Mushroom & Caramelized Onion Pizza with Sage Pesto
This delicious-winter inspired pizza can easily be made vegan and gluten-free. It's packed with flavor from the garlicky sage pesto and balsamic caramelized onions. Top it with vegan cheese or your favorite cheese for a satisfying meal.
Whole Wheat Crust
- 1 cup all-purpose whole wheat flour
- 2 teaspoons active dry yeast
- 1/2 cup warm (not boiling) water
- 1 tablespoon olive oil
- 1/4 teaspoon fine grain sea salt
Sage Walnut Pesto
- 1/2 cup sage leaves, lightly packed
- 1/2 cup walnuts
- 1 cup kale (about 1 leaf), stem removed
- 1/4 cup + 2 tablespoons olive oil
- 3 large garlic cloves
- 1/8 teaspoon fine grain sea salt
For the Pizza
- 1/2 tablespoon olive oil
- 1 small yellow onion (or 1/2 medium) cut into thin half moon slices
- 1 tablespoon balsamic vinegar
- 1 cup cremini mushrooms, sliced
- Cheese (I used vegan feta)
Prepare the Crust
In a medium bowl, mix your active dry yeast with warm water. Stir and let sit for 10 minutes to let it foam.
Add your flour and salt to the water and yeast. Mix together, then stir in the olive oil. Form a ball and let the dough rise for 45 minutes in the bowl, covered with a towel. Meanwhile, prepare the pesto.
Prepare the Pesto
Preheat the oven to 300F. Spread the walnuts on a baking sheet and toast for 12 minutes or until lghtly golden and fragrant. When the walnuts are done toasting, increase oven to 450F.
Add all the pesto ingredients to a food processor, including the walnuts. I use the small bowl of my food processor. Process until desired consistency. It doesn't have to be smooth, but it should be well blended without any big chunks.
Prepare the Pizza
Heat 1/2 a tablespoon of oil in a medium saucepan. Add the onions and sauté for 5 minutes. Add balsamic vinegar and continue to cook for 5 minutes or until the onion softens and becomes lightly caramelized. Set aside.
When the pizza dough is done rising, line a baking sheet with parchment paper (or use a pizza stone). Sprinkle a bit of flour on the parchment paper and on the dough. With lightly floured hands, scoop out the dough from the bowl. Place on the prepared baking sheet. Spread into your desired shape. You should get a thin crust
Spread the pesto on the crust (I use about 1/2-3/4 of the batch). Spread the caramelized onions and mushrooms evenly on the pizza. Top with cheese of choice.
Cook at 400F for 15 minutes. Serve and enjoy!
Keep the leftover pesto in an airtight container in the fridge. I like to use it in pasta or even sandwiches.
Feel free to use regular or vegan cheese. I used a local vegan cheese from Black Sheep vegan cheeze. Vegan parmesan would be good too.