The Dinna Ladies

A Tale of Two Cities: Foodie Sisters Wining and Dining in D.C. & Boston
From the Heart

Caramelized Onion & Mushroom Mini Pizzas

Growing up, every once in a while on Sunday nights, especially cold ones, my mom would tell us we’d be making homemade pizza for dinner. She would use puff pastry and combine the sheets into one large pizza, as  big as we could fit on a sheet pan, and each of us would get to create our own personal pizza square on a section of the larger pie. Without hesitation, I always made mine a Hawaiian pizza. Ham, pineapple and cheese. No sauce. No exceptions. Meanwhile my mom, sister and dad would creatively use whatever leftovers we had in the fridge, usually shrimp, olives, red sauce, cheese, onions, etc. There was nothing better than sitting down by the fire with a square slice of pizza the size of my dinner plate, on puff pastry mind you, knowing that I made it and didn’t have to share it with anyone. I decided to re-create this Sunday night tradition with an adult twist – adding more vegetables, making two, small individual pizzas rather than one giant one, and serving it up with a healthy salad. These savory Caramelized Onion & Mushroom pizzas turned out awesome, and left us with lunch-baggie sized servings to eat for days afterwards. While I still avoid putting red sauce on my pizzas, I’m thinking the next version might be burrata, tomato and prosciutto. I love looking at What’s Gaby Cooking’s Pinterest page dedicated to pizza for inspiration.



Caramelized Onion & Mushroom Mini Pizzas


  • 1 large white onion
  • 1 large yellow onion
  • 1 package mushrooms
  • 1 box Pepperidge Farm Puff Pastry Sheets (17 oz) – comes with two ready to bake sheets
  • Garlic and Herb Boursin cheese
  • plain goat cheese
  • shredded mozzarella cheese
  • chives for garnish
  • olive oil
  • truffle oil
  • balsamic vinegar
  • butter


  • Preheat oven to 400 degrees
  • Chop onions into thin slices, place in dutch oven or large pan over medium heat with olive oil and 1 tbsp butter
  • Cook on medium-low, stirring occasionally, until onions are soft and begin to brown, about 30-45 minutes
  • Stir in 1 tbsp sugar and/or 1/4 cup red wine to increase caramelization and de-glaze the pan if you want
  • Remove one or both of the puff pastry sheets from the box and packaging, place on counter to thaw for 30 minutes
  • In a separate pan, toss mushrooms with olive oil and cook on medium heat until soft
  • Stir in a splash of balsamic vinegar and simmer
  • Place puff pastry on lightly greased baking sheet and bake alone for about 8-10 minutes until pastry rises and turns golden brown
  • Repeat with additional puff pastries if making more than one individual pizza
  • Brush puff pastry with olive oil and use two forks to place generous amounts of boursin cheese evenly across the pizza
  • Layer heavily with onions and then mushrooms
  • Top with generous forkfuls of goat cheese and sprinkle with shredded  mozzarella cheese
  • Drizzle truffle oil over top of pizza and place back in oven until cheese is melted, approximately 5-7 minutes
  • Remove from oven, sprinkle with fresh chopped chives, cut into 4 square pieces and serve

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