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Guinness Caramelized Onion & Mushroom Pizzettes - (Free Recipe below)

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Caronmupiz - Recipes
Weight:
1.00 LBS
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Guinness Caramelized Onion & Mushroom Pizzettes

Rating: 51       

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

8 pizzettes

 

Mini pizzas topped with Guinness caramelized onions and mushrooms make the perfect appetizer for your next party!

Ingredients

  • 1/2 lb. pizza dough, homemade or store bought
  • 2 t. butter
  • 1 yellow onion, sliced thinly
  • 2 cup cremini mushrooms, sliced
  • 1/2 t. granulated sugar
  • 1 t. kosher salt
  • 1/4 t. black pepper
  • 3/4 cup Guinness beer
  • 1 t. fresh thyme, chopped
  • 1 cup Irish cheddar cheese, shredded
  • 1 t. extra virgin olive oil
  • Good quality aged balsamic vinegar for drizzling

Instructions

  1. Preheat oven to 450 degrees and line a baking sheet with a silpat or parchment paper.
  2. In a large saute pan over medium low heat melt two teaspoons of butter.
  3. Add the sliced yellow onion to the pan with 1/2 teaspoon of sugar and saute the onions for 10 minutes.
  4. Add the sliced mushrooms to the onions along with the salt and pepper, saute for another 5-10 minutes.
  5. While the onions and mushrooms are caramelizing, roll out the pizza dough to about 1/4 inch thick and use a 2 inch round cookie cutter to cut 8 circles.
  6. Place the dough rounds onto the lined baking sheet.
  7. Once the onions and mushrooms have caramelized add in the beer and thyme.
  8. Continue to cook the mixture over medium low heat until the beer is absorbed and the mixture has thickened. 
  9. Brush a teaspoon of extra virgin olive oil over the tops of all 8 of the pizzettes.
  10. Spoon about a tablespoon or so of the onion and mushroom mixture on the pizzettes.
  11. Top the onion and mushroom mixture with some of the Irish cheddar cheese.
  12. Place the baking sheet on the middle rack of the oven and bake at 450 degrees for approximately 10 minutes or until the cheese is golden brown.
  13. Remove the pizzettes from the oven and drizzle with balsamic vinegar.
  14. Serve warm or at room temperature.