shiitake, baby bella and oyster)

  • 1

    tbsp each balsamic vinegar and minced roasted garlic (Christopher Ranch)

  • Salt and freshly ground pepper

  • Pizza dough for 12 inch pizza

  • 6

    oz fresh mozzarella cheese, torn into pieces

  • ¼

    cup freshly grated Parmigiano Reggiano cheese

  • Freshly snipped fresh rosemary or basil

  • Topping:

  • 2

    cups baby arugula

  • 1

    tsp each EVOO and balsamic vinegar

  • Freshly ground salt and pepper to taste


1. Melt butter in a large skillet over med heat. Add shallots and cook 20 minutes or until very soft and caramelized, stirring frequently. Add mushrooms and cook for 5 min more or until softened. Stir in vinegar and garlic and season with salt and pepper. 2. Preheat oven to 500 degrees. Roll Pizza dough in a 12 inch circle on a lightly floured board and place on a parchment lined pizza pan or baking sheet; brush with olive oil. Top with mozzarella, shallots and mushrooms, then sprinkle with Parmigiano. Bake for 15 min or until crust is golden brown and cheese melted. 3. Toss arugula with remaining ingredients and sprinkle over pizza


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