When it comes to food, I tend to be a traditionalist. Turkey for Thanksgiving, ham for Christmas and pizza on Fridays! Ever since I was a little girl, my family had a tradition of going to get pizza on Friday nights. I was always so excited for because it not only meant the end of the school week but also pizza night (did I mention, pizza is my favorite food?) As I got older, I carried that tradition into my single life, ordering in my favorite pizza with my girlfriends, and now in my married life, as we tend to make our Fridays “Pizza Friday.”
If you are like me, you probably have a favorite pizza joint that you frequent, but even that can get a little boring after a while. Recently, I was in my pizza mood, but I didn’t want to usual so I did what felt natural, and scrolled Pinterest. I was looking for a homemade bistro pizza that included fresh, flavorful ingredients. I had a specific taste for balsamic (I love balsamic, here is another example of how I incorporated it into a meal) and thought, “What kind of pizza would go good with balsamic?” and I found this homemade bistro pizza which was just what I was looking for!
I did make a few tweaks to this recipe and cheated a bit by purchasing my favorite store-bought dough from Giant Eagle. The brand is Wewalka and it’s a bistro-styled pizza dough that is already rolled, cut and ready to go! You can find it in the refrigerated section at most grocery stores. Don’t get me wrong, I love to make my own dough from time to time, but this saves me time and energy, and let’s face it, I was tired that day. So on to the good stuff, the recipe!
Ingredients
- 1 – Wewalka brand bistro-pizza dough
- 3 tablespoons of olive oil
- 1 handful of arugula and/or spinach (I used both)
- 4 ounces baby bella mushrooms, sliced
- 1 – medium red onion, medium sliced
- 1/2 teaspoon sugar
- 1 tablespoon balsamic vinegar (or you can cheat and use balsamic glaze, like this one here)
- 2 tablespoons of butter
- 2 tablespoons of all-purpose flour
- 1 clove of minced garlic (I like this for when I’m in a hurry)
- 3/4 cup of warm milk
- 3 tablespoons Parmesan cheese
- 1 cup Mozzarella cheese
- 1/2 cup of Feta cheese
Directions
- Heat olive oil in skillet over medium heat. Add the spinach and arugula and saute until it becomes partially wilted
- Transfer spinach and arugula to small dish and drain excess liquid. Add another tablespoon of olive oil to skillet and saute mushrooms for about 3 – 4 minutes. Season with salt and pepper and add to arugula and spinach mixture.
- Add one more tablespoon of olive oil to skillet and saute red onions. Don’t let the onions brown, Add sugar and stir to coat evenly. Add a drizzle of balsamic vinegar, stir and then set aside.
- Preheat your oven to temperature on pizza dough package. Unroll Wewalka pizza dough on metal baking pan.
- In a small saucepan, melt better and slowly add flour to melted better. Do not let flour brown. Whisk in 3/4 cup of milk to mixture. After you’ve created a roux, add grated parmesan cheese and salt and pepper to taste.
- Thinly spread white sauce mixture on the pizza dough. Follow with sprinkled mozzarella cheese, wilted spinach and arugula mixture, sauteed mushrooms and onions.
- Sprinkle top of pizza with a desired amount of crumbled feta cheese.
- Place in oven for 15-20 minutes, or until desired.
- Finish with a drizzle of balsamic glaze, slice and enjoy!
