Caramelized Cipollini Onions, Portabella Mushrooms and Fresh Goat Cheese Pizza

I like this combination as an appetizer, Portabella Mushrooms with Caramelized Cipollini Onions and Fresh Goat Cheese, however thought, why not a pizza! When using Sam’s Club dough balls it takes about 6 hours to thaw and double in size. If you don’t have time to allow it to thaw use, 1 – 13 oz. container of Pillsbury Pizza Crust, which will make one pizza.


1 pizza dough ball from your deli department (I prefer Sam’s club dough balls) A dough ball will make one large pizza with a thicker crust or two medium pizzas with thinner crusts
6 portabella caps gills removed for technique see How to Remove Portabella Mushroom Gills if needed
12 cipollini onions thinly sliced
4 tablespoons of olive oil
1 teaspoon sugar
1/4 cup of balsamic vinegar
1 – 11 oz. log of fresh goat cheese or 2 mini logs from
¼ cup of pasta flour (Semolina)
Non-stick spray


Place dough ball in a large bowl coated with non-stick cooking spray, cover with plastic wrap. Allow to thaw and double in size. Spray both sides of portabella mushroom caps with non-stick cooking spray. Place onto a cookie sheet and bake for 30 minutes in a preheated oven at 375 degrees. While mushrooms are cooking, heat olive oil over medium high heat in a medium skillet. Sauté onions until slightly golden brown. Add sugar and sauté until caramelized. Add balsamic vinegar and reduce by half. Set aside. Spray cookie sheet or sheets with non-stick spray. Depending on if you choose to make 1 large or 2 medium sized pizzas. Evenly spread pasta flour over cookie sheet or sheets, this is to prevent sticking and to make a crispier crust. Using your hands, flatten and shape dough to desired thickness and size on cookie sheet or sheets. If choosing to make two medium sized pizzas, with a large cookie as opposed to a medium cookie sheet, the dough may not make it to the edge of your pizza cookie sheet. That is fine. Try to make a little makeshift edge with the dough to make sure the sauce does not run off the dough during cooking process. Spread cipollini onion mixture over dough, dice cooked portabella mushrooms and place over cipollini onions. Top with crumbled fresh goat cheese. Bake in a preheated oven at 425 degrees on lower rack for 12-15 minutes until crust is golden brown.

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