Caramelized Onion Naan Pizza With Spinach, Mushrooms, and Goat Cheese
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.
Servings 2
Ingredients
- for the onions
- 1 tablespoon olive oil
- 1 tablespoon butter
- One large or two medium yellow onions, sliced in half, then into half rings (about ⅛"-¼" thick)
- Sea salt, to taste
- 1 teaspoon balsamic vinegar
- for the spinach and mushrooms
- 2 teaspoon 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 teaspoon 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.