Mushroom Pizza with Pancetta and Caramelized Onions… the perfect pizza night indulgence! Includes recipe for chewy pizza crust. Kids and adults love this mushroom pizza!

Mushroom Pizza with Pancetta and Onions

I feel like I hit the jackpot with this one, you guys. Chewy homemade pizza crust topped with tangy marinara sauce, gooey mozzarella cheese, salty pancetta, and mushrooms. What’s not to love?

Confession: I ate that slice 3 seconds after snapping the shot. I always forget I’m not supposed to photograph crazy delicious food on an empty stomach. ← Tale as old as time.

For this recipe you can use my go-to New York Style Pizza Crust and Sauce, or if you’re in a rush you can use your favorite store bought sauce and crust. Up to you!

Best Mushroom and Onion Pizza Recipe

Alright. Time to shimmy on down to toppings town. Let’s start with the caramelized onions, since they are the most time consuming project of the three. Question for you: Have you ever caramelized onions before? It’s super simple and the results will have you yearning for them at all times. We make a giant batch once a week and toss them in everything from eggs to pasta. But I digress. Caramelized onions are simply onions that have been cooked – typically in oil or butter – at a low temperature for a longish amount of time. For this recipe you’ll cook the onions for about 30 minutes, or until they’re soft and slightly golden, so definitely plan ahead for this step. The good news? You can caramelize your onions up to 5 days in advance. Just cover them and store them in the fridge until you’re ready to pizza it up.

If you’re making all of your toppings on the same day – which I highly recommend – you can cook them all in the same pan. Hooray for minimal dirty dishes!!! Once the onions have finished caramelizing you’ll transfer them to a dish and add the chopped pancetta to the pan. Pancetta cooks pretty fast, so keep an eye on it. Since it will cook more in the oven as the pizza bakes, you don’t want it super crispy, just cooked. My pancetta took exactly 5 minutes to cook. When you’re removing the pancetta from the pan, be sure to use a slotted spoon; we want as much fat left in the pan as possible. Fat = flavor.

Finally we add the sliced mushrooms to the pan. This is a super quick step! You really just want to coat the mushrooms in the pancetta fat and soften them for a few minutes. As I mentioned earlier, the toppings will continue to cook in the oven, so it’s not crucial they cook all the way on the stove top. Once they look soft on both sides, you can remove them from the pan.

If you have a pizza stone, go ahead and use it. If you don’t (or have somehow misplaced it like me) simply use a sheet pan. I like to line my sheet pan with parchment paper to make clean-up a breeze. #Ihatecleaning

The cheese! The crispy pancetta! The mushrooms and caramelized onions! So much goodness.

This pizza is perfecting for sharing and yet, so hard to share. Definitely make two if you’re serving a crowd. Have a great Friday! ♥

More Pizza Recipes:

• White Pizza with Tomatoes, Basil, and Zucchini 
• My Favorite Margherita Pizza
• BBQ Bacon Hawaiian Pizza

Mushroom Pizza with Pancetta and Caramelized Onions

Ashley Manila

Chewy pizza crust topped with tangy marinara sauce, gooey mozzarella cheese, crunchy pancetta, and caramelized onions. Amazing flavor!

5 from 2 votes

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Servings 1 large pizza, 8 slices

Ingredients

 

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:

• Please click on the link I have included in the text of my post, or feel free to use your favorite crust recipe or a store bought crust.

For the sauce:

• Please click on the link I have included in the text of my post, or feel free to use 1/2 cup of your favorite pizza sauce.

Instructions

 

For the caramelized onions:

• 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:

• 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:

• 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.

Assembly:

• Preheat oven to 450 degrees (F). Lightly grease a pizza stone or baking sheet with olive oil.
• 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.
• 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!

Notes

• The trick to a perfect pizza is a very hot oven! Be sure to crank your oven on at least 45 minutes before baking. I usually preheat mine for 1 hour. Hot oven = gooey cheese and crispy crust.
• Toppings can be made up to 2 days ahead of time.

Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature