rosemary mushroom provolone pizza
My current sustenance is pizza, French fries, and a weird amount of Greek salads. Happy 2024, ya’ll!
If you’re new here, that opening line makes me sound like a glutenous swineball. I’m honestly not: I run and tend to balance out my diet pretty well. Lately, though, I’m on a comfort food kick. Some of this stems from the season (winter makes me hungry for cheese and carbs and quite a fair share of beer) and some of it from my tumultuous mental status. “Maintenance mode,” as my mom dubs it, calls for intuitive noshing.
So it’s only fitting that I spring into my 2024 recipe repertoire with a gooey pizza. I pretty much thought of this the day before getting in the kitchen. The inspiration leapt up from a local pizza shop that for real has the most bomb mushroom fixture: the assembly isn’t complex, but the flavors are popping.
Basically, with this baby, we’re looking at a caramelized onion base, buttery rosemary mushrooms, and a heap of sharp provolone cheese. Perfection. A few moving parts, but none of them difficult, and most of the time is passive so you can, as I’d like to say, fuck around doing other shit while the oven and stove take care of most the process.
2024 intention: eat as much pizza as possible.
Every Rose(mary) Has Its Thorn
Ah, juicy mushrooms. Some people love them, some people hate them, some people are straight-up allergic to them. Those poor suckers.
These here mushrooms are gon get roasted in some buttery, herby goodness. Grab a mix of cremini and shiitake mushrooms, halve the big uns, and spread onto a baking sheet with a few whole garlic cloves (peeled, of course). Toss with a little olive oil, salt, and pepper.
Lay a few pats of butter evenly along the layer of mushrooms, then top with some rosemary sprigs. Roast at 425 for about 10 minutes. They don’t need to be fully caramelized, since they’ll be baked on top of the pizza once we assembled, but they should have a nice golden tinge.
Chop up the rosemary and garlic and save for later. This aromatic pair with serve as a seasoning on the dough.
Don’t Cry For Me Onion-tina
That was bad.
While the mushrooms roast, start on your caramelized onions. Melt a little butter in a big skillet, throw in your thinly-sliced crybaby tendrils, and cook down for about 10 minutes. Stir a few times during that span.
Next, pour in three rounds of 1/4 cup of white wine. Kinda French onion-style. Cook the onions 5 minutes per increment, just enough time to let the liquid boil off and deepen the caramelization. By the end of this process – about 25 minutes or so – the onions should have a lovely browning all over.
Get It Together, Man
Now, for the assembly. Gather round, folks.
Grab your pizza dough and divide in half. Push, press, roll, fling one half into a roughly 10 inch circle and set on a cornmeal-sprinkled baking sheet. Or whatever you like to bake your pizza on. Brush with a little oil and parbake for about 5-6 minutes, just enough to set the crust and give it a light tinge.
Then, put that shit together. A sprinkle of garlic and rosemary, a layer of onions, provolone and mozzarella cheeses, then mushrooms.
Bake for 8-10 minutes in a hot as fuck oven (500 degrees) until bubbly, gooey, and crispy-crusted. Slice that shit up and dive in straightaway.
Hope 2024 is starting off gently for all of you. And with good food. I don’t believe in New yeaR nEw Me dieting and all that shit. A few more veggies won’t hurt, but slices of pizza are okay, too.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
In case you need more pizza (which you do):
Roasted BBQ Butternut Squash Harvest Pizza
Fig, Brie, and Caramelized Shallot Pizza
rosemary mushroom provolone pizza
Ingredients
- 3 cups mixed mushrooms, halved if large
- 4 tbsp butter, divided
- 4 cloves garlic, smashed
- 4 sprigs fresh rosemary
- 2 large yellow onions, thinly sliced
- 3/4 cup dry white wine
- 1 lb pizza dough, homemade or store bought
- 1 cup provolone cheese, shredded
- 1 cup low moisture mozzarella cheese, shredded
Instructions
- Preheat oven to 425 degrees. Line a large baking sheet with parchment.
- Toss the mushrooms and garlic cloves with 1 tablespoon olive oil and a big pinch of salt and pepper. Spread onto the baking sheet. Thinly slice 2 tablespoons of the butter and dot over the mushrooms. Lay the rosemary sprigs on top. Bake for 10-12 minutes until golden and caramelized. Remove from the oven. Chop the garlic and rosemary. Increase heat to 500 degrees.
- While the mushrooms roast, melt the remaining 2 tablespoons butter in a large skillet over medium heat. Stir in the onions and a big pinch of salt and pepper. Cook for 10 minutes, stirring occasionally. In 1/4 cup increments, pour in the wine. Heat for 5 minutes each increment, stirring a few times, until the onions are nicely browned and jammy. You're looking at a total of 25 minutes or so of cooking time.
- Divide the dough in half. Sprinkle a large baking sheet with a dusting of cornmeal. Working with one half at a time, spread the dough into a roughly 10 inch circle. Prick the center all over with a fork and brush with a little olive oil. Parbake for 5-6 minutes until lightly golden.
- Sprinkle half of the chopped garlic and rosemary over the crust, then spread half the onions over the dough. Add half of the provolone and mozzarella cheeses. Finish with half of the mushrooms. Bake for 8-10 minutes longer until the cheese is melted and the crust crispy. Repeat assembly with the other half of the dough.
- Slice and serve hot with red pepper flakes, as desired.
