Pesto sauce-based pizza with marinated mushrooms, fresh mozzarella, pickled onions, and a honey drizzle.
Pizza dough: Pizza crust is formed from pizza dough, which is a base made from wheat, water, yeast, and salt. A soft, malleable dough is formed by combining the ingredients; this dough is rolled out, cut, and baked in the desired form. You can make your own pizza dough or buy it ready-made from a store.
Pesto: Pesto is a sauce that often consists of basil, pine nuts, garlic, Parmesan cheese, and olive oil. It’s generally used as a topping on spaghetti or pizza because of its bright, fresh flavour.
Mushrooms: The edible fungus known as mushrooms can be found in various sizes, colours, and shapes. Soups, stews, and pizzas are just a few examples of how you can enjoy their rich, earthy flavour.
Spicy pickled onions: Thinly sliced onions are pickled in a vinegar-based brine with spices such as red pepper flakes, sugar, and salt to create spicy pickled onions. After being kept in the brine for some time, the onions take on a sour and peppery flavour.
Mozzarella cheese: Cheese prepared from cow’s milk in Italian is known as mozzarella. It tastes light and creamy, and its texture is silky and elastic. It melts quickly and lends a creamy, rich flavour to pizzas.
Olive oil: Oil extracted from pressed olives is known as olive oil. It’s frequently used in cooking and baking and dressings and marinades because of its fruity, somewhat nutty flavour. It’s high in beneficial antioxidants and monounsaturated fats.
Red-wine vinegar: Vinegar derived from red wine is called red wine vinegar. Salad dressings, marinades, and sauces benefit from their robust and acidic flavour. Red wine vinegar can be used in place of the vinegar asked for in the spicy pickled onion recipe for making the pesto mushroom pizza. To use red wine vinegar instead of regular vinegar, substitute it for the same amount. Using red wine vinegar instead of white vinegar will give the pickled onions a more nuanced and robust flavour.
The following are detailed directions for making Pesto Mushroom Pizza with Spicy Pickled Onions.
Hot pickled onions
- To get started, you first prepare the spicy pickled onions. Cut one red onion into skinny slices.
- To make the sauce, heat 1 cup of vinegar (either white wine vinegar or apple cider vinegar), 1 cup of water, two tablespoons of sugar, one tablespoon of salt, and one teaspoon of red pepper flakes in a small skillet (optional). Stirring constantly, bring the mixture to a boil to dissolve the sugar and salt.
- Put the sliced onions in a sealed jar or another container. Make sure the onions are well submerged in the hot vinegar mixture and set aside.
- After the onions have cooled to room temperature, please place them in a sealed container and store them in the fridge. The onions can be stored for up to a month in the refrigerator.
- Turn the oven temperature to 450 degrees Fahrenheit (230 degrees Celsius). If you have one, a pizza stone should be heated beside the oven.
- The pizza dough should be rolled out into a 12-inch circle on a lightly floured board. Put the dough on a pizza stone or baking sheet lightly greased (if using a pizza stone).
- Brush the dough with the remaining pesto, leaving a 1-inch border all around. Spread the pesto on a plate and top it with a cup of sliced mushrooms.
- Spicy pickled onions, about half a cup’s worth, are drained and sprinkled over the mushrooms. Crumble 1 cup of mozzarella cheese on top.
- Spread a touch of olive oil over the pizza.
- Carefully transfer the pie to the hot pizza stone if using one. If you’re using a baking sheet, it would be an excellent time to pop it into a hot oven.
- To get a golden crust and melted, bubbling cheese on your pizza, bake it for 8 to 10 minutes.
- Slice and serve the pizza when it has cooled for a few minutes after being taken out of the oven.
Suggestions for both serving and storing
Pesto mushroom pizza with spicy pickled onions: how to serve and store it.
- Pizza is best served hot, just out of the oven, to get the most out of its texture and flavour. Cut it into wedges to make dinner and serve with a side salad.
- After the pizza has cooled thoroughly, slice it and keep it in an airtight container in the fridge for up to three days. You may reheat a slice in the microwave by placing it on a microwave-safe dish and heating it for 30 to 45 seconds. The pizza can be reheated in a preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for about 10 minutes.
- Spicy pickled onions can be kept in the fridge for up to a month in an airtight container. You can put them on a sandwich, burger, or salad or eat them as a side dish.
- Prepared pesto can be kept for up to a week in the fridge or three months in the freezer if stored in an airtight container. The pesto that has been frozen should be defrosted in the refrigerator.
- Additionally, the pizza dough can be prepared in advance and kept in the fridge for a day or two or in the freezer for up to three months. Let it thaw in the refrigerator overnight if you’re using frozen dough.
This pizza is a must-try and a tasty and novel take on the traditional pizza toppings of pesto and mushrooms. What distinguishes it, though, is the spicy pickled onions that have been added for a sour and spicy bite.
This dish can easily be altered to suit one’s tastes and dietary restrictions. You can customise this dish to your liking by substituting the sauce, vegetables, and cheese.
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