Cipollini Onion, Mushroom and Spinach Vegan Pizza
½ recipe Basic Vegan Pizza Dough
8 (or more) cipollini* onions, sliced
2 cups assorted mushrooms (button, shiitake, cremini), sliced
2 cup fresh spinach
2 tablespoons fresh basil, thinly sliced (optional)
Olive oil, for sautéing, brushing crust and drizzling on pizza
Salt and pepper, to taste
Makes 8 slices
Preheat oven to 500°F (260°C) for at least 30 minutes before baking your pizza (the pizza stone should be on the lowest rack position in your oven). Dust your pizza peel with flour or corn meal, and set aside.
In a large frying pan, cook the onions in olive oil until translucent. Next, add the mushrooms and season with salt and pepper. When the mushrooms begin to cook, add the spinach and basil (optional). Once the spinach leaves have wilted, set aside.
On a floured surface, roll out dough and shape. Fold dough over once or twice, place on prepared peel, and unfold. Distribute topping mix onto your pie. Drizzle evenly with olive oil, and sprinkle on a little salt. Brush rim with olive oil.
Carefully transfer your pizza from peel to pizza stone, and bake for 10 minutes, or until the crust is golden brown.
Cipollini onions (also known as wild onion) are a type of onion and a member of the genus Allium. The round flat bulbs are about one to two inches in diameter and range in color from greenish yellow to golden brown. They are also thin-skinned and have translucent white flesh.
Cipollini onions have a strong onion taste (similar to shallots), but they are also very sweet, having more residual sugar than other garden-variety onions. This makes them well suited as a pickled condiment, braised in stews, or roasted and glazed with balsamic vinegar.
Cipollini onions can be a little more difficult to find as they are typically harvested in early autumn, but they are now starting to appear more frequently in specialty markets and grocery stores.