White Pizza: Caramelized Onions, Mushrooms + Rosemary Potatoes with Garlic Cream Sauce

• Produce

  • 1 lb Button mushrooms
  • 1 head Garlic
  • 1 tbsp Rosemary, Fresh
  • 1 Sweet onion, large
  • 1 White potato

• Baking & Spices

  • 3/4 tbsp Flour, white
  • 1 batch Pizza dough, homemade
  • 1 Sea salt, coarse
  • 1 tsp Sea salt, coarse

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 1 tbsp Butter, unsalted
  • 1 cup Cream
  • 1 8oz ball Or bocconcini

Found on sheeats.ca

Ingredients

• 1 batch of homemade pizza dough
• 1 large sweet onion, peeled & sliced (approx 1 1/2 C sliced onion)
• 1 Lb button mushrooms, sliced
• 1 white potato, thinly sliced (a mandolin works very well for this!)
• 1 Tbsp fresh rosemary, stemmed & finely chopped
• Extra virgin olive oil
• Coarse sea salt + fresh cracked black pepper
• 1 8oz ball (or bocconcini balls) fresh mozzarella, drained
• To serve: Dried chili flakes, chili oil, truffle oil and/or shaved Parmesan
• 1 head garlic
• 1 Tbsp butter, unsalted
• 3/4 Tbsp white flour
• 1 C cream
• 1 tsp coarse sea salt

Directions

• Make the pizza dough. As it rises, pre-heat the oven to 400 degrees F. Place a 6 piece of tinfoil inside an oven proof bowl. Cut the top off the head of garlic to expose just the tips of the cloves within. Lightly drizzle with olive oil and sprinkle with coarse sea salt. Wrap up the garlic inside the tinfoil to ensure the heat gets trapped inside. Place in the oven and roast 40 - 45 minutes - the garlic should be oozy and lovely when poked with a fork. Remove from the oven and set aside until its time to make your cream sauce. As the dough rises and the garlic roasts, you can prepare the pizza toppings. Heat 1 Tbsp of extra virgin olive oil in a large saute pan over medium-low heat. When hot but not smoking, toss in the sliced onion and a generous pinch of coarse sea salt. Stirring regularly, saute for 40 - 45 minutes or until the onions become soft and have caramelized. Remove from the pan and set aside. Toss the mushrooms and another good pinch of salt into the pan and if need be, an extra splash of olive oil. Increase the heat to medium and return the pan to the heating element. Stirring often, allow the mushrooms to cook through and just begin to get some colour on them, about 20 - 25 minutes. Remove from the pan and set aside to cool. At this point, you should be able to touch the garlic without burning yourself. Squeeze the pulp into a bowl and reserve for the garlic cream sauce. Discard the casings. Finally, in a bowl toss the thinly sliced potato with the rosemary and a Tsp of olive oil. Set aside. When the dough has about 10 minutes left to rise, preheat your oven to 500 degrees F and place 2 baking sheets in the oven as it heats. At this time you can make the garlic cream sauce. Place butter in a saucepan over medium heat. When it begins to sizzle, combine the flour and cook for 1 minute, stirring constantly. Remove from the heat and whisk in the cream, coarse sea salt and roasted garlic. Return to the heat and whisk constantly until the mixture thickens, approx 3-4 minutes. Set aside. Once the dough is rolled out and transferred to the prepared baking sheets as described in this post, lightly brush the top of the crust with 1 Tsp of olive oil. This will help it brown. Top with the cream sauce, rosemary potatoes, mushrooms and then onions. Place in the oven and bake for 12-15 minutes or until the crust is golden. Remove from the oven, top with the fresh mozzarella cheese and place back in the oven for 5 minutes. Let cool 5 minutes before slicing and serving with your choice of garnishes. Eat!