Caramelized Onion, Mushroom, Feta Pizza with White Bechemel Sauce

• Produce

  • 6 oz Baby spinach, fresh organic
  • 3 cloves Garlic, organic
  • 8 oz Mushrooms, fresh organic
  • 1 Onion, large white or yellow organic

• Condiments

  • 1 tbsp Balsamic vinegar

• Baking & Spices

  • 1 tsp Cane sugar, organic
  • 1 tbsp Flour, whole wheat white
  • 1 pinch Nutmeg
  • 1 Pizza dough
  • 1/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 1 tbsp Butter, organic salted
  • 1/2 cup Feta cheese
  • 1 cup Mozzarella cheese
  • 1/4 cup Parmesan cheese, organic grated
  • 1/4 cup Whole milk, organic

Found on happilyunprocessed.com

Ingredients

• Pizza dough (storebought, from the pizza place or homemade)
• 1 Tablespoon organic salted butter
• 1 Tablespoon whole wheat white flour (I use Bob Red Mills)
• 3-4 cloves organic garlic, minced (more or less depending on how much garlic you like)
• 1/4 - 1/2 cup organic whole milk, warmed
• 1/4 cup organic Parmesan cheese, grated
• 1/4 teaspoon sea salt, pinch of freshly ground black pepper
• pinch of nutmeg
• 2 Tablespoons olive oil
• 1 large white or yellow organic onion, sliced
• 8 ounces fresh organic mushrooms of your choice, sliced
• 6 ounces fresh organic baby spinach
• 1 teaspoon organic cane sugar
• 1 Tablespoon balsamic vinegar
• 1 cup mozzarella cheese, either shredded or sliced
• 1/2 cup Feta cheese

Directions

• Heat a few Tablespoons of oil in a medium skillet over med/high heat. Add the onions. Stir to coat. Sprinkle a generous portion of salt and pepper ~ cook for approximately 2 minutes. Add the sugar, continue to cook until the onions have cooked down, approximately 10 minutes
• Add the mushrooms to the onions and cook until they have released their liquid, approximately 5 min. Add the spinach and let it wilt, a few minutes more. (you can even take the skillet off the heat and cover the pan with a lid, the spinach will wilt from the steam inside)
• Add the vinegar, stir and set aside
• In a small saucepan over low/medium heat, melt the butter and add the flour whisking for about 1 minute. Do not brown the flour. Add the garlic and continue to cook 30 seconds - 1 minute more
• Continue to whisk as you slowly add the warm milk. Continue to stir until the sauce thickens. Take off the heat and add the Parmesan cheese and a pinch of nutmeg. Set aside
• Roll out your room temperature dough with a rolling pin to your desired size
• Place your pizza dough on top of a very hot pizza stone. If you do not have one a large baking sheet may work
• Top the dough with the white sauce leaving as much of a crust or lip as you like
• Top with 3/4 of the mozzarella cheese then the onion/mushroom/spinach mixture
• Top with the feta cheese and remaining mozzarella
• Bake at 450 for 10-14 minutes ~ top with a little fresh basil and parmesan cheese and enjoy!