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Mushroom Caramelized Onion Goat Cheese Pizza

Mushroom Caramelized Onion Goat Cheese Pizza can be served as an appetizer or an entree. Pair it with a bowl of soup or your favorite salad.
Mushroom Caramelized Onion Goat Cheese Pizza

Mushroom Caramelized Onion Goat Cheese Pizza

When it comes to pizza, the sky’s the limit. I think of this mushroom and caramelized onion goat cheese pizza as a grown-up pizza, although kids seem to like it, too.  It’s great for a quick week night meal, when paired with a salad or cup of soup. I also love to serve this pizza cut into smaller pieces as an appetizer.
Mushroom Caramlized Onion Goat Cheese Pizza on parchment

Vegetarians and Meat Lovers Alike Love this Pizza

My brother is a vegetarian, and I always worry that I’m only serving side dishes when he visits. This pizza suits meat lovers and vegetarians alike and there’s never a piece left over.
  • This pizza is tasty cut into smaller portions and served as a meatless appetizer.
  • For a time save, you can make the mushroom-onion topping in advance and chill until your’re ready to make the pizza.
  • If you prefer, you can use frozen or homemade pizza dough. When doing so, adjust the baking time being careful to cook until it’s golden and cooked through.
  • You may slice this pizza into as many pieces as you like. I tend to cut the pieces smaller when serving as an appetizer and larger as an entree. Adjust depending on how you choose to serve this pizza.
  • You may also enjoy this easy goat cheese appetizer from Wine and Glue.

Whole baked Pizza

Whole baked Mushroom Caramelized Onion Goat Cheese Pizza

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Mushroom Caramelized Onion and Goat Cheese Pizza

Prep Time25 minutes
Cook Time17 minutes
Total Time42 minutes
Course: Appetizer, Main Course
Cuisine: American
Keyword: goat-cheese-pizza, mushroom-caramlized-onion-pizza, mushroom-pizza
Servings: 12 pieces
Calories: 182kcal
Author: Melissa Sperka


  • 2 Tbsp olive oil
  • 1 8 oz container sliced baby bella mushrooms
  • 1 large sweet onion thinly sliced
  • salt and black pepper to taste
  • 1 Tbsp balsamic vinegar
  • 1/2 tsp crushed red pepper flakes adjust to taste
  • 1 11 or 13 oz tube refrigerated pizza crust or 1 lb homemade pizza dough
  • 1/3 cup prepared basil pesto
  • 2-4 oz feta cheese crumbles adjust amount to taste
  • 1 cup shredded mozzarella cheese
  • 2 Tbsp grated Parmesan cheese
  • 1 Tbsp chopped fresh Italian parsley


  • In a stove top pan, heat the olive oil and add the mushrooms and onion. Season with salt and pepper to taste and cook over medium-high heat for around 4 minutes then lower the heat to medium. Continue to cook for another 6-8 minutes. Add balsamic and pepper flakes. Cook 2 minutes longer. Remove from heat and cool slightly.
  • To assemble: Preheat oven to 425°F.
  • Press the pizza dough onto a baking sheet lined with parchment paper into roughly an 13 x 9 inch rectangle.
  • Spread the crust with pesto leaving about 1/2 inch of crust around the edge.
  • Continue to cook for another 15 minutes until the onions begin to caramelize and the mushrooms have browned.
  • To assemble, Sprinkle 1/2 of the mozzarella cheese over the pesto, then layer the mushrooms and onions. Sprinkle with the feta, the remaining mozzarella and Parmesan cheese.
  • Place into the oven and bake for 15-17 minutes.
  • Garnish with parsley, then use a pizza cutter to slice into 8 full size or 32 appetizer size pieces.


Serving: 1serving | Calories: 182kcal | Carbohydrates: 19g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 13mg | Sodium: 383mg | Potassium: 159mg | Fiber: 1g | Sugar: 4g | Vitamin A: 282IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!

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