I was going to bake some eggs into it too, but I forgot. I had already overdone it with the mushrooms and onions that were starting to go bad- for that reason, I smooshed them all on. The vidalia onions were already cooked- they were the leftover innards from some fiddley stuffed onions I made a couple of weeks ago, which didn’t make it onto the blog.
This spinach sauce is a spin off from the famed Saag Pizza that I always go on about. Its yummy.
Asparagus, Portobello Mushroom, and Vidalia Onion pizza, with a Garlicy Spinach based Sauce
Pizza Dough (Trader Joes)
1 bag of Spinach
3 Portobello Mushrooms, destemmed
4 Vidalia Onions
2 Cloves Garlic
bunch of Fresh basil
Red Chili Flakes
Sherry or White Wine
Heat the pizza stone up in a 400 degree oven, let the pizza dough sit at room temperature for half an hour. Cook the onions gently in some olive oil for about 15 minutes, turn up the heat and add the chopped up mushrooms. Season with salt and pepper and cook a few minutes until the mushrooms have started to release their juices. Add in a dash of sherry and cook until evaporated. Remove from heat.
Slice the asparagus in half, vertically. Steam a few minutes and set aside. Steam all of the spinach, drain, and through in a food processor. Whizz until pureed, and add the garlic, basil, lots of parmesan, glug of olive oil, salt, pepper, a bit of lemon juice, and some red chili flakes. Taste it, and add whatever you think it needs.
Place the dough on the stone and stretch out. Pour the spinach puree onto the dough and spread into a smooth layer. Pour mushrooms and onions on top, and tear up mozzarella to cover. Arrange asparagus halves on the cheese, and grate parmesan cheese over it all. Spray with a bit of olive oil so the asparagus roasts nicely, and bake in the oven for about 15 minutes until the cheese has browned and the crust is golden.