This Caramelized Shallot & Wild Mushroom Pizza is excerpted from Elaine’s cookbook, Fantastic Vegan Recipes for the Teen Cook. She is the food photographer, recipe developer, and stylist behind the food blog, Wandering Chickpea. Elaine launched her blog with the intention of welcoming anyone, whether they have dietary restrictions or not, who simply enjoys gazing at appetizing food photos on the internet and creating scrumptious, family-friendly meals.
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Vegan Sweet and Savory Mushroom Pizza with Shallot Jam
This recipe is inspired by a pizza made by my favorite vegan restaurant: Donna Jean in San Diego. The shallots melt down into a flavorful jam, while Medjool dates, wild mushrooms, and vegan mozzarella create the perfect savory-sweet bite. Using store-bought pizza dough makes this recipe quick and easy, but homemade works just as well. You can usually find packages of mixed wild mushrooms at the store, but if you choose your own, I recommend a blend of cremini, oyster, chanterelle, and stemmed shiitake mushrooms.
Ingredients You’ll Need
- Olive oil
- Shallots
- Kosher salt
- Balsamic vinegar
- Medjool dates
- Garlic
- Thyme
- Wild mushrooms
- All-purpose flour
- Prepared pizza dough
- Non-dairy mozzarella cheese
- Almond Ricotta
- Arugula
How To Make This Mushroom Pizza
Step 1: Preheat Oven and Cook Shallots
Preheat the oven to 450°F (230°C) and place a sheet pan on the middle rack.
Heat the olive oil in a skillet over medium heat. When shimmering, add the shallots and a pinch of salt and cook, stirring occasionally, for 10 to 12 minutes, or until golden brown.
Step 2: Caramelize Shallot Jam and Sauté Mushrooms
Deglaze the pan with the balsamic vinegar, then add the dates, garlic and thyme. Continue to cook the shallots for another 5 to 7 minutes, or until deeply caramelized. If the shallots seem a little dry, add a splash of water until they break down into a jammy consistency.
Transfer the shallot mixture to a plate and set aside. Add another drizzle of olive oil to the pan and cook the mushrooms until they are browned and release their moisture—about 4 minutes.
Step 3: Roll Out Dough and Assemble Mushroom Pizza
Lightly flour your work surface and roll out the pizza dough to about ½ inch (1.3 cm) thick. Transfer the dough to a sheet of parchment paper and top with a layer of caramelized shallots, followed by the non-dairy cheese and sautéed mushrooms.
With oven mitts, remove the sheet pan from the oven and carefully transfer the parchment paper with the pizza on top to the pan. Bake for 12 to 15 minutes or until golden brown and no longer doughy in the center. Serve immediately with dollops of vegan ricotta and arugula.
Caramelized Shallot & Wild Mushroom Pizza – Recipe Card
Caramelized Shallot & Wild Mushroom Pizza
Ingredients
- 2 tbsp 30 ml olive oil, plus more as needed
- 5 large shallots - sliced
- Kosher salt
- 1 tbsp 15 ml balsamic vinegar
- ¼ cup 55 g pitted Medjool dates, chopped
- 2 cloves garlic - thinly sliced
- 1 tbsp 3 g fresh thyme
- 8 oz 225g mixed wild mushrooms, roughly torn
- All-purpose flour - for dusting
- 8 oz 225 g prepared pizza dough
- 1 cup 112 g non-dairy mozzarella cheese shreds
- Almond Ricotta - for serving
- Arugula - for serving
Instructions
- Preheat the oven to 450°F (230°C) and place a sheet pan on the middle rack.
- Heat the olive oil in a skillet over medium heat. When shimmering, add the shallots and a pinch of salt and cook, stirring occasionally, for 10 to 12 minutes, or until golden brown.
- Deglaze the pan with the balsamic vinegar, then add the dates, garlic and thyme. Continue to cook the shallots for another 5 to 7 minutes, or until deeply caramelized. If the shallots seem a little dry, add a splash of water until they break down into a jammy consistency.
- Transfer the shallot mixture to a plate and set aside. Add another drizzle of olive oil to the pan and cook the mushrooms until they are browned and release their moisture—about 4 minutes.
- Lightly flour your work surface and roll out the pizza dough to about ½ inch (1.3 cm) thick. Transfer the dough to a sheet of parchment paper and top with a layer of caramelized shallots, followed by the non-dairy cheese and sautéed mushrooms.
- With oven mitts, remove the sheet pan from the oven and carefully transfer the parchment paper with the pizza on top to the pan. Bake for 12 to 15 minutes or until golden brown and no longer doughy in the center. Serve immediately with dollops of vegan ricotta and arugula.
Notes
Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas.
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About The Cookbook
Elaine has created over 60 original vegan recipes that are approachable for all ages and skill levels. Just like the blog, you’ll find feel-good comfort food that tastes just as good as it looks. With recipes like Roasted Red Pepper Pasta, Citrus Roasted Carrot Salad, and Chipotle Mushroom Tacos, she made sure to keep the recipes simple and approachable for her fellow teenagers, but still super satisfying and delicious!
And of course, if you’re not a teenager (or vegan), don’t worry There’s something for everyone–from cozy weeknight dinners to colorful salads to decadent vegan desserts. She simply dreamt up a collection of all the good food she craves so if you’re a fan of the Wandering Chickpea blog, you will love the cookbook!
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More Vegan Recipes You Might Like
If you enjoyed this Caramelized Shallot & Wild Mushroom Pizza recipe, you might also like this Chipotle BBQ Mushroom Tacos by the same author. Click here for the recipe.
Connect with Elaine on Instagram and at wanderingchickpea.com
