Don’t you hate it when you have a bunch of random ingredients in your fridge that are on the verge of going bad? This happens to me every week. It saddens me to waste vegetables, especially since I buy mostly organic produce at Whole Foods or farmer’s markets. I should probably invest in one of those space age foodsaver things but I guess I’ll continue to let my food rot. If anyone wants to buy me one please feel free! I would gladly accept.
So, after rummaging through my fridge and tossing mostly everything, I was left with 3 bottles of champagne, half a red onion, half a bag of arugula, some goat cheese and an unopened container of mushrooms. What a perfect combo for a delicious Sunday night meal. As much as I’d love to pop open a bottle of champagne (ahem Andre), I decided to forgo the bubbly for this evening.
When I make pizza I usually buy storebought dough, which you can find in the deli section of most stores. I own a pizza stone, which is an essential if you’re into making homemade pies. It makes the crust a lot crispier and also cuts down on cleanup time. Tonight I was feeling super lazy so I opted for a good ‘ol Boboli original crust. When I go for these I always stick to the thin crust variety, but my supermarket failed me and was out of stock. They did however have the “personal pan” size, so I decided to give these a whirl.
Instead of piling on the raw veggies, I caramelized my onions and sautéed my mushrooms. I skipped the red sauce, brushed on some olive oil, sprinkled with sea salt then piled on my toppings. When I pulled it out of the oven I added a drizzle of balsamic glaze and a bit of freshly grated parmesan. Presto! Perfect pizza.
- 2 Boboli Mini Crusts ($4.00)
- 1 C Mushrooms, sliced ($.75)
- 1/2 red onion, sliced ($.50)
- 3 tbs olive oil ($.20)
- 1 C arugula ($.50)
- 1/4 C goat cheese, crumbled ($.50)
- salt and pepper, to taste
- 1 C balsamic vinegar ($1.00)
- 1 tbs honey ($.15)
- salt and pepper, to taste
Preheat your oven to 450. Sauté onion in 1 tbs of olive oil on medium-high heat until onions begin to sweat. Turn heat to low and let the onions caramelize for 20-25 minutes. Be careful not to stir too often, about once every 5 minutes.
In a separate pan, sauté the mushrooms in 1 tbs olive oil on medium heat for about 20 minutes. In the last 2 minutes, add arugula until it begins to wilt.
While the onions and mushrooms are cooking, work on the glaze. Bring 1 C of balsamic vinegar to a boil and when it reduces by half, stir in the honey and salt and pepper to taste. Turn heat to low until ready to use.
Brush the crusts with 1 tsp olive oil each and sprinkle with salt. First add onions, then add mushroom/arugula mixture. Top with crumbled goat cheese. Bake for 9 minutes.
When pizza is done, drizzle balsamic glaze, if desired and freshly grated parmesan cheese.