Anybody who knows me will know that I’m not a baker (far from it!), so making my own base is out of the question. My public excuse is that I don’t have a pizza stone, and can only imagine the state of the oven if I put my sticky dough base directly on to the oven rack. Too messy to even consider. So, first ingredient on the list, ready made pizza base! Now that’s sorted let’s consider the toppings.
I find that a vegetarian pizza can often be the most tasty and, depending on the amount of cheese you use (less is more apparently!), the most healthy.
I’d had some suggestions from friends that included feta, white sauce and caramelised onions. I then found a recipe on Pinterest that combined all those ingredients – see details and link below for a white pizza with spinach, mushroom, caramelised onion and feta.
It needs a bit of preparation (cooking the veggies first) but it is so worth it. It was fantastic. I’ve never had a ‘white’ pizza before. Pizza without tomato, especially veggie pizza? Is that normal? Normal or not it was delicious.
So here’s the recipe, which is a subtle variation on one that I found on Little Spice Jar.
Spinach, mushroom, caramelised onion and feta ‘white’ pizza – preparation 40 minutes, cooking time 15 minutes, serves one hungry person or two with a side salad.
- One 12″ pizza base (make your own if you’re feeling adventurous, failing that, buy ready made!)
- 3 tbsp olive oil
- 180g fresh spinach, chopped
- 120g mushrooms, sliced (I prefer chestnut mushroom as they have a stronger flavour)
- 1 medium red onion, sliced
- 1/2 tsp sugar
- 1 tbsp balsamic vinegar
- 2 tbsp butter
- 2 tbsp plain flour
- 1 tbsp garlic, minced or grated
- 175g milk
- 3 tbsp parmesan cheese, grated
- 120g cheddar or mozzarella, grated
- 50g feta, crumbled
- Heat the oven to 450F.
- Heat 1 tbsp olive oil in a frying pan on a medium heat. Add the spinach and sauté until wilted. Move to a sieve and squeeze out the excess water.
- Wipe out the pan and add another tbsp olive oil. Fry the mushrooms with a little salt and pepper until softened and starting to take on some colour. Remove to a separate bowl.
- Put the final tbsp oil in to the fry and sauté the onions until soft, about 10 minutes. Do not let them brown. Turn down the heat if need be. Add the sugar and stir until coated evenly and cook for another 10 minutes. Add the balsamic vinegar, stir and remove from the heat
Whilst the veggies are cooking, you can show off your multi-tasking abilities by making the white sauce.
- In a small saucepan, melt the butter and add the flour and garlic. Cook out for 1-2 minutes. Slowly add the milk and continue to whisk to avoid any lumps. If it starts to bubble, remove from the heat and continue whisking. Add all the milk and return to the heat until it thickens.
- Add the Parmesan and stir until it melts in to the sauce. Before it begins to boil remove from the heat.
It’s now time to assemble the pizza.
- Pour the white sauce on to the pizza base and spread out, being careful to avoid the edge – if there is no ‘lip’ on the pizza the sauce will drip if you take it too close to the edge.
- Sprinkle on the grated cheddar or mozzarella.
- Evenly distribute the spinach, then mushrooms and finally the caramelised onions.
- Finally top with the crumbled feta and some freshly ground black pepper.
- Turn the oven down to 425F and put the pizza in.
- Cook for 12 minutes and then a further 3 minutes under the grill where it can brown.