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Dairy
Easy
1 Hour
Diets 
These balsamic onions are a winner on pizza, in omelets, atop a salad or served alongside grilled chicken or salmon. Pairing them with goat cheese (or try a soft herbed cheese) makes them even better. Don’t skip the drizzle of truffle oil as a finishing touch.
2 red onions, sliced
3 tablespoons plus 1 teaspoon Tuscanini Extra-Virgin Olive Oil, divided
3 tablespoons Tuscanini Balsamic Vinegar
1/2 teaspoon dried thyme
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper, plus more to taste
1 pizza dough
1/2 cup goat cheese or soft herbed cheese (such as Tnuva)
2 cups sliced mushrooms
Preheat oven to 375 degrees Fahrenheit. Line a large baking sheet with Gefen Parchment Paper.
Toss onions with three tablespoons oil, balsamic vinegar, thyme, salt and pepper directly on the baking sheet.
Spread out onions in a single layer and bake for 20–25 minutes, until softened. If you will be making your pizza in a regular oven, leave it on. If using a pizza oven, preheat it according to the manufacturer’s instructions.
Divide dough in two equal portions and roll out to desired thickness.
Spread cooked onions over the crusts. Crumble goat cheese or add dollops of soft herbed cheese over the onions. Arrange mushrooms evenly on top. Drizzle with remaining teaspoon of oil and sprinkle with salt and pepper to taste.
Bake 12 minutes in a pizza oven, rotating every four minutes for even cooking, or bake for 20–25 minutes in a regular oven, until crust is lightly toasted.
Photography and Styling by Chay Berger
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