Caramelized Onion & Mushroom Pizza with Pistachio Pesto and Ricotta Goat Cheese

Preheat the oven to 450 degrees with either a pizza stone or sheet tray inside of it to get hot.

Peel and slice the onions into thin rounds. Heat a large cast-iron skillet over high heat and add the onions with 1 tbsp of olive oil. Start with the lid on for about 5 minutes. Then turn the heat to medium low after the onions have softened and begin to brown. Continue stirring the onions every few minutes, alternating between lid on and off. After about 10 minutes, add in the sliced mushrooms and continue stirring periodically, until everything is browned and caramelized (about 20 minutes total).  Season with salt/pepper.

Next, prepare the pesto. Add all the ingredients to a blender (besides oil) and pulse. Stream in olive oil until smooth. Taste for seasonings. 

In a small bowl, mix the ricotta with goat cheese, honey, salt and pepper. Option to add a tbsp of olive oil. Set aside.

Roll out one ball of the dough on a lightly floured surface into a 12 inch round circle (or rectangle, sometimes the dough has a mind of its own).

Remove the sheet tray from the oven and drizzle the pan with a tbsp. olive oil. Carefully place the dough on the hot tray. Spread the pesto on the crust so that it’s evenly coated. Next, add the caramelized onion mix. Using a big spoon, dollop the cheese mix evenly over the dough. (optional to top with any extra cheeses such as parmesan) 

Bake for about 15 minutes, or until the crust is lightly brown (this will depend greatly on the thickness and shape of your pizza so be sure to check it periodically). Optional pizza garnishes: red pepper flakes, honey, more pistachios, olive oil. 

To make the salad dressing, take 1-2 tbsp of the pesto in a bowl and mix with the juice of ½ a lemon and enough olive oil to make a dressing. Season with a pinch of salt and pepper and toss with arugula and sliced avocado.