Caramelized Onion, Mushroom, and Pesto Pizza

Top down view of a pizza made with pesto, mushrooms, and caramelized onions.

Looking for a pesto infused pizza recipe? Look no further than this beauty. Topped with caramelized onions and mushrooms, the flavors combine with the pesto sauce to give this old classic a flavor profile that is 100% Italian. Naturally vegetarian, a few substitutions can also make this recipe suitable for those following a vegan diet.

Make This for Dinner Tonight: Gluten-Free Pizza with Zucchini and Caramelized Onions

How to Make the Best Pizza with a Gluten-Free Crust | Foodal.com

If you’ve still got plenty of zucchini from your harvest and want to use it up, here’s a different way to cook with it – place it on top on your pizza along with fragrant, tasty, caramelized onions for the perfect vegetarian meal! Plus, the crust is gluten-free, so even those with celiac disease and gluten-intolerant friends can enjoy it. Get the recipe now on Foodal.

Enjoy A Night Under The Stars With Campfire Pizza

Homemade Camfire Brick Oven Pizza | Foodal.com

While preparing the food selection for your upcoming camping excursion, you should think about preparing pizza. That does not mean you should visit the nearest pizza parlor. You can savor that scrumptious brick oven flavor without having to leave the campsite by simply following a couple of simple steps.

Using Your Breadmaker to Make Pizza

Make Pizza in Your Bread Machine | Foodal.com

A bread machine is one of the most convenient items in the home kitchen. But did you know that you use it to help you make pizza dough? Read about how to use this time saving device to do just that now!

Strawberry Leek Pizza with Kefir-Soaked Einkorn Crust

A straw container with fresh strawberries spilling out.

Picking up where we left off Tuesday, here’s a strawberry leek pizza—because nothing showcases summer strawberries quite as well as dolloping them onto a cracker-like crust, alongside sauteéd leeks and cheese. The strawberry-leek combo here came to us after making Sara’s quesadillas, which, yes, we already referenced in the last post but, trust us, they’re …

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