It’s summer, which means it’s farmers’ market season! For a food lover, there’s nothing better than a farmers’ market for finding fresh and delicious ingredients.
Farmers’ markets are fun, too! It’s the best way to start my Saturday mornings. Especially since the baker has almond croissants. Mmmm….
My favorite market is the Montgomery Farmers’ Market. The market has live music, a game for kids, easy parking, and great vendors: produce, bread, desserts, honey, ethnic foods, and a local food truck every week. (Here’s another reason why I like local foods).
I used the farmers’ market as inspiration for our Saturday lunch. From the market, I bought a summer squash pizza crust from White Oak Valley Farm, a bag of spinach from Rice Family Harvest, and a ball of fresh mozzarella cheese from My Artisano Cheese. The crust is made with summer squash, flour, cheese, eggs, and seasonings. From the fridge I pulled out some mushrooms, onions, and fig spread.
Caramelized Onion, Mushroom and Spinach Pizza
- 2 tsp olive oil
- 1 tsp butter
- 1/2 medium onion
- Pinch of sugar
- 4-5 white mushrooms
- Squash pizza crust
- 2 tbsp fig spread
- Salt and pepper
- 4 oz fresh mozzarella cheese
- 1 1/2 cups fresh spinach
- Balsamic reduction
1. Preheat oven to 375 degrees.
2. Heat the olive oil and butter in a medium skillet. Thinly slice the onion and add to the pan. Cover and cook over medium low heat for 8-10 minutes. Remove the lid and add a pinch of sugar, stir and continue to cook uncovered for 2-3 minutes. Add the slice mushrooms and cook for 3-4 more minutes, or until caramelized.
3. While the onions are cooking, place the crust on a pizza screen or baking sheet. Then spread the fig spread on the crust. Once the onions and mushrooms are finished, spread them on top of the fig spread. Sprinkle with salt and fresh cracked pepper. Slice the mozzarella and distribute evenly on the pizza.
4. Bake the pizza for 10 minutes. Once it’s finished, add the spinach on top and drizzle with some balsamic reduction.