Mapley Mushroom, Chard & Carmelized Onion Pizza with Ricotta

Team: Flavor Savers

Host School: Poultney High School

Age Group: Middle School

3 tablespoons Vermont sunflower oil

1 pound of onions, chopped

4+ garlic cloves, minced (~¼ cup)

½ pound of swiss chard, chopped

¾ cup ricotta cheese

4 tablespoons parmesan cheese

2 egg yolks

1 mushroom, sliced

⅛ cup of Vermont maple syrup

Pizza dough:

5 cups whole wheat flour

1 Tablespoon yeast

¼ teaspoon salt

1/8 cup Vermont maple syrup

2 cups lukewarm water

2 additional tablespoons of water

Preheat oven to 425 degrees.
Mix half of flour with salt and oil.
Combine lukewarm water and maple syrup, add yeast and let sit for 1 minute.
Add part of the yeast/maple water to flour mixter, as you gradually add other half of flour, until it all forms a ball.
Knead the dough for about 5-10 minutes. Let the dough rest for 10-15 minutes in a bowl covered with a towel.
Heat 2 tablespoons of olive oil over medium heat in a large skillet.
Add onions and cook for about 10 minutes, stirring often.
About 5 minutes in, add the garlic, salt, and mushroom slices.
After the first 10 minutes, turn down the heat to low, cover and cook for an additional 15 minutes, stirring often, or until onions are browned.
Roll out the dough. Oil the baking sheet and sprinkle flour on top. Put the pizza dough on the sheet.
Combine the ricotta and egg yolk, parmesan, swiss chard, and pepper. Spread the mixture on the pizza dough leaving a one inch border. Spread onions and mushrooms on top of the mixture. Drizzle with 1/8 cup maple syrup.
Bake in hot oven for about 15-20 minutes at 425 degrees.