St. Patricks’s Day and beer go hand in hand together. While I myself am not a beer drinker I do enjoy using it for cooking and baking, which is exactly what I did when I made these Guinness Caramelized Onion & Mushroom Pizzettes. The beer really adds depth of flavor to savory dishes similar to the way wine does.
You may be asking yourself what is a pizzette? A pizzette is actually just a cute Italian word for a small pizza. I first learned about them when I was watching one of Giada’s cooking shows. I thought they were so cute and bite sized, perfect for serving at a party!
Let’s just say you are having a St. Patrick’s Day party, these Guiness Caramelized Onion & Mushroom Pizzettes would be just the thing to serve at it. To make the pizzettes I started by thinly slicing an onion and two cups of cremini mushrooms. I sautéed the onion in a little butter and sugar (this helps with the caramelization) until it softened and started to caramelize, this took about 10 minutes. I then added in the mushrooms, salt, and pepper. I continued to cook them for another 10 minutes over medium low heat. Once they were soft and golden brown I added in the Guinness as well as a teaspoon of fresh thyme. I cooked them for about another 5 minutes until most of the Guinness had been absorbed and the mixture had thickened.
While the onion and mushrooms were cooking I rolled out my pizza dough and used a 2 inch round cookie cutter to cut the dough. I placed the circles on a baking sheet lined with a silpat and then brushed the tops of them with a little extra virgin olive oil. I topped each pizza dough round with a heaping tablespoon of the onions and mushrooms and then sprinkled shredded Irish white cheddar on top (it’s for St. Patrick’s Day after all).
Irish cheddar tastes similar to American cheddar in that it can be mild or sharp in flavor. I went with a slightly sharper version. I baked the Guinness Caramelized Onion & Mushroom Pizzettes in a 450 degree oven for about 10 minutes. As soon as they came out I drizzled the tops with a thick aged balsamic vinegar. This added the perfect amount of sweetness and acidity to cut through the sharpness of the cheddar and onions. These pizzettes were full of flavor and so easy to make! They will make a great addition to your St. Patrick’s Day spread, not to mention you can enjoy the rest of the Guinness you didn’t use while making them!
More Recipes Using Guinness:
Beef and Guinness Pies with Puff Pastry- Baked By Rachel
Guinness Beef Stew- Gimme Some Oven
Guinness Chocolate Cake with Salted Caramel Glaze- The Hungry Housewife
Guinness Irish Cream Cupcakes- Baked Bree
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