Balsamic Mushroom Pizza with Caramelized Shallots & Microgreens

5 from 2 votes

Posted by Dan from Platter Talk

on Jul 11, 2015, Updated Apr 07, 2020

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Balsamic Mushrooms on Pizza with Caramelized Shallots & Microgreens came to me in a vision…

A close-up of food, with Pizza and Shallots and musrhooms.Does this sound religious, to you? It absolutely should, as this pizza is nothing short of a religious experience. It likely seems wacky to you but sometimes I dream about food, especially pizza. Don’t judge me, O.K? After all, I can’t imagine a world without pizza, can you?

What is this?

The Stuff Dreams are Made of

Stirring a big mushroom in a skillet.
Start by gently sauteing some fresh mushrooms in butter. Don’t overcook the mushrooms as they have a brief stint in a hot oven, ahead.
A skillet of mushrooms and microgreens.
Next, carmelize some shallots and microgreens with some butter, sugar and red wine vinegar. Toss the microgeens in at the very end.

This Balsamic Mushroom Pizza with Caramelized Shallots & Microgreens starts with fresh mushrooms and fresh microgreens, organically grown from our urban farm friends at Grow Local here in Neenah.

We added some caramelized shallots to the mix, all atop a fresh pizza dough slathered in 18-year-old balsamic vinegar.  Again, if this combination of vegetables and flavors sounds heavenly, it’s all that and more.

A pizza on a cuttinng board.
©Platter Talk

Wanting to ensure there would be no chance of ending up in culinary purgatory, I topped this food for the Gods with some fresh grated Asiago cheese. It worked. When our 11-year-old son foodie-son, Isaiah, took his first bite of this Mushroom Balsamic Pizza with Caramelized Shallots & Microgreens, he gave me a knuckle-bump before he even got to the second bite. This was a very good sign.

A pizza on a cutting board.
©Platter Talk

All religious signs aside, pizza is a passion of ours here on Platter Talk. We’ve recently discovered the beauty and taste of cooking with fresh microgreens and the relevance of sustainable agriculture on our planet of dwindling and finite resources.

Top tips for making pizza

  • Think hot and fast. If using a stone, you want your oven as hot as possible. Reduce heat to 450 if using a metal baking pan.
  • Place dough on a hot pizza stone for a crispy and chewy crust.
  • To enhance their flavor, briefly saute vegetables like mushrooms, peppers and onions prior to placing them on the pizza. Don’t over-saute your vegetables as they are going to continue to cook in the oven.
  • Save the cheese topping until the pizza comes out of the oven. This prevents the cheese from over-baking and will preserve its flavor.
  • Ditto for delicate herb toppings such as basil, for the same reason.
A close up of a slice of pizza
 

It was fun putting this incredibly great-tasting pizza together with locally produced products. Besides the fresh mushrooms and microgreens,  our butter for this pizza comes from Pine River Dairy, a butter factory just a stone’s throw from our country cottage and one that’s been in the same family for generations.

Finally, the high-quality, aged, balsamic vinegar that coats this pizza is from another local business, The Olive Cellar.  We featured some of their products a few weeks back with our Roasted Red Pepper Salad.  Next on your list of things to do: make this pizza together. It’s bound to give you heavenly dreams as well.  -Dan

A close up of a slice of pizza
©Platter Talk
A close up of a slice of pizza
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Balsamic Mushrooms on Pizza & Caramelized Shallots & Microgreens

5 from 2 votes
A Platter Talk Exclusive
Prep: 10 minutes
Cook: 12 minutes
Total: 22 minutes
Yield: 4 servings
By: Dan from Platter Talk

Ingredients 

  • 1 pizza dough, stretched to conform to pizza stone.
  • 3 tablespoons butter, divided
  • 1 cup fresh mushrooms, thin slice
  • 1 shallot, skin removed, root intact.
  • pinch sugar
  • 1 tablespoon red wine vinegar
  • 1 cup fresh microgreens
  • 1/4 cup aged balsamic vinegar
  • pinch kosher salt
  • 2 oz Asiago cheese, grated

Instructions 

  • Preheat oven to highest setting.
  • Prepare pizza stone with non-stick coating, place in oven.
  • Using skillet, melt 1 tablespoon butter over medium high heat, saute mushrooms until tender, remove and set aside.
  • Reheat skillet over medium heat, add remaining 2 tablespoons butter.
  • Slice shallots lengthwise, about 1/4" thick, then slice again to form square "matchstick" slices.
  • Place shallots in skillet and saute for about 10 minutes, stirring frequently, until brown.
  • Add sugar and vinegar, stir and add microgreenss.
  • Remove from heat and set aside.
  • Remove stone from oven and place pizza dough on top.
  • Using pastry brush, evenly apply balsamic vinegar.
  • Top with mushrooms, shallots, and microgreens and place in oven.
  • Reduce heat after 5 minutes and bake an additional 5 to 10 minutes until brown and crispy.
  • Remove pizza from oven, sprinkle Asiago cheese on top.
  • Allow to rest a few minutes then serve and enjoy

Nutrition

Calories: 398kcal, Carbohydrates: 52g, Protein: 14g, Fat: 15g, Saturated Fat: 8g, Cholesterol: 32mg, Sodium: 1088mg, Potassium: 128mg, Fiber: 2g, Sugar: 10g, Vitamin A: 386IU, Vitamin C: 2mg, Calcium: 177mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dinner
Cuisine: Italian
Tried this recipe?Mention @plattertalk or tag #plattertalk!

Balsamic Mushroom Pizza.

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Meet the Platter Talk Guys

Dan & Scott split their time between Wisconsin and Southwest Florida and are dads to six boys. Good food runs through their veins, and they love showing others how to cook easy recipes.

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5 from 2 votes (1 rating without comment)

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20 Comments

  1. 5 stars
    Mushrooms on pizza – always yes. Like the way that the flavors come form the vegetables and there is no sauce to disguise those earthy flavours.

    Reply

    1. Meeta, this was one of our favorite summer CSA creations! Thanks so much for stopping by for some Platter Talk!

      Reply

  6. I’m totally making this on a gluten free crust! Love me some balsamic vinegar! Thanks for linking up to Saucy Saturdays!

    Reply

  7. This pizza is divine!! I LOVE all those yummy veggies on it and I agree with you… Pizza is a religious experience (IF you have a good one!) I can only imagine how beautiful this pizza would have been…

    Reply

  8. This just looks amazing! I can’t say no to mushroom pizza… especially when it looks like this!!!

    Reply

  9. This pizza looks heavenly! I absolutely love mushrooms and caramelized shallots, and I love that they’re the real star here rather than a pizza sauce. And good move on the grated asiago…YUM!

    Reply

    1. Thanks so much, Beeta. I love pizza and it’s always fun to put a new one together using ingredients that epitomize the season; speaking of which, I hope you are having a wonderful summer!

      Reply

  10. I love that there is no “sauce” – just healthy, delicious vegetables and oh, the cheese. Love the cheese!

    Reply