Recipe of the Week: Mushroom Pizza with Pancetta and Caramelized Onions


For the caramelized onions:

  • 2 tablespoons olive oil
  • 2 large yellow onions, thinly sliced
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

For the pancetta:

  • 4 ounces diced pancetta

For the mushrooms:

  • 1 tablespoon olive oil
  • 2 cups mini portobello mushrooms, sliced
  • 1/4 teaspoon salt

For the pizza:

  • 2 tablespoons olive oil
  • 12 ounces mozzarella cheese, shredded
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon crushed red pepper flakes

For the crust:

  • Use your favorite crust recipe or a store bought crust.

For the sauce:

  • Feel free to use 1/2 cup of your favorite pizza sauce.


For the caramelized onions:

  1. Heat olive oil in a large skillet over medium-heat. Add onions, salt, and sugar; stir to coat. Cook onions, stirring occasionally, for 30 minutes, or until onions are soft and slightly golden. Remove from skillet and set aside.

For the pancetta:

  1. Add the pancetta to the same skillet and cook over medium-heat for 4-5 minutes, or until firm and lightly golden at the edges. Use a slotted spoon to transfer the pancetta to a small plate; set aside.

For the mushrooms:

  1. Add the olive oil to same skillet. Add in mushrooms and salt and cook, stirring occasionally, for 3-4 minutes, or until the mushrooms have slightly softened. Remove from skillet and set aside.


  1. Preheat oven to 450 degrees (F). Lightly grease a pizza stone or baking sheet with olive oil.
  2. Roll pizza dough out to a large circle (about 12 inches). Pour a 1/2 cup of sauce in the center and spread it around evenly. Add cheese, then add mushrooms, panchetta, and onions.
  3. Place pizza in the oven to bake for about 16 minutes, or until the crust is set and the cheese is bubbling. Sprinkle hot pizza with crushed red pepper and parsley (optional). Cut into slices and serve at once!

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