This caramelized onion mushroom and lambs quarters pizza is packed full of flavor and seasonal ingredients. If you can’t find lambs quarters try arugula.
Today there is a pie party going on in the world of food bloggers. How fun is that! I was invited to the event via Facebook and decided I had to attend. It’s summer, and what’s summer without pie? Now I know you are probably expecting some delicious summer berry pie but I decided to go against the grain.
I saw no rule that the pie couldn’t be savory so I went for it – pizza pie.
Since we are participating in a CSA my house it overflowing with green vegetables. Last week I was introduced to something new – Lamb’s Quarters. I had never heard of them, but after further research I found a lot of people love them. Apparently they are most commonly thought of as a weed but are actually quite tasty. If grown in an area with no pesticides and chemicals it can make a delicious side dish or, in my case, a pizza topping.
Caramelized Onion Mushroom and Lambs Quarters Pizza
This caramelized onion mushroom and lambs quarters pizza is packed full of flavor and seasonal ingredients. If you can't find lambs quarters try arugula.
Yield: 16 inch pizza
Prep Time: 20
Cook Time: 20 minutes
Total Time: 40 minutes
16 ounces Pizza dough – room temperature
1 medium yellow onion – sliced
8 ounces mushrooms – sliced
1 clove garlic – minced
2 cups mozzarella cheese
2 cups Lamb’s Quarters (use just the leaves)
Fresh cracked pepper
Source: Nutmeg Nanny
Preheat oven to 425 degrees.
In a large skillet over medium heat add a few drizzles of olive oil until hot. Add onions and sauté for a few minutes until they start to soften. Add mushrooms and sauté together until soft and caramelized. Add garlic at the end and sauté for a few minutes until fragrant. Set aside.
Let dough set out until room temperature. Put a little corn meal on sheet pan and spread dough out by hand. Drizzle dough with olive oil (this is your "sauce") and top with 1 1/2 cup cheese. Cover with Lamb's Quarters (this may look like a lot but it will cook down) and onion/mushroom mixture. Cover with remaining cheese, sprinkle with a little kosher salt, fresh cracked pepper and cook for 15-20 minutes until the cheese is melted and dough is cooked.