Marsala Mushroom & Caramelized Onion Naan Pizza Recipe

Punch up the flavor of a whole wheat naan pizza with savory Marsala mushrooms, caramelized onions and fontina cheese for a simple vegetarian meal.

When you love to cook, there’s nothing more rewarding than preparing a meal with friends who love to cook and eat as much as you do. And when those friends are a bunch of food bloggers, who are full to the brim with awesome recipe ideas and cooking tips (and a penchant for busting out the dance moves), making dinner quickly turns to “master class meets Uptown Funk”.

Last month, I headed to Lake Tahoe to a retreat organized by my friend, Lori of Recipe Girl and had the opportunity to spend the weekend cooking and sharing ideas with a group of talented women. We talked, we ate, we shared ideas, we drank, we brainstormed and we ate again.

{Back row (left to right): Lori of Recipe Girl, Lauren of Climbing Grier Mountain, Sandy of Reluctant Entertainer Front row: Shawn of I Wash, You Dry, Andi of The Weary Chef, Megan of Country Cleaver, Cheryl of Tidy Mom, me, Elise of Simply Recipes, Dorothy of Crazy for Crust, Cathy of Noble Pig}

On the final night, we cooked up a memorable meal of beef tenderloin fillets, topped with caramelized onions and mushrooms, accompanied by baked potatoes, a beautiful pear and lettuce salad and plenty of Noble Pig wine (from Cathy of the blog, Noble Pig). I was in charge of preparing the mushrooms, and since fillets practically beg for a pile of Marsala-simmered mushrooms, that’s what I made. When seasoned with thyme, salt and pepper, the mushrooms are good enough to play a starring role in any meal.

When I got home, I was craving another dose of Marsala mushrooms and caramelized onions, but wasn’t in the mood for beef. Out came the whole wheat naan bread (these are the ones I use for quick meals), which is often my fall-back for easy pizzas. After preparing the Marsala mushrooms and caramelizing the onions (see How to: Caramelize Onions for step-by-step directions), I piled everything on top of the naan bread, along with some fontina and Parmesan cheeses.

Eight minutes later, they came out of the oven, golden brown and ready to eat!

This combination of toppings would be just as good on top of regular pizza dough, so feel free to swap out whole wheat or regular dough for the naan bread.

Other naan pizza recipes:

Cookin’ Canuck’s Thai Chicken Naan Pizza with Peanut Sauce, Red Pepper & Carrots

Cookin’ Canuck’s Chicken Pesto Artichoke Naan Pizza

Mountain Mama Cooks’ Grilled Naan Pizza with Turkey Sausage & Summer Veggies

Ambitious Kitchen’s Rotisserie Chicken Naan with Spinach, Queso Fresco & Fire-Roasted Tomato Mango Chutney

Bev Cooks’ Simple Tandoori Chicken Naan Pizza

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

Marsala Mushroom & Caramelized Onion Naan Pizza Recipe Author: Dara Michalski | Cookin' Canuck

4 tsp olive oil, divided 3 medium yellow onion, cut into thin half-circles ¼ tsp + ⅛ tsp salt, divided ⅛ tsp ground pepper Water 12 oz. crimini mushroom, sliced ½ cup Marsala wine 1 tbsp minced fresh thyme 2 whole wheat naan breads (I use Stonefire whole grain naan) ½ cup grated fontina cheese

Preheat the oven to 425 degrees F. If using a pizza stone, heat the stone in the oven for 10 minutes. Lay 2 pieces of naan on a pizza peel or on a baking sheet (if not using a pizza stone). Heat 3 teaspoons of olive oil in a large nonstick skillet set over medium heat. Add the onions, cover the pan and cook, stirring occasionally, until the onions are deep golden brown. During the cooking, add water as necessary, 2 tablespoons at a time, to stop the onions from burning and drying out. Be sure that all of the water is absorbed before removing from the heat. Season the onions with ⅛ teaspoon salt and the ground pepper. (For detailed pictures, see How to: Caramelize Onions). Transfer the onions to a bowl and set aside. Increase the heat to medium-high and heat the remaining 1 teaspoon of olive oil in the skillet. Add the mushrooms and cook, stirring occasionally, under the they are tender and starting to brown, 4 to 5 minutes. Stir in the Marsala wine, fresh thyme and remaining ¼ teaspoon of salt, and cook until the liquid is absorbed. Remove from the heat. Divide the fontina cheese evenly between the naan bread, then top with the caramelized onions, mushrooms and Parmesan cheese. Transfer to the topped naan bread to the pizza stone (or place the baking sheet in the oven) and bake until the cheese is melted and the naan bread is golden brown, 7 to 8 minutes. Transfer the pizzas to a cutting board and let rest for a few minutes before cutting. Sprinkle the parsley over top. Slice the pizzas into quarters. Serve. Weight Watchers Points: 9 (Points+), 7 (Old Points) Serving size: ½ naan pizza | Calories: 388.9 cal | Fat: 15.1g | Saturated fat: 5.5g | Carbohydrates: 43.6g | Sugar: 12.6g | Sodium: 966.4mg | Fiber: 6.7g | Protein: 13.6g | Cholesterol: 23.6mg 3.4.3177

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