July 17, 2020

Caramelized Onion & Mushroom Cast-Iron Pizza

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!

Caramelized Onion & Mushroom Cast-Iron Pizza

Caramelized Onion & Mushroom Cast-Iron Pizza

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Course: Bread, Dinner, Holidays & Entertaining, Lunch, Mains, Recipes, Vegetarian


  • 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


  • 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.
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