Feta for the Win

Sky (the boyfriend - we realized it was silly not to ID him in posts!) and I had grand plans to make pizza tonight. We bought frozen dough at the grocery store, I knew there was enough tomato sauce left in the fridge, we were all set. As the dough was defrosting, I went to see how much mozzarella we had mozzarella. Oh mio dio! That's what Google tells me is Italian for "Oh my god!"

It was too late to put the dough back in the freezer, but then I spied a hunk of feta left over from a salad last week. When in doubt, go Greek! We had bought mushrooms to put on the pizza, so it made sense to cook those quickly, caramelize some red onions and do a Mediterranean-inspired flatbread. I think it turned out even better than if we had just done plain old pizza - the feta is salty, the red onions are sweet and the mushrooms are savory. And then you get the crunch from the pizza crust. Perfection.

Total time to cook: 30 minutes

1 quart cremini (baby bella) mushrooms, sliced
1/2 cup sliced red onions
6-8 oz chunk of feta, shredded
4 tbsp olive oil
Pizza dough (we buy frozen pizza dough in batches and defrost as needed)

- Lightly grease a baking sheet (I use an olive oil spray.)
- Roll out the pizza dough and transfer to the baking sheet.
- Brush the dough with two tablespoons of olive oil.
- In a medium saucepan, heat a tablespoon of olive oil.
- Add the red onions to the pan and saute until they start to get soft.
- Add the mushrooms to the pan and add the rest of the olive oil.
- Saute the vegetables until the mushrooms get a little soft, but don't let them lose too much liquid, about five minutes.
- Spread the mushrooms and onions across the dough (try to keep any liquid out.)
- Coat with the feta cheese.
- Season with a little pepper.
- Bake for 16-17 minutes, or until the pizza crust is golden brown and the cheese is bubbling.
- Cut into pieces and serve hot.

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