Make Ahead

Mushroom & Onion Tortizza

February  4, 2014
0 Ratings
  • Serves 4
Author Notes

I worked at a restaurant in Toronto years ago and one night the chef made us a pizza with caramelized onions and cheese on it. It was different and interesting so I thought I would use it as a jumping off point for my own creation. Don't pile on the topping as this is meant to be fairly light. This is simple to make with just a few ingredients, but your friends will be asking you for the recipe before they leave. I usually print a few off to speed things up at the end of the night. —james

What You'll Need
  • 1 medium onion (red, white or Vidalia
  • 20 Medium brown or white Mushrooms
  • 1 Large clove of garlic
  • 1/2 cup Shredded Asiago cheese
  • 1 12" flour tortilla
  • 2 tablespoons virgin olive oil
  • Fresh coarsly ground black pepper
  1. Wash, stem & thinly sliced mushrooms. Peel, quarter & thinly sliced onion. Peel & thinly sliced garlic.
  2. Add 1 TBS olive oil to shallow frying pan & sauté onion over medium heat until just starting to brown. Add remaing olive oil. Add mushrooms & garlic & continue cooking until mushrooms lose their liquid & begin to brown. Add salt to taste & a generous amount of ground black peppeur. Turn down heat & continue cooking, stirring frequently until you have an almost paste like consistently. This can take up to an hour. Let mixture cool. Recipe ca be made up to this point days ahead & kept in the refrigerator.
  3. To Serve: preheat oven to 350 d, spread mixture on tortilla & sprinkle with cheese. Bake right on top rack of oven for about 2 min or until cheese is bubbling & crust is crispy. Watch carefully as these can burn very quick. Remove from oven, cut into wedges & serve with some simple greens & balsamic vinaigrette for an appetizer or cut into smaller wedges for finger food.

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