Easy Portobello Mushroom Pizza

5 from 2 votes

Portobello Mushroom Pizza with quick caramelized onions, meaty mushrooms, kalamata olives, and 3 cheeses, topped with a peppery arugula salad is sure to be a new pizza night favorite the whole family will love.

Prep Time30

Cook Time28

Total Time58

Course: Appetizer, Main Course, Salad

Cuisine: American

Servings:

Calories: 669kcal

Author: Cara Lanz

Ingredients

Pizza Dough

1 box Jiffy pizza dough mix
½ cup warm water
2 tablespoons olive oil
flour, for kneading dough

Quick Caramelized Onions & Mushrooms

2 tablespoons olive oil
½ large onion, sliced
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
salt
8 ounces baby bella mushrooms, sliced
1 clove garlic, minced
1 tablespoon fresh thyme

Pizza Toppings

2 cups shredded mozzarella cheese
¼ cup goat cheese (Boursin is also really nice!)
¼ cup feta cheese
⅛ cup kalamata olives, sliced
3 green onions, sliced diagonally

Arugula Salad

1 tablespoon olive oil
2 tablespoons rice wine vinegar
1 teaspoon honey
1 teaspoon Dijon mustard
1 small shallot, finely chopped
1` tablespoon chopped walnuts
salt and pepper
5 ounces arugula
1 ounce Parmesan cheese, shaved

Instructions

Invert a rimmed sheet pan onto the middle rack in the oven (this will act as a pizza stone), then heat the oven to 500 to heat the pan and the oven at the same time. You can start preheating the oven up to an hour before you start baking your pizza to get the oven nice and hot.
In a medium bowl, mix the pizza crust mix and water together. Stir until it becomes a very soft dough. Cover and let it sit for 5 minutes in a warm place.
Turn the dough out onto surface covered with all purpose flour (the dough will still be very loose at this point) and knead a few times. Return the dough to the bowl, drizzle olive oil over it, cover it and let it sit for 5 more minutes.
In a large skillet with a heavy bottom on medium to medium-high heat, add 2 tablespoons olive oil, ½ of a large sliced onion, 1 tablespoon brown sugar, 1-2 tablespoons of balsamic vinegar, and salt.
Occasionally stir and add water as the liquids cook down, until the onions become very soft and translucent, and the balsamic glaze is thick and caramelly, about 10-15 minutes.
Add the sliced mushrooms, garlic, and thyme to the pan. Cook for an additional 5-10 minutes or until the mushrooms have reduced in size and are soft and tender. Your kitchen should smell amazing at this point.
Place a piece of parchment paper onto a rimless cookie sheet, pizza peel, or large cutting board (so you can easily slide the pizza on the parchment into the oven). Put the dough onto the parchment and form it into your desired shape. The dough will be soft enough for you to do this with your hands.
Slide the parchment onto the inverted baking sheet in the preheated oven and bake the pizza crust for 6-8 minutes or until you start to see the slightest hint of brown.
Slide the parchment back onto a rimless cookie sheet or pizza peel and transfer it to your counter to add the toppings.
Cover the crust with an even layer of mozzarella cheese, being sure to bring it within about an inch of the edges.
Spread the caramelized onions and cooked mushrooms evenly over the mozzarella cheese. Add the goat cheese, feta, olives, and green onions.
Turn the oven down to 425.
Slide the parchment back onto the inverted baking sheet in the oven and bake the pizza for 18-20 more minutes, or until the toppings are golden brown.
Make the arugula salad.
In a large bowl, whisk together the olive oil, rice wine vinegar, honey, Dijon, shallot, walnuts, and salt and pepper.
Add the arugula to the bowl and lightly toss it in the dressing until it is evenly coated.
Top the pizza with the arugula. Shave Parmesan cheese over the salad. Top with fresh black pepper.Slice and enjoy!

Notes

You want a really hot oven for this pizza. You can even start preheating it up to an hour ahead of time.

Adding water to the onions as the liquids cook down speeds up the caramelization process and keeps them from burning.

Cover the crust with cheese up to within about an inch of the edges.

Use a vegetable peeler to shave shards of Parmesan over your salad.

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