Caramelized Onion & Mushroom Cast-Iron Pizza

No ratings yet

This post may contain affiliate links! For more info, check out our privacy policy.

I am obsessing over this caramelized onion & mushroom cast-iron pizza. It’s combining all my favorite things – caramelized onions, crispy sautéed mushrooms, pizza & fontina cheese. Literally perfect combos. All made in a cast-iron with the dough crisped on the stovetop and finished in the oven – it’s that simple.

To make the caramelized onions, I used sweet onions, olive oil, butter, red wine, balsamic, sugar, soy sauce, salt & pepper. You’ll thinly slice and let your onions cook down with all these ingredients for hours; then layer it on your dough to finish off the pizza – the results are immaculate!

Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Caramelized Onion & Mushroom Cast-Iron Pizza
No ratings yet

Caramelized Onion & Mushroom Cast-Iron Pizza

Ingredients 

  • For the Caramelized Onions
  • 4 sweet onions, thinly sliced
  • 4 tablespoons olive oil
  • 1 tablespoon butter
  • 1/4 th cup red wine
  • 1 tablespoon balsamic
  • 1/2 tablespoon sugar
  • 1 tablespoon soy sauce
  • salt and pepper to taste
  • For the Pizza
  • 1 lb pizza dough, room temp olive oil for dough
  • 3 cups assorted mushrooms, we used crimini, maitake, shiitake
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon red wine
  • 1/2 juice of lemon
  • 8 oz shredded fontina
  • salt and pepper to taste
  • top with thyme and basil

Instructions 

  • Start by caramelized your onions, slice and set aside. In a skillet add a drizzle of olive oil and add your onions in. Let them cook down for about 15 minutes. Season with salt, pepper for about 20 minutes on medium-low heat.
  • Once your onions are cooked down and sweated out, add in your butter, wine, balsamic, sugar and soy sauce. Let everything caramelize for 2-3 hours on medium-low until it becomes a caramelized, dark color. Set aside. Preheat your oven to 425 degrees.
  • In the meantime, grill your assorted mushrooms as well with salt pepper, red wine, balsamic and lemon juice, about 20 minutes until crisp.
  • Start laying out your dough in the cast iron with olive oil. Add on your shredded fontina,
  • mushrooms and onions. On the stove top on high heat, crisp the bottom of the dough for
  • about 5 minutes. Then transfer to the oven and bake for 45-1 hr until the dough is cooked
  • throughout and the cheese is melted. Remove, top with basil and thyme, slice and serve.
Like this recipe? Rate and comment below!

Keep up with me on Instagram @lindseyeatsla! 

You May Also Like:

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating