Caramelized Shallot & Wild Mushroom Pizza
This recipe is inspired by a pizza made by my favorite vegan restaurant: Donna Jean in San Diego. The shallots melt down into a flavorful jam, while Medjool dates, wild mushrooms and vegan mozzarella create the perfect savory-sweet bite. Using store-bought pizza dough makes this recipe quick and easy, but homemade works just as well. You can usually find packages of mixed wild mushrooms at the store, but if you choose your own, I recommend a blend of cremini, oyster, chanterelle and stemmed shiitake mushrooms.
Makes1 large pizza
Ingredients
- 2 tablespoons (30 ml) olive oil, plus more as needed
- 5 large shallots, sliced
- Kosher salt
- 1 tablespoon (15 ml) balsamic vinegar
- 1/4 cup (55 g) pitted Medjool dates, chopped
- 2 cloves garlic, thinly sliced
- 1 tablespoon (3 g) fresh thyme
- 8 ounces (225 g) mixed wild mushrooms, roughly torn
- All-purpose flour, for dusting
- 8 ounces (225 g) prepared pizza dough
- 1 cup (112 g) nondairy mozzarella cheese shreds
- Almond Ricotta, for serving
- Arugula, for serving
DIRECTIONS
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Preheat the oven to 450°F (230°C) and place a sheet pan on the middle rack.
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Heat the olive oil in a skillet over medium heat. When simmering, add the shallots and a pinch of salt and cook, stirring occasionally, for 10 to 12 minutes, or until golden brown.
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Deglaze the pan with the balsamic vinegar, then add the dates, garlic and thyme. Continue to cook the shallots for another 5 to 7 minutes, or until deeply caramelized. If the shallots seem a little dry, add a splash of water until they break down into a jammy consistency.
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Transfer the shallot mixture to a plate and set aside. Add another drizzle of olive oil to the pan and cook the mushrooms until they are browned and release their moisture—about 4 minutes.
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Lightly flour your work surface and roll out the pizza dough to about ½ inch (1.3 cm) thick. Transfer the dough to a sheet of parchment paper and top with a layer of caramelized shallots, followed by the nondairy cheese and sautéed mushrooms.
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With oven mitts, remove the sheet pan from the oven and carefully transfer the parchment paper with the pizza on top to the pan. Bake for 12 to 15 minutes, or until golden brown and no longer doughy in the center. Serve immediately with dollops of vegan ricotta and arugula.
Tip:
Preheating the sheet pan in the oven yields an extra crispy crust and helps the center of the pizza cook through. If you happen to have a pizza stone, feel free to use that instead.
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