As you may know, one of my favourite Gluten-Free treats, is pepperoni pizza. I’ve made it time and time again, never tiring of the simple toppings – until recently.

Surprisingly, I found myself in need of vegetables, the rich mingling tastes of artichokes and carmelized onions and I l knew that Pizza would be my base. I had a landlord when I was in University and occasionally she would invite me upstairs to have homemade pizza – this was literally the best pizza I have ever had. Her secret? ALWAYS sautee the vegetables first to lock in the flavour and prevent watering on your pizza.

Carmelized Onion, Mushroom and Artichoke Pizza

Ingredients:

  • 1 Gluten-Free Pizza Base, partially cooked
  • Gluten-Free Pizza sauce
  • ~ 2 cups of Grated Cheese (I like a mix of mozza and cheddar)
  • ~1.5 cups of mushrooms, cut into quarters
  • ~1/2 can of artichokes, chopped
  • 1 medium onion, cut lengthwise into strips
  • ~2 tbsp brown sugar
  • Oil for sauteeing
  • Fresh basil (optional)

Directions:

  • Using a small amount of oil, sautee the onions over medium until they become translucent (~ 5 min)
  • Sprinkle onions in brown sugar, and continue to sautee until they smell-sweet and have a lovely caramel colour (~10-12 minutes) – place in a small bowl and set aside.
  • Sautee mushrooms in a small amount of oil over medium heat, until they have watered and shrunk in size – place in a small bowl and set aside.
  • If using fresh basil, chop finely and mix into the pizza sauce for extra flavour.
  • If you have timed things right, take your pizza base out of the oven, spread with pizza sauce, spread onions evenly over the pizza, top with sauteed mushrooms, artichokes and then cheese.
  • Cook for an additional 10 minutes.
  • Allow pizza to cool slightly before cutting, and enjoy!!
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