Balsamic caramelized Onions pizza

Balsamic caramelized Onions pizza + mushrooms + baby corn

This Balsamic caramelized Onions pizza recipe is my recent favorite pizza topping made from caramelizing the onions on a pan and cooking it off with balsamic vinegar along with tender mushrooms and baby corn. Perfect for meatless Mondays.

I have recently published a very detailed post on how to make whole wheat thin crust margarita pizza from scratch you can take a look at it HERE

I have used my go to WHOLE WHEAT PIZZA CRUST in this recipe. You can opt to use white flour too and it should taste just fine.

Balsamic caramelized Onions pizza

I came across this Balsamic Caramelized Onions pizza on my friends blog page – FoodRelic about a year ago and it was stuck in my mind to try it ever since ! I love balsamic vinegar the saltiness from it and the flavour is addictive to me.

This Balsamic Caramelized Onions pizza recipe just happened out on an experimental day, I added the onions and some balsamic vinegar, allowed it to caramelize and then tossed some fresh mushrooms that I had picked up and some left over baby corn which I bought for my sons lunch box.

and voila ! the topping was brilliant and my husband and I devoured the pizza in no time ! I am glad I could get one picture before it was all gone !

what kind of yeast and how to use it ?

Yeast is a live culture that is added to the baked items which enables them to rise and turn fluffy. Which baked items use yeast ? Cake doesn’t use yeast, in cakes eggs or baking powder/ soda is added and is beaten to incorporate air.

How ever in breads which are mean to be fluffy yet chewy, yeast is added.

There are two kinds of yeast available – Instant yeast and active yeast. Instant yeast doesn’t need any proofing but active yeast requires proofing.

If you are using active yeast, you have to proof it until foamy and bubbly , according to package instructions and then add it to the recipe.

This is the best part about this pizza recipe, I used instant dry yeast, that means there is no need to proof the yeast. So all the kneading and mixing and rising can happen in one bowl.

BAKING AND ROLLING tips

This pizza dough recipe works great for thin crust pizza. I personally prefer it to thicker crust as whole wheat is generally denser and sometimes it can lead to soggy, dense uncooked crust.

I found baking at 210 deg C for 15 minutes in my oven works best. Also I used the top rack to bake the pizza and there is no need to pre-bake it.

whole wheat pizza

Also check out other trending recipes

ingredients needed to make the whole wheat pizza
  1. 100 % whole wheat flour
  2. Instant dry yeast
  3. Sugar or honey
  4. Salt
  5. Luke warm water
  6. Olive oil
  7. Healthy Homemade veggie loaded pizza sauce – Check out this recipe, it is loved by my instagram followers !
  8. Cheese ! – You can use any kind of cheese here.

You can use HONEY or SUGAR in this recipe but you cannot skip the sugar for one reason it make the pizza base taste better and secondly it is important for the yeast to work

How ever in this recipe I have shared the proportions for whole wheat flour so I will stick to it.

YEAST – This recipe I have used instant yeast and if you follow the the instructions you can find how to easily.

WATER – The water has to be in the right temperature, I would say just ensure the water is Luke warm ( not too cold not too hot).

If the water is too hot, it will kill the yeast and the pizza dough will not rise. Or if the water is too cold, the yeast won’t have the right temperature to activate.

OLIVE OIL or any neutral flavored oil is required, to keep the dough from drying out during the rising process. Also It helps in bringing a nice texture to the final crust.

PIZZA SAUCE – Oh this is my favorite. It can be a very simple thing to make by using crushed tomatoes, pizza seasonings, little salt, garlic and sugar to balance the sharpness of the tomato or you can opt to use a store bought pizza sauce.

I would recommend you to try my VEGGIES LOADED HOMEMADE PIZZA SAUCE RECIPE. I love it and it is a great way to add more nutrition into our pizza.

Homemade pizza sauce

tips / notes

The water required in the recipe is an approximation and It can vary from the type and brand of wheat flour used.

Since whole wheat is a bit denser in texture, I suggest to try not to make the crust thicker than what is mentioned in the recipe, as it leads to chewy or under cooked and soggy pizzas sometimes.

You can use the middle rack on the oven too for baking, if you choose to do so, do increase the baking duration to about 25 minutes. 

This pizza dough recipe makes about 2, 11 inch thin crust pizzas. You can have one for the day and can store the remaining dough for another day

aLTERNATIvES vERSIONS

You can add fresh mozzerella cheese and basil to make make it plain Margarita pizza.

I have also tried grilling it on Japanese fish grill for about 7 minutes on high and I was blown away by how perfectly the crust was cooked crispy and chewy at the same time.

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storage and shelf life

The pizza dough stores in the refrigerator for 2 days. I would say the you need to pull it out of the refrigerator and leave it out for 30 minutes before you start rolling it.

The pizza Toppings can be prepared in advance and can store in the fridge for up to 2 weeks.

pictorial recipe (step by step)

To Make balsamic caramelized onions topping

  • Take a Pan, heat it on medium flame, once hot add in the sliced onions, salt, sugar and saute for a a few minutes until the onions are tender
  • Next add in the Chopped mushrooms and baby corn and cook for a few minutes until the mushrooms are cooked and tender to touch.
  • Finally glaze with balsamic vinegar and toss it in the pan cook until the toppings get slighyly thicker and glossy. Turn off the flame and keep it aside.

To Make Pizza Base

  1. Take a wide mixing bowl, add in whole wheat flour, dry yeast, sugar, salt and olive oil and mix it in.

2. Next, add in the warm water, 1 cup first and then gradually add 4 tbsps of water or little more and gently mix it in.

3. Knead for about 10 minutes approximately. If the dough is sticky dust it with little flour and continue Or if it is too hard add a tbsp of water and knead to a ball shape.

4. Now, take another clean bowl and rub some olive oil on the inside and place the prepared pizza dough in it.

how to make whole wheat pizza

5. Brush or rub some olive oil on top of the dough too and cover it with a cloth and allow it to raise for 2 hours.

6. After 2 hours, you’ll notice that the dough has rises and doubled in size.

7. Take the dough out and knead it once again and cut in into two halves. One dough ball for each pizza.

8. Now dust the clean cooking surface with plain flour and place the pizza dough on the surface. Generously dust the pizza dough with flour too to prevent it from sticking

whole wheat pizza

9. Gently roll the dough to a thin pizza base. Ensure it is evenly rolled and is about 3 mm thick.

10. Now dust the pizza pan with some flour and carefully transfer the rolled pizza base on to the prepared pizza pan.

11. Make holes with a fork on the pizza base,

12. spread about 3/4 cup of home made pizza sauce, add prepared balsamic caramelized onions topping, the shredded cheese, olives and oregano.

easy whole wheat pizza

13. Bake the pizza in the top rack for about 15 minutes until pizza is golden and bubbly.

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Balsamic caramelized Onions pizza
COMMONLY ASKED QUESTIONS
  1. Why doesn’t my pizza dough rise ?
  2. My pizza base have bubbles or air pockets, how to avoid it ?
  3. Why is my pizza dough too tough, dense and chewy ?
  4. Can I freeze my pizza dough before rising ?

I have Answered all these questions on my blog post on How to make whole wheat pizza dough. Recommend you, Check it out .

Balsamic caramelized Onions pizza
Recipe card

One bowl Whole Wheat Thin Crust Pizza

Prep Time15 mins
Cook Time25 mins
Resting time2 hrs
Total Time2 hrs 40 mins
Servings: 2 11 inch Pizzas

Equipment

  • 1 large bowl, pizza pan, Oven, spatula

Ingredients

  • 2.5 cups whole wheat flour
  • 1 cup + 4 tbsp warm water
  • 1 tbsp active dry yeast
  • 1.5 tbsp sugar
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tsp Olive oil (for brushing)
  • Plain flour (for dusting)
  • 1.5 cups Pizza sauce (3/4 cup per pizza)
  • 1 cup Shredded Mozzarella cheese
  • 1 tbsp Dry Oregano

Pizza Toppings

  • 1.5 cups Button Mushrooms
  • 1 medium Onions (sliced length wise)
  • 3-4 no.s Baby corn
  • 1 tbsp Balsamic Vinegar
  • salt (To taste)
  • 1 tsp Sugar
  • 1 tsp Olive Oil

Instructions

To Make balsamic caramelized onions topping

  • Take a Pan, heat it on medium flame, once hot add in the sliced onions, salt, sugar and saute for a a few minutes until the onions are tender
  • Next add in the Chopped mushrooms and baby corn and cook for a few minutes until the mushrooms are cooked and tender to touch.
  • Finally glaze with balsamic vinegar and toss it in the pan cook until the toppings get slighyly thicker and glossy. Turn off the flame and keep it aside.

To Make Pizza Base

  • Take a wide mixing bowl, add in whole wheat flour, dry yeast, sugar, salt and olive oil and mix it in.
  • Next, add in the warm water, 1 cup first and then gradually add 4 tbsps of water or little more and gently mix it in.
  • After the ingredients are roughly mixed in. Use your hands and gently knead the dough in to a smooth ball.
  • Knead for about 10 minutes approximately. If the dough is sticky dust it with little flour and continue Or if it is too hard add a tbsp of water and knead to a ball shape.
  • Now, take another clean bowl and rub some olive oil on the inside and place the prepared pizza dough in it.
  • Brush or rub some olive oil on top of the dough too and cover it with a cloth and allow it to raise for 2 hours.
  • After 2 hours, you’ll notice that the dough has rises and doubled in size.
  • Next step is kneading and before you start the kneading process, preheat the oven to at 210 Deg C for 10 minutes.
  • Take the dough out and knead it once again and cut in into two halves. One dough ball for each pizza.
  • Now dust the clean cooking surface with plain flour and place the pizza dough on the surface. Generously dust the pizza dough with flour too to prevent it from sticking
  • Gently roll the dough to a thin pizza base. Ensure it is evenly rolled and is about 3 mm thick.
  • Now dust the pizza pan with some flour and carefully transfer the rolled pizza base on to the prepared pizza pan.
  • Make holes with a fork on the pizza base, spread about 3/4 cup of home made pizza sauce, add the prepared caramelized onion toppings , add the shredded cheese and oregano.
  • Bake the pizza in the top rack for about 15 minutes until pizza is golden and bubbly.

Notes

The water required in the recipe is an approximation. It can vary from the type and brand of flour used. You can add fresh mozzerella cheese and basil to make make it plain Margarita pizza Since whole wheat is a bit denser in texture, I suggest to not try to make the crust thicker than what is mentioned in the recipe as it leads to chewy and under cooked and soggy pizzas sometimes. You can use the middle rack on the oven too for baking, if you choose to do so, do increase the baking duration to about 25 minutes. 

If you try this recipe, Leave a comment, rate it. Click a picture and tag #soulsomecooking on Instagram or Facebook ill be happy see it.

Rating: 4 out of 5.
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Hi, I am Divya !
Hi, I am Divya !

 I am the author of this blog Soulsomecooking. Thank you for visiting my site. I love to share practical and easy to make recipes here. 

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