mia cucina italiana

Sauteed Mushroom & Onion Skillet Pizza with Roasted Garlic Sauce
Makes 2 9-inch pizzas

For Roasted Garlic Sauce:
1 head garlic
2 Tbsp butter
2 Tbsp flour
3/4 cup milk
1 Tbsp Italian seasoning
1/2 tsp each salt and ground black pepper
1/2 cup grated Parmesan

For Mushroom & Onion Topping:
1 Tbsp olive oil
8 oz. button or cremini mushrooms, sliced thin
1/4 cup thinly sliced red onion
salt & ground black pepper
1/4 cup grated asiago
1 cup grated mozzarella
2 strips bacon, cooked and crumbled

For pizza crust:
After making toppings, use 1 recipe of your favorite pizza dough. Roll out two thin 9-inch rounds. Add 3 Tbsp olive oil to cast-iron skillet and heat. Place one round in the skillet and poke down any bubbles with a fork. Cook about 3 minutes or until bottom of the crust is lightly browned. Flip crust and add toppings.

1. Cut top off garlic head, drizzle with olive oil and a little salt. Wrap in foil and roast in a 400 oven for 25 minutes.

2. Meanwhile, melt butter over medium-high heat in a saute pan. Add the flour and whisk for 1 minute. Add milk a little at a time and continue whisking until smooth. Add seasoning, salt and pepper. Off heat, stir in Parmesan and squeeze out 3-4 roasted garlic cloves, stir until combined. Mixture will be thick. Remove to a bowl and cover to keep warm.

3. Heat olive oil in saute pan on medium-high heat. Add sliced mushrooms, salt and pepper and cook until mushrooms are lightly browned 5-7 minutes. Add onion and cook until onions are soft, about 3 minutes.

4. Spread each cooked pizza crust with 1/3 cup roasted garlic sauce. Top with half of the mushroom-onion mixture. Add asiago and mozzarella cheeses. Place skillet under the broiler for 3-5 minutes until cheese is golden brown. Top pizzas with bacon. Slice and serve warm.