Ingredients (serves 1 person)
| Caramelized mushrooms: ¼ red onion, sliced 4 oz baby bella mushrooms (about half a package), stems removed and sliced ½ tbsp olive oil ½ tsp dried basil leaves ¼ tsp ginger powder 2 tsp crushed red pepper flakes ½ tsp oregano 1 ½ tbsp balsamic vinegar 1 tbsp maple syrup 1 tbsp orange marmalade Orange-pesto sauce: 1 slice of naan or pita bread 1 tbsp store bought pesto ½ tbsp orange marmalade 1 ½ tbsp ricotta cheese shredded parmesan (for sprinkling) |
Preparation (ready in 30 minutes)
- Heat the oil in a wok or frying pan over medium heat. Add your sliced red onion, moving them around the pan until they become translucent.
- Before the onions begin to caramelize, add your sliced mushrooms
- Stirring constantly, add your soy sauce, spices, balsamic vinegar, maple syrup and orange marmalade.
- When the mixture is sticky and bubbly and the marmalade is fully combined, remove it from the heat.
- Turn the oven to 450°F
- In a small bowl, combine pesto, marmalade, and ricotta. Spread the sauce mixture on the naan, leaving an inch of crust all the way around.
- Top with caramelized mushrooms and onions and sprinkle with parmesan cheese.
- Cook for 8 to 10 minutes, until the edges darken. Then, change the oven setting to a high broil for the last 1 to two minutes to brown the parmesan on top.
Tips
- Without ricotta on hand, I actually used whipped cottage cheese for the flavor-mellowing component of the pizza’s marmalade-pesto base.
- I like this pizza spicy enough to give me hiccups with just a taunting sweetness underneath, but you can add more or less maple syrup and red pepper to strike the balance you prefer.
- This recipe is also wonderful with goat cheese atop a pesto marmalade sauce base.
