- 16 ounces whole-wheat pizza dough
- 4 1/2 teaspoons olive oil
- 1 yellow onion
- 1/4 teaspoon kosher salt
- 2 cups mushrooms
- Optional: 2 cups arugula
- black pepper
- Optional: 1/2 cup crumbled goat cheese
- vegetable oil cooking spray
- Recommended: Add the basil pesto included in the Omnivore Package!
Heat oven to 425°. Roll 16-oz whole-wheat pizza dough onto a baking sheet coated with vegetable oil cooking spray, brush with 1 tsp olive oil, and bake until dough begins to brown, 6 minutes. In a medium skillet over medium-high heat, heat 1/2 tbsp olive oil; sauté 1 sliced yellow onion, stirring occasionally, until soft, 5 minutes. Reduce heat to medium, add 1/4 tsp kosher salt, and cook until onions turn dark brown and caramelize, stirring occasionally, 20 minutes; set aside. In the same pan over medium-high heat, sauté 2 cups sliced white mushrooms in 1 tsp olive oil until soft, 5 minutes. Return onions to pan, stir and remove from heat. Spread onion mixture over pizza dough, leaving a 1/2-inch border. Bake until dough is golden brown, 9 minutes. Serve topped with 2 cups arugula drizzled with 1 tsp olive oil and seasoned with black pepper, and 1/2 cup crumbled goat cheese.