Caramelized onion, goat cheese and arugula pizzas are pretty common these days in artisian pizza places and gastropubs these days. I knew I had to try making one using lavash after making basil almond pesto lavash recipe a while back.

I had some small portobello mushrooms and decided to saute them and add them as well. The combination of juicy chewy mushrooms, tangy goat cheese, umami-ish caramelized onions, and peppery arugula was awesome!

Last time I used a cast iron pizza pan, but this time I decided to try using a cookie sheet and it worked just fine.

1 tablespoon olive oil
1 onion sliced
Salt
1/2 tablespoon more olive oil
6 small portobello mushrooms sliced (or any mushroom is good)
Salt
1 piece lavash (I used Trader Joe’s whole wheat lavash)
Olive oil for brushing
4 ounces goat cheese (chevre)
Arugula

1. Heat olive oil in a skillet and saute onions over low heat until caramelized (at least 20 minutes). Sprinkle in a little salt near the end of cooking. Remove from pan.
2. Heat the rest of the oil and saute the mushrooms until tender. Sprinkle in a little salt part way through cooking.
3. Heat oven and a cookie sheet (or pizza stone/cast iron pan) to 400 degrees.
4. Add the lavash and cook for 2-3 minutes.
5. Flip over, brush with olive oil, and arrange mushrooms, onions and goat cheese on top.
6. Bake for another 5-7 minutes, then top with arugula.