1 large onion
8 oz fresh shitake mushrooms
4 oz white button mushrooms
4 oz cremini mushrooms
1 tsp sugar
3 tsp olive oil divided
4 oz goat cheese
Salt and pepper to taste
2 cloves garlic
2 pasteurized egg yolks
1 tbsp lemon juice
1 tbsp white wine vinegar
½ cup virgin olive oil
Pinch of salt
Preheat oven to 525 degrees.
Thinly slice the onions and place in a cool frying pan with the sugar, 2 tsp of olive oil, and a pinch of salt. Turn the pan to medium low and cover. Let onions soften and caramelize. Stir onions occasionally to prevent burning.
While the onions are cooking, destem, clean, and thinly slice the mushrooms.
Once the onions have caramelized add 2 tsp of oil to the pan and turn the heat to medium high. Sauté the mushrooms and onions until the mushrooms have lost most of their moisture. Add salt and pepper to taste.
When the mushrooms are cooked, set aside.
Now it’s time to make the garlic aioli:
Finely mince the garlic and combine with the egg yolks and the salt.
Break up the egg yolks with a whisk and gently beat.
Drizzle the oil into the egg yolks and beat vigorously with a whisk. If oil starts to build up on the surface, stop adding the oil and whisk until combined. Add all of the oil, making sure the sauce is thick.
After all oil is added, slowly drizzle in the lemon juice and vinegar, whisking continuously. You should have a runny smooth sauce.
Now it’s time to build your pizza:
Lightly brush the prepared crust with olive oil, and drizzle a couple tablespoons of aioli on the crust, not too much, just enough to flavor. Cover the pizza with your mushroom and onion mixture, leaving room around the edges. Crumble goat cheese evenly on top of your pizza. Drizzle more aioli on top of the pizza.
Place the pizza in the center rack of a 525 degree oven and cook for 12-15 minutes. The pizza is done when the goat cheese is nicely browned and melted.
Remove from oven. Let cool. Cut and serve with the garlic aioli sauce on the side.