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Pesto Pizza with Caramelized Onions and Burrata

Pesto Pizza with Caramelized Onions and Burrata

I don’t know what I could possibly say to let you know how much I love melted cheese on a crispy crust of bread. You have heard me ramble on pizza in such posts as Portobello Mushroom Pizza, Pizza with Morel Mushrooms and Green Onions, Smoke Mozzarella Lemon Pizza, and Zucchini and Peach Pizza with Basil. At the time that I wrote those, believe me, they were my favorite pizza. But now, I am deep in love with Pesto Pizza with Caramelized Onions and Burrata.

Do any of you get into ruts with food? I do. Sometimes I can’t help myself. I just start thinking about the decadent creaminess of burrata, the herby garlic flavor of pesto, and the sweet taste of tomatoes and onion. So, I don’t stop thinking about it and before I know it, I have made this pizza three times in a month.

Pesto Pizza with Burrata and Caramelized Onions-3

Readers of this blog will know how I feel about burrata cheese. For those of you just stopping by, burrata is fresh mozzarella which is stretched and then wrapped around a gooey center of creamy deliciousness. That is the official definition.  It adds a luscious bite to recipes. If you aren’t lucky enough to live near a market that sells burrata, fresh mozzarella is a good substitute.

I typically use a pizza stone when baking a pizza at home. The stone absorbs the heat so when the dough makes contact it simulates the affect that happens in a wood-fired pizza often. The result is a crispy slightly charred crust. So good.

Here’s a quick video about using a pizza stone to cook pizza at home.

How to Make Pesto Pizza with Caramelized Onions and Burrata

Pesto Pizza with Burrata and Caramelized Onions-7

Portobello Mushroom Pizzas

Portobello Mushroom Pizzas

I love pizza. Let me be very clear, I could eat pizza every single day of my life. I am not necessarily proud of that fact but it is the truth. For me, there is no greater comfort than warm, melted cheese stretching from the plate to my mouth. Bring it on.

But honestly, sometimes I don’t feel like messing around with dough. I am one messy cook, I get flour everywhere even if I am only rolling out store-bought dough. Enter Portobello mushrooms. They are perfect stand-ins for pizza crust. Mushrooms are hearty and meaty and their cup shape perfectly holds sauce, cheese, and any toppings that you enjoy.

Portobello Mushroom Pizzas

For a quick and easy weeknight dinner use jarred or canned tomato sauce. I use for mozzarella for its ability to melt into stringy gooeyness, provolone for its flavor, sand parmesan for its sharp bite. I like the combination of cheeses but you can skip the provolone and I still think you will be happy with the result.

For the toppings of this Portobello mushroom pizza, I love sun-dried tomatoes and pine nuts with a drizzle of balsamic vinegar, a pinch of crushed red pepper flakes, and ribbons of basil. But, you can swap out these toppings for anything that you prefer.

Portabello Mushroom Pizza-8

I also love olives and onions. Sometimes I use pesto for the sauce instead of marinara sauce. I have a stash of pesto in my freezer from last summer’s bounty. I freeze the pesto in an ice cube trays. Make these your own with your favorite toppings or whatever you have on hand.

The secret to pump up the flavor of the Portobello mushrooms is brush them with a garlic butter mixture before you fill them with sauce and toppings and pop them in the oven. Trust me, it is delicious.

Other mushroom recipes you may be interested in:

Portobello Mushroom Pizza

Mediterranean Spring Mix Salad

Mediterranean Spring Mix Salad

Is anything more exhilarating than watching the Earth come back to life in the spring? No matter how challenging things are in the rest of the world, a walk around the block can have me whistling a tune in no time. Daffodils and tulips are popping up from the ground, forsythia bushes burst out their bright yellow flowers, and one of my favorite ingredients, spring mix salad greens, make an appearance in my garden. One of my favorite ways to serve spring mix salad is to combine it with Mediterranean flavors of roasted red peppers, olives, pine nuts, and feta.

Spring Mix Salad

Spring Mix Salad is typically a combination the following lettuce types: romaine, oak, leaf, butter, chard, spinach, and arugula. The greens are small and tender. They are also quite delicate so you will want to handle and dress them with care. I like to make a light vinaigrette and sparingly drizzle it over the greens.  A spring mix salad is not the salad to pour a glumpy ranch-style dressing over. You will want a hearty romaine or iceberg to stand up to the weight of those types of dressings.

Mediterranean Spring Mix Salad

Put the ingredients for the simple Mediterranean-inspired vinaigrette into a Mason jar and shake vigorously to combine. You can make the dressing ahead of time and then shake it up again just before serving. P.S. Some of you have asked about the olive wood Salt Cellarseen in these photos. I have included the link to it. 

You can either use jarred roasted red peppers for this recipe or roast your own. If I am not in a mad rush I usually roast them myself over one of my gas burners. You can also roast the red pepper under the broiler or on your BBQ. The key is to let the skin of the red pepper get nice and charred. Then, you place the pepper in a brown paper bag or in a bowl with a cover to steam for 10 minutes. The skin will peel right off.

The salad comes together quickly and makes a great accompaniment for dinner or I love to take it to work for lunch. Just tote your dressing along separately and pour on just before serving. The spring mix salad greens will wilt rather quickly after being dressing so plan accordingly.

Mediterranean Spring Mix Salad

How to Make Mediterranean Spring Mix Salad

Mediterranean Spring Mix Salad

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