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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.
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.
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!}
Made this for dinner last night and it was so good! Next time I’ll be making the dough as well but was wondering if the dough recipe is for 1 pizza or if it makes more?
Great recipe! Leftovers were great too.
Hey Kelsey! The dough recipe is for 2 pizzas. Please let me know if you have any other questions. I so glad you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Do you use all of the dough for the pizza in the dough recipe?
Hi! No I only used 1/2 of the dough to make this pizza. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
What crumbled goat cheese you would recommend?
Hi Lisa, I like to use Vermont Creamery goat cheese. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Yum! I didn’t measure exactly with the flour and had to add just a bit of water to my dough so it would all stick together. I’ve never cooked with fontina before and I love it! Great recipe.
Thank you so much Katie! xTieghan
Hey Tieghan,
I preordered your cookbook and can’t wait to make everything in it! Including the pizza dough. My question is, for this recipe and the pizza dough in your book, can you substitute GF flour without making other changes?
Thanks!
Hey Meredith! I have never made either with GF flour so I can’t really say how it will turn out. If you do try it, I recommend Cup4Cup flour. Please let me know if you have any other questions and how it turns out. I hope you love this recipe and all the new recipes in the cookbook! Thank you! xTieghan
Pizza nights are the best, this looks so good!
Thank you Laura! xTieghan
Made this tonight. Delicious!
Thank you so much Jane! xTieghan
Hi this looks delicious! could this recipe be doubled to make 2-3 pizzas instead? thx!
Hi Paige! Yes, you can easily double the dough and pizza toppings to make more pizzas. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Just made this and it was delicious, thank you!
Thank you Boo! I am so happy to hear that! xTieghan
you had me at pizza
I hope you try this Ruth!! xTieghan
Can I use Fleischmans active Dry yeast original instead bc that’s what I have on hand, and if so, what do I do differently? Just follow the instructions on the package?
HI! Yes, just follow the directions on the package and make sure to mix the warm water and yeast mix with a little sugar or honey to help activate the yeast. The directions on the package should say of this. That will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
This looks absolutely delicious! I love me some wild mushrooms and caramelized onions! And I know how to make this gluten-free! Thanks for the recipe!
Thank you! I hope you love this recipe Jennifer! xTieghan
So does this just make one 10-12″ pizza (since the serving size said 6, one pizza would definitely not feed 6 in my family). Just looking for clarification. Thanks!
Hey Jenny! I would say this serves 4 (and I adjusted the recipe too). It makes 1 (10-12 inch…possibly bigger depending on how thin you like your crust) pizza, which I agree, would only serve 4 people in my house too! So sorry for any confusion. Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy Halloween! xTieghan ??
Followed you for a long time and love your recipes. I recently bought a roccbox pizza oven. It’s incredible and something you might like (not affiliated in any way!!) there’s an amazing Facebook community dedicated to it/pizza. I never knew how much of a science dough making was until I discovered all this!!
Wow that is so cool! Thank you so much! xTieghan
Teighan
What a nice recipe to share today. I cannot have any tomatoes so this is so welcomed. Off to my long trip ( 220 miles RT ) to the Goc store so will pick up what we need to make this . Gus is not fond of goat cheese so will find something else. He cannot have Spinach so will add a bit fresh Basil leaves for color.. I like to add a little wheat germ and flax to my pizza dough to make it more earthy. thank you so much. btw I ordered your new cookbook from Amazon 🙂
Thank you so much Leslie! I hope you love this recipe and I hope you love the book! xTieghan