If you’re obsessed with pizza like I am, you’ll devour this recipe. With a crisp crust and intensely robust mushrooms, onions, and leeks, it’s pretty much perfection. I serve this paired with a Pinot Grigio and my Caramelized French Onion Soup, or cut into small bites as an app.
Makes 6 servings
2 tablespoons + 2 teaspoons extra virgin olive oil, divided
1 small yellow onion, halved and thinly sliced
2 tablespoons balsamic vinegar
2 cups cremini mushrooms, thinly sliced, preferably on a mandoline
1 leek, halved, rinsed, and finely chopped
2 1/2 teaspoons sea salt, divided
All-purpose flour for rolling dough
1 pound store-bought pizza dough
2 tablespoons grated Parmesan cheese
1/4 cup basil leaves
In a large skillet, heat 2 tablespoons of the olive oil over medium heat. Add the onion, reduce the heat to low, and cook, stirring occasionally.
Add the balsamic vinegar once the onion has picked up some color. Continue to cook the onion until fully caramelized, approximately 20 minutes. (If the onion slices start to stick to the pan, splash the pan with a bit of water and stir and scrape up any browned bits.)
Increase the heat to medium. Stir in the mushrooms and cook until they just begin to soften and lose their moisture, 2 to 4 minutes. Add the leek and 2 teaspoons of the salt and cook for an additional minute. Set aside.
Heat a charcoal or gas grill or a grill pan to medium-high heat. Sprinkle your work surface with flour and roll the dough into a 1/2-inch-thick circle. Brush the grill pan (or grill grates) with 1 teaspoon of the oil and gently lay the dough on the grates. Grill until the underside of the crust is golden, 1 to 2 minutes, and then use a spatula to flip the dough over.
Brush the remaining 1 teaspoon oil over the top of the dough and sprinkle with the remaining 1/2 teaspoon sea salt. Grill until the underside is golden, another 1 to 2 minutes. Transfer the grilled pizza round to a cutting board.