Caramelized Onion, Red Pepper, and Mushroom Pizzetti

Guests will adore these mini pizzas, which are topped with sweet caramelized onions, earthy mushrooms, and sharp cheeses.


12 servings (serving size: 1 pizzetta)

Recipe from

Cooking Light

Nutritional Information

Calories 190
Caloriesfromfat 26 %
Fat 5.4 g
Satfat 1.7 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 6.1 g
Carbohydrate 29.9 g
Fiber 2.2 g
Cholesterol 6 mg
Iron 1.6 mg
Sodium 417 mg
Calcium 86 mg


3/4 cup warm water (100° to 110°)
2 1/2 tablespoons extravirgin olive oil, divided
4 teaspoons sugar, divided
1 package dry yeast (about 2 1/4 teaspoons)
2 1/4 cups all-purpose flour, divided
1 1/2 teaspoons salt, divided
Cooking spray
8 cups vertically sliced onion
3 cups sliced mushrooms
3 tablespoons Madeira wine
1/2 cup bottled roasted red bell peppers, cut into strips
1/2 cup (2 ounces) shredded sharp provolone cheese
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons cornmeal


Combine water, 1 tablespoon oil, 1 teaspoon sugar, and yeast in a large bowl; let stand 5 minutes or until foamy. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 cups flour and 1 teaspoon salt, stirring with a whisk. Add to yeast mixture; stir until a rough dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place the dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Preheat oven to 450°.

Heat 2 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add sliced onion, remaining 1 tablespoon sugar, and remaining 1/2 teaspoon salt; cover and cook 15 minutes or until golden brown, stirring frequently. Spoon into a medium bowl. Add remaining 2 teaspoons oil and mushrooms to pan; sauté 5 minutes. Add Madeira; cook 30 seconds or until liquid evaporates. Add mushroom mixture and bell peppers to onion mixture; stir well.

Combine cheeses in a small bowl, and set aside.

Punch dough down; cover and let rest 5 minutes. Divide into 12 equal portions; roll each dough portion into a 5-inch circle on a floured surface. Coat 2 baking sheets with cooking spray; sprinkle each with 1 tablespoon cornmeal. Place 6 dough circles on each baking sheet. Top each dough circle with about 1/4 cup onion mixture and 1 tablespoon cheese mixture, leaving a 1/4-inch border. Bake at 450° for 12 minutes.