- Place your pizza stone on the middle rack. Preheat the oven to 500–550°F (hotter is better for a crisp crust). Preheat for at least 40–45 minutes so the stone gets thoroughly hot.
- Caramelize the onions while the oven preheats by heating 2 tablespoons olive oil in a large skillet over medium-low heat. Add the sliced onion and cook slowly, stirring every 4–5 minutes, for 25–35 minutes until deep golden and sweet. If they dry out, add 1–2 tablespoons water to deglaze. Set aside warm.
- In the skillet, add the sliced mushrooms in a single layer. Let them sear 2–3 minutes without stirring so they brown, then stir and cook another 2 minutes, then add stir-fry seasoning mix.
- If using store flatbreads or naan, brush each lightly with olive oil (1 tbsp per flatbread), especially the edges. If using pizza dough, stretch or roll dough thin on a floured surface to around 10–12 inch diameter. Sprinkle your peel with semolina or flour to prevent sticking.
- On each par-baked flatbread (or raw dough), spread a thin layer of shredded mozzarella. Then scatter a generous layer of the stir-fry seasoned caramelized onions and mushrooms, and scatter chicken evenly across pizza.
- Slide assembled pizza onto the hot stone and bake 6–9 minutes, rotating halfway for even browning. Baking time varies by oven and stone temperature. Watch for golden, bubbling cheese and a nicely browned crust. For thinner flatbreads, aim for the shorter end.
- Remove pizza with the peel. Let rest for 1–2 minutes. Top with fresh arugula, honey, or balsamic glaze if desired. Slice and serve immediately.
Recipe created in partnership with Chloe Trca at @chloetrca.
