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Welcoming cooler, shorter late fall days with this French Onion Mushroom Pizza. Quick and easy homemade pizza dough topped with caramelized onions, buttery herby balsamic mushrooms, goat and fontina cheese, and warming autumn herbs. All baked in a super-hot oven until the cheese is melty and bubbly, the mushrooms golden, and the crust perfect. Every last bite of this pizza is SO GOOD. It’s a great pizza to serve up any night of the week.
This post is sponsored by Fleischmann’s®.
Happy Halloween!!
With November practically here, and the large amounts of snow and cold temperatures at home in Colorado, I’m welcoming these late fall days with simple, cozy recipes. It’s been a while since I shared a pizza recipe here. And you guys…this one is SO GOOD. Possibly a new favorite, as this pizza has several of my very favorite foods…mushrooms, cheese, and plenty of herbs.
It’s what I’m calling my “November” pizza. It’s hearty and cheesy, yet in a way, it feels kind of elegant. Which is particularly nice for this time of year with holiday entertaining kicking in oh so soon!
As you guys know, I’m traveling all over right now promoting the new cookbook, so my days at home are very short and sweet. Thankfully, I have recipes like this pizza that are quick-cooking, cozy, and truly delicious to make on busy nights. I’ll be returning from New York shortly. Mixing up a quick batch of my no-knead pizza dough is already on my to-do list. Having the no-knead dough on hand makes throwing together pizzas like this a breeze.
I’m excited to be working with Fleischmann’s® Yeast this fall to create a few recipes that take the fear out of using yeast. It’s no secret that I love using Rapid Rise Yeast (see my cinnamon croissant loaf and my easy pull-apart dinner rolls). So I could not be happier to help “influence” you all to cook and bake with yeast too. I know it can be a feared ingredient. But it’s recipes like this pizza that demonstrate how using yeast is so easy.
Oddly, I’ve yet to share a quick pizza dough recipe using my go-to bread baking ingredient. So, enter this French Onion Mushroom Pizza! It uses the quickest no-knead dough that comes together and is ready for baking in just minutes. It doesn’t get any easier, it’s (almost) foolproof.
To make the dough.
You ready for this? It’s so simple.
Just mix flour with Fleischmann’s® Rapid Rise Yeast, add warm water, a touch of honey, and olive oil. Mix, let the dough rest 10 minutes, and you’re done. You now have homemade pizza dough that required so little effort and is so much better than any store-bought dough.
What’s fun about this pizza dough is that you really can’t mess it up. It’s so easy to make that you can even have your girlfriends, husbands, boyfriends, or even your kids, in the kitchen mixing the dough while you prep the pizza toppings. And? You don’t even need a fancy stand mixer…just a bowl and a spoon, that’s it.
Super Simple.
Onto the toppings.
Obviously no pizza is complete without toppings, and the toppings on this pizza are some of my favorites.
Start with the onions. I really wanted to add a rich layer of flavor to this pizza, so I decided to add some caramelized onions seasoned with fresh sage, rosemary, and a little white wine too. The onions take a few minutes in the skillet, but caramelizing them with the wine helps to speed the process up. If you don’t like to cook with wine, no problem, you can use an equal amount of apple cider or juice.
Once the onions have caramelized, toss some mushrooms into the skillet with a touch of balsamic vinegar. The balsamic caramelizes over the mushrooms and it is DELICIOUS.
At this point, simply roll the dough out, layer the onions and mushrooms with creamy goat cheese, fresh spinach, and fontina cheese. Then throw the pizza into the oven and about ten or so minutes later you’ll have delicious cheesy pizza.
And when the pizza comes out of the oven? The cheese will be melty, the mushrooms will have a nice little char, the rosemary on top will be nice and crisp, and the house will smell like a little french bistro.
SO GOOD.
I could not love the combo of sweet onions, tangy goat cheese, and mushrooms more. Every bite is melt in your mouth good.
So with that, pizza for dinner anyone? Yes, please!
If you make this French Onion Mushroom Pizza, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
No-Knead Pizza Dough
Servings: 2 pounds of dough
Calories Per Serving: 627 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shop ingredients at your local Target store. Learn more
Ingredients
- 2 cups all-purpose flour, plus more as needed
- 1 packet Fleischmann’s® Rapid Rise Yeast
- 1 teaspoon Kosher salt
- 2/3 cup warm water
- 1 tablespoon extra virgin olive oil
- 1 tablespoon honey
Instructions
- 1. In a medium bowl, stir together the flour, yeast, and salt. Add the water, olive oil, and honey, and mix with a wooden spoon until combined. 2. Cover the bowl with plastic wrap and let sit at room temperature for 10-15 minutes. 3. Turn the dough out onto a floured work surface and use as directed in recipe.
Notes
Perfect Dough:To get the right consistency in your dough, start with your base amount of flour, then add more as needed, 1 tablespoon at a time, until the dough is smooth but not dry. It’s better to have a dough that’s on the slightly sticky side than a dough that’s too dry. It should be a bit loose; it should not feel dense or heavy.
French Onion Mushroom Pizza
Servings: 4
Calories Per Serving: 505 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Shop ingredients at your local Target store. Learn more
Ingredients
- 2 tablespoons salted butter
- 1 yellow onion, thinly sliced
- kosher salt and black pepper
- 1/3 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 tablespoon chopped fresh sage
- 2 teaspoons chopped fresh rosemary + 1 whole sprig
- 1 pinch crushed red pepper flakes
- 8 ounces mixed wild mushrooms, torn
- 1-2 cloves garlic, minced or grated
- 2 tablespoons balsamic vinegar
- 1/2 pound Fleischmann’s® Homemade Pizza Dough
- extra virgin olive oil, for drizzling
- 1 cup baby spinach
- 3 ounces crumbled goat cheese
- 1 cup shredded fontina cheese
Instructions
- 1. Preheat the oven to 450 degrees F. Grease a large baking sheet with olive oil.2. Melt the butter in a large skillet over medium-high heat. Add the onions and cook 3 minutes, until softened. Add half the wine, season with salt and pepper, and continue cooking another 5 minutes until the wine has mostly evaporated. Add the remaining wine and cook another 5 minutes or until the onions are golden and caramelized. Add the mushrooms, garlic, sage, chopped rosemary, and crushed red pepper, cook another minute. Remove from the heat, add the balsamic vinegar.3. On a lightly floured surface, push/roll the dough out until it is pretty thin (about a 10-12 inch circle). Transfer the dough to the prepared baking sheet.4. Spread with a drizzle of olive oil. Add the spinach and goat cheese, then layer the onions and 1/2 the mushrooms over the cheese. Top with fontina, the remaining mushrooms, and 1 sprig rosemary. 5. Transfer to the oven and bake for 10-15 minutes or until the crust is golden and the cheese has melted.6. Top the pizza with rosemary, if desired. ENJOY!
Notes
Wine Replacements: use an equal amount of apple cider or juice.
{This post is sponsored by Fleischmann’s®. Thank you for supporting the brands that keep Half Baked Harvest cooking!}
I made this crust in my cast iron with other toppings (canadian bacon and pineapple) and it was the best pizza I’ve ever made. Usually mine are super underwhelming so I’ll definitely be making this again and again. I added a bit of pizza/italian herbs to the dough and then again on top of the cheese. Rolled the dough in olive oil to add moisture (I felt like it was too dry, especially for the CI) and then cooked in plenty of oil so it wouldn’t stick. Yum yum yum.
Hey Melissa,
Awesome!! Thanks so much for making this recipe, I love to hear that it turned out well for you:)
Made this tonight and it was a huge hit. Loved the quick and easy crust recipe. Thank you!! Do you think this would work with a GF 1-to-1 flour?
Hey Susan,
Happy Monday! Thanks so much for giving this recipe a try, I am so glad it turned out well for you! Thanks for your comment! Yes, gluten free flour should also work well for you! xT
All I have is active dry yeast. Is there a way to substitute this instead of instant?
Hey Bernadette,
You bet, just proof it first with the water and honey and then follow the recipe as written. I hope you love this recipe, please let me know if you give it a try! xx
Has anyone tried making this dough with gluten free flour? Any tips for that? Thanks!
Hi Bridget,
An equal amount of gluten free flour should work well for you! Please let me know if you have any other questions, I hope you love the recipe! xx
Followed the dough recipe exactly to a T. It was so incredibly dry and wouldn’t combine until I added more water and oil. Not sure why.
Hi Jenna,
Thanks for trying the recipe, so sorry to hear this!! What kind of yeast did you use? Is it possible that your warm water was too hot as that can kill the yeast. A little more info would help me to better figure out what may have happened! xTieghan
I had similar issues with the pizza dough. Used fleishmans active yeast that I just bought at the grocery store so I know it was fresh it just didn’t seem like enough liquid. I definitely didn’t use to hot of water and in fact the second batch I made was equally dry.
Hi Anja,
Thanks for giving the recipe a try, so sorry to hear this! It’s really hard for me to say without seeing the dough. How did you mix it? Let me know! xx
Thanks so much for this recipe, Tieghan! I’ve made it several times now and it’s always a hit – even my partner who doesn’t like mushrooms thinks it’s delicious. I can’t always find fontina cheese so I replace it with gruyere and it turns out perfectly.
Hey Jessica,
Fantastic!! I love to hear that the recipe was enjoyed, thanks for giving it a try. Have the best week:)) xT
I would love to make this pizza in a pizza oven that essentially cooks pizzas in 2 min. Would you recommend that I cook the onions and mushrooms longer on the cooktop?
Hi there,
I would think that would be a good idea! I hope you love the recipe, please let me know if you give it a try! xTieghan
All my favorite flavors so I had to try it. And I’m so glad I did. It was delicious and my husband loved it as well. Says a lot coming from someone who doesn’t like onions very much!
Hi Taylor,
Happy Sunday! I am thrilled to hear this recipe was enjoyed, thanks so much for making it! xTieghan
Hi, Tieghan, I make your roasted mushroom and kale pizza all the time, and I switched it up with this one. SO GOOD. My daughter said it tasted like french onion soup! Love all your recipes, already preordered your new cookbook. Can’t wait. Happy thanksgiving to you and your family, thank you for all you do!
Hey Lori,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Wow! So good! I saw so many of my favotire things in this recipe and had to try it. Absolutely perfect!
Hey! Thanks so much for trying out this recipe, I hope you loved it! Have a great week ? xTieghan
Can this sit longer than 10-15 minutes?
Hi Kate,
Sure, that would be okay:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love the recipe so much that we bought a bigger Fleischmann bottle and now I’m confused cause how much is a “packet” measurement? Not sure how much yeast to put in
Hey Rahim,
Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! One packet of yeast is equal to 7 grams. xTieghan
One packet of instant yeast is 2 1/4 teaspoons
I love all of your recipes but this one really knocked it out of the park! My husband (italian) was very impressed! Thank you!
Hey Sally,
I am delighted that this recipe was enjoyed, thanks a lot for trying it out! Happy Friday! xTieghan
Hi, I made this pizza tonight and it was very good! My question is the No-Knead pizza dough recipe says it makes 2 lbs. of dough. The French Onion Mushroom Pizza recipe says use one half lb. of dough. Wouldn’t that be just one fourth of the dough recipe? You told another reviewer this dough makes 2 pizzas, so I’m confused. Maybe the recipe should say one half of the dough—instead of one half lb. I ended up making one huge pizza using all the dough.
Hey Margaret,
Thanks so much for making the recipe, sorry for the confusion on the dough! xTieghan
Hi! I absolutely love this recipe and use your pizza dough recipe almost exclusively. Do you know if this dough freezes well? I have frozen pizza dough before but haven’t tried doing so with this recipe before.
Hey Gabriella,
Yes, you can absolutely freeze the dough. I hope you love the recipe. Please let me know if I can help in any other way! xTieghan
french onion mushroom pizza: I commented on a bit ago, LOVE LOVE LOVE, SUCH A HIT!
no knead pizza dough: I don’t what I’m doing wrong but could it be the ‘mix with wooden spoon’? It didn’t really mix well and it didn’t look much better after resting so I had no choice but to knead. So then I used this dough for a simple cheese pizza for the little ones and found another pizza dough recipe to use for this french onion mushroom pizza and your easy sheet pan tomato herb pizza…thank the Lord I made the other doughs in time to still make the rest of your two recipes because they were so amazing.
Hey Lailah,
Thanks for giving the recipe a try, sorry you had issues with the dough! Happy Holidays! xTieghan