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Number of servings: 6

Ingredients:

1 large flat loaf of focaccia bread

2 medium yellow or red onions, thinly sliced

12 ounces crimini mushrooms, stems removed and sliced

6 kalamata olives, pitted and halved

2 ounces dry white wine

6 tbsp ricotta cheese

5 tbsp olive oil

crushed red pepper, to taste

Preparation:

Start by preheating your oven to 350 F. Heat 2 tbsp of the olive oil in a large skillet for about 1 minute. Add the sliced onions and cook over medium heat until the onions start to caramelize – this will take roughly 20 minutes. Stir the onions occasionally to prevent them from burning. Add the wine about halfway through; this will keep them from drying out as well as adding flavor. Once the onions are caramelized, remove them from the pan and set aside.

Heat 2 tbsp olive oil for about 1 minute in a skillet (you can simply wipe out the skillet you caramelized the onions in and reuse it to cut down on clean up time afterwards). Add the mushrooms and cook for about 10 minutes, or until the mushrooms have released most of their water and are slightly browned.

Brush the focaccia with the remaining tbsp of olive oil. Spread the ricotta cheese over the focaccia and then layer the caramelized onions and sautéed mushrooms on top, followed by the olives. Bake the pizza for about 10 minutes; if you’d like the crust to be crisper, increase the heat to broil for another 2 – 3 minutes before removing from the oven and serving hot.