Toppings: Recipe

Prepare mushrooms and onions

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Add sliced mushrooms and a pinch (about 1/8 tsp) of salt. Sauté for 5–7 minutes, stirring occasionally, until mushrooms release their liquid and begin to brown. Add the thinly sliced red onion and continue to cook 2–3 minutes until the onion softens but remains slightly crisp. Remove from heat and set aside to cool slightly.

Warm roasted peppers and olives

In the same skillet, add the diced roasted red pepper and halved kalamata olives. Warm for 1 minute just to bring flavors together, then remove from heat. Combine with sautéed mushrooms and onions.

Wilt spinach

Add baby spinach to the warm skillet (off heat) and toss for 30–60 seconds to wilt slightly. If you prefer fully raw spinach, skip the wilt step and add fresh.

Cheese mix

In a bowl, combine shredded mozzarella, crumbled feta, and grated parmesan. Toss gently so cheeses are evenly mixed and ready to layer or sprinkle.

Combine toppings

In a mixing bowl, gently combine the cooled mushroom-onion-pepper-olive-spinach mixture with half of the cheese mix (reserve remaining cheese for topping). Taste and adjust seasoning with 1/4 tsp sea salt and 1/4 tsp black pepper if needed.

Dress and season

Drizzle remaining 1 tablespoon olive oil and the balsamic glaze over the combined toppings. Add red pepper flakes and chopped parsley; toss gently to distribute flavors.

Final assembly

If using as a pizza topping, spread the prepared topping mixture evenly across the base, sprinkle remaining cheese on top, then finish with torn basil leaves. If using as a salad or bruschetta topping, spoon onto prepared base and finish with basil. Adjust a final pinch of sea salt and a grind of black pepper to taste.

Serve

Serve immediately while warm (for pizza or bruschetta) or at room temperature (for salads). Leftover topping can be refrigerated up to 3 days in an airtight container.