Caramelized Onion Naan Pizza With Spinach, Mushrooms, and Goat Cheese

There’s so much flavor going on in this Caramelized Onion Naan Pizza recipe between the garlic & herb goat cheese and the caramelized onions that you don’t even need sauce — just a light brush of olive oil will do nicely!

So, what have you guys impulse bought at the store lately? Me, I’m trying to keep my impulse buys on the affordable side this week — such as with this little four oz Happy Farms Preferred garlic & herb goat cheese I picked up at ALDI for $1.99. Just how much flavor can you pack into $2.00, amiright?!

So, here’s what I made with mine…

My pretty little ALDI find here seemed to require a pretty little recipe, and I was thinking that it’s been a while since I’ve inflicted a new naan pizza recipe on you guys. This one is, well, not baaaaaad 😉 — But in all seriousness, Caramelized Onion Naan Pizza With Spinach, Mushrooms, and Goat Cheese is the perfect flavor-packed recipe for your next Meatless Monday!

This caramelized onion naan pizza recipe as written serves two, simply because that’s how many pieces of naan I had in the house when I scratched it up. You can easily double it to serve a family of four by using the four pack of naan from ALDI and the whole 4 oz log of goat cheese (plus of course more of the spinach, mushrooms, and onion).

The cool thing about naan pizza, though, is that it’s both customizable and personal-sized: If caramelized onions and goat cheese seem a bit too adventurous for the kids, just throw a little tomato sauce & mozzarella on theirs instead and they’ll never know what they’re missing out on. (Note: If you do double the recipe, be sure to swap the baking sheets between oven racks halfway through — and you may need to add a couple of minutes to the baking time.)

Looking for additional vegetarian dinner recipes? Take a few minutes to browse through the Meatless Monday category for more ideas.

Caramelized Onion Naan Pizza With Spinach, Mushrooms, and Goat Cheese

Ingredients

– for the onions

1 Tbsp olive oil
1 Tbsp butter
One large or two medium yellow onions, sliced in half, then into half rings (about 1/8″-1/4″ thick)
Sea salt, to taste
1 tsp balsamic vinegar

– for the spinach and mushrooms

2 tsp olive oil
4 oz mushrooms, sliced
2 cloves garlic, minced
Sea salt, to taste
About 2 oz fresh baby spinach

– for the pizza

2 pieces of naan
Olive oil
2 oz garlic herb goat cheese, roughly chopped

Directions

Caramelize your onions following the directions here (I used half olive oil & half butter rather than the canola oil they recommend, though, because I’m kind of a rebel — note, too, that caramelizing onions always takes longer than they say it will!). When onions have finished caramelizing, stir in the balsamic vinegar and remove them to a separate bowl.

Add 2 tsp olive oil to the same pan you used to caramelize the onions, increase heat to medium, and heat briefly until shimmering. Add the sliced mushrooms and cook for four minutes, stirring occasionally, until they start to brown and release their liquid. Add garlic and sea salt and continue sauteing for another minute, then stir in spinach and saute just until wilted.

Meanwhile: When your onions are almost done caramelizing, preheat oven to 400 degrees. Place the naan on a baking sheet and brush them with olive oil, then top each with half of the caramelized onion, spinach & mushrooms, and goat cheese.

Bake at 400 degrees for about 15 minutes, or until cheese and naan are browned. Let pizzas cool for a couple of minutes before slicing.

Note: I highly recommend caramelizing your onions the night before or when you otherwise have some extra time. They’ll keep well tightly sealed in the fridge for a few days — and if yours, like mine, always seem to take six years to finish caramelizing, you’ll be glad to have them already on hand during the dinnertime rush. Don’t worry that it looks like a lot of onion to start with; they cook down quite a bit, and caramelizing onions low and slow brings out their hidden sweetness.

Well, that was yummy and different!

There’s so much flavor going on here in this caramelized onion naan pizza recipe, between the garlic & herb goat cheese and the caramelized onions, that you really don’t want to add sauce — just that light brush of olive oil will do nicely. It’s hard to go wrong with naan pizza, but here the tender onions, mushroom, and spinach complement the chewiness of the crust particularly nicely.

Caramelized onion naan pizza is also a simple at-home-date-night dinner option: You get a lot of impact for minimal effort, although caramelizing the onions can be time-consuming.

Caramelized Onion Naan Pizza With Spinach, Mushrooms, and Goat Cheese, printable recipe

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Caramelized Onion Naan Pizza With Spinach, Mushrooms, and Goat Cheese

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Caramelized onion naan pizza is a simple Meatless Monday or at-home-date-night dinner option: You get a lot of impact for minimal effort, although caramelizing the onions can be time-consuming.

Course dinner

Total Time 1 hour hour

Servings 2

Author Rachel Singer

Ingredients

- for the onions

• 1 Tbsp olive oil
• 1 Tbsp butter
• One large or two medium yellow onions, sliced in half, then into half rings (about 1/8"-1/4" thick)
• Sea salt, to taste
• 1 tsp balsamic vinegar

- for the spinach and mushrooms

• 2 tsp olive oil
• 4 oz mushrooms, sliced
• 2 cloves garlic, minced
• Sea salt, to taste
• About 2 oz fresh baby spinach

- for the pizza

• 2 pieces of naan
• Olive oil
• 2 oz garlic herb goat cheese, roughly chopped

Instructions

• Caramelize your onions following the directions here: http://bit.ly/2xhN1Pw (I used half olive oil & half butter rather than the canola oil they recommend, though, because I'm kind of a rebel -- note, too, that caramelizing onions always takes longer than they say it will!). 
• When onions have finished caramelizing, stir in the balsamic vinegar and remove them to a separate bowl.
• Add 2 tsp olive oil to the same pan you used to caramelize the onions, increase heat to medium, and heat briefly until shimmering. Add the sliced mushrooms and cook for four minutes, stirring occasionally, until they start to brown and release their liquid. Add garlic and sea salt and continue sauteing for another minute, then stir in spinach and saute just until wilted.
• Meanwhile: When your onions are almost done caramelizing, preheat oven to 400 degrees. Place the naan on a baking sheet and brush them with olive oil, then top each with half of the caramelized onion, spinach & mushrooms, and goat cheese.
• Bake at 400 degrees for about 15 minutes, or until cheese and naan are browned. Let pizzas cool for a couple of minutes before slicing.

Notes

I highly recommend caramelizing your onions the night before or when you otherwise have some extra time. They'll keep well tightly sealed in the fridge for a few days -- and if yours, like mine, always seem to take six years to finish caramelizing, you'll be glad to have them already on hand during the dinnertime rush. Don't worry that it looks like a lot of onion to start with; they cook down quite a bit, and caramelizing onions low and slow brings out their hidden sweetness.

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